For the Chipotle Cilantro Sauce:
- 1 1/3 cup mayonnaise
- 2/3 cup sour cream
- 2 – 4 chipotle peppers in adobo (to taste), seeds removed and diced
- 2 tsp granulated sugar
- 1 tsp each: onion powder, ground cumin, garlic powder, chili powder
- Salt and pepper to taste (start with 1/2 tsp of each)
- 1 cup chopped fresh cilantro
- 4 tsp freshly squeezed lime juice
For the Coconut Corn Fritters:
- 12 oz fresh or frozen corn
- 1 tbsp Coconut Oil melted
- 1 tbsp Tajin Seasoning, or mild chili powder
- salt and pepper
- 1 1/4 cup unsweetened coconut flakes
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 2 tsp granulated sugar
- 2 chipotle peppers in adobo sauce, seeds removed and diced
- 2 large eggs
- 1/2 cup coconut milk
- 2 tbsp Coconut Oil, melted
- 1/2 cup thinly sliced scallions, white and light green parts only
- 1/2 cup canned or frozen green chilies, drained
- Approximately 2 cups Vegetable Oil or Coconut Oil, for frying (*See note)
Make the Chipotle Cilantro Sauce:
- Add all ingredients to a bowl and stir to mix. Taste and add more chipotle peppers, salt, pepper, or lime juice if desired. Cover and refrigerate until ready to serve.
Make the Coconut Corn Fritters:
- Heat the oven to 400 degrees. Toss corn with 1 tbsp melted coconut oil, Tajin seasoning, and 1 tsp each salt and pepper. Spread the kernels out onto a baking sheet and roast for 15-20 minutes, until tender. Remove from the oven, scoop the kernels into a bowl and let cool to room temperature.
- Put the coconut flakes into a food processor and pulse 3 or 4 times to break them up into small pieces. Dump the coconut flakes into a bowl and add the flour, baking powder, sugar, and 1/2 tsp each salt and pepper. Stir with a wire whisk to blend.
- In a separate large bowl, whisk the diced chipotle peppers, eggs, coconut milk, and 2 tbsp melted coconut oil to combine. Using a wooden spoon or rubber spatula, stir in the corn, scallions, and green chilies. Add the dry ingredients and stir just to mix.
- Add 2 cups vegetable oil (or coconut oil) to a medium size saucepan and set it over high heat. (There should be about 3 inches of melted oil in the pan. Add more if necessary.) Heat the oil to 325 degrees. As you cook the fritters, do your best to adjust the burner temperature so that the oil stays as close to 325 as possible.
- Drop 1 tablespoon of batter into the hot oil and let it cook, turning it with tongs a couple of times, until it’s deep golden brown on all sides. Remove from the oil to a plate lined with paper towels. Taste, and add more salt to the fritter batter if desired before continuing.
- Working in batches, cook the rest of the fritters: drop batter in tablespoon size portions into the hot oil, turning the fritters with metal tongs as they cook so that they brown evenly on all sides. The fritters are done when they are a deep golden. Let drain on a paper towel lined plate. Do not over crowd the pan.
Serve the fritters as soon after frying as possible with the chipotle cilantro sauce for dipping.
If you use coconut oil to fry these fritters: Coconut oil will start smoking at 350 degrees. So, do your best to keep the temperature of the oil as close to 325 degrees (F) as you can, which is the optimal temp for non-greasy crispy fritters that are cooked all the way through.