1
Stand the corn on end inside a large bowl and cut the kernels from 2 ears of the corn, using a paring knife. Grate the remaining 2 ears corn over the large holes of a box grater into the same bowl. Using the back of a butter knife, scrape any remaining milk from the cobs into the bowl.
2
Stir the egg, flour, cornmeal, sour cream, Cholula Chipotle, scallion, salt and baking powder into the corn to make a thick batter.
3
Heat 1/4 cup of oil in a 12” skillet over medium-high heat until shimmering. Drop heaping tablespoons of batter into the oil (6 fritters should fit into the pan at once). Fry until golden brown, about 1 minute per side. Transfer the fritters to a paper-towel-lined plate and repeat with remaining batter.
4
Serve with Cholula Garlic Dip.
