Instructions

1. Combine the corn kernels, bell pepper, jalapeno, and chives in a medium size mixing bowl. Add the flour, cornstarch, 1 teaspoon salt, pepper, eggs, and milk. Stir to combine to make a chunky batter.
2. In a separate small bowl, combine the mayonnaise, honey, chipotle, lime juice, and 1/4 teaspoon salt. Stir well and set aside.
3. Heat a 10” skillet (I prefer cast iron because it holds heat so well) over medium heat. Add the oil and heat the oil for about 5 minutes until hot. You can test the oil by putting a very small amount of the mixture (about 1/2 teaspoon) and you should hear it sizzling.
4. Take a standard size soup spoon and carefully put a heaping spoonful of the batter into the hot oil.  Repeat for three more fritters, allowing space between. Fry until golden brown on the one side, before turning them over to brown the other side. Should be approximately 3 minutes per side, but the golden-brown exterior is your goal – the time is just an approximation.
5. Transfer the four cooked fritters to drain on paper towel.
6. Repeat steps #4 and #5 to make 12 fritters total. Let cool slightly before serving with the chipotle sauce. One serving is two fritters and about 2 tablespoons of mayo.