About 2 C of FreshFrozen or Grilled WHOLE Corn Kernels
1Cof Corn + 2-3 Tbl Almond Milk plus salt/pepperfor the "creamed corn mixture", to taste
1/3CFinely Ground Cornmeal
1/3CFlour
1/2tspSalt
1/4tspPepper
1/2tspBaking Powder
Onion Powderto taste
Garlic Powderto taste
1/4tspPaprika
2Tbl Green Chiles with juices
About 1/4 C Chopped Italian Parsley
Vegetable Oilfor frying
*
FOR THE TANGY DIPPING SAUCE:
4Tbl Vegan Mayonnaise
4tspDijonor to taste
2tspGrainy Mustardor to taste
Instructions
Combine the dry ingredients (flour, cornmeal, baking powder, seasonings and parsley) with a whisk.
In a food processor, pulse together 1 C of corn with 2-3 Tbl of Almond Milk. Season with salt and pepper.
Add the corn mixture to the flour mixture until well blended.
Add the 2 C of whole corn kernels, folding to combine. Do not over work and do not add more flour or cornmeal. If will seem loose, but will firm up as they cook.
Preheat a skillet over medium high heat and then add about 1 Tbl of oil.
Using a cookie scoop, firmly pack the batter and place into the pan. Using a spatula, quickly flatten to form a patty shape.
Allow to cook on one side until golden and flip, cooking the other side.
Remove to paper toweling to remove any excess oil. Season with salt.
Stir together the dipping sauce ingredients and serve immediately.