Ingredients

• 2 fresh Anaheim or poblano chilies
• 1 serrano or 1 or 2 Thai (bird) chilies, seeded and minced, or 1 teaspoon dried red chili flakes, or to taste
• 3 cups corn from cob (about 5 or 6 ears), or use frozen
• 1 egg
• 1/2 cup flour
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 cup fresh cilantro leaves
• Salt and pepper to taste
• Corn, grapeseed, canola or other neutral oil, as needed.

Directions

1. Roast whole chilies in a dry skillet, broiler or on a grill until lightly charred all over. Cool, then peel, stem and seed. Combine in workbowl of food processor with serrano or Thai chilies and 2 cups corn; process until quite smooth, about 1 minute, stopping machine to scrape down sides, if necessary.

2. In a bowl, combine purée with remaining whole kernels, egg, flour, spices, cilantro and salt and pepper. Mixture should hold together when you clump it; if it does not, add a little more flour.

3. Put at least 2 inches oil in a deep saucepan or skillet and turn heat to medium-high; bring to 350 degrees (a pinch of flour will sizzle). Use a spoon or your hands to form batter into fritters the size of golf balls or smaller; gently slide them into oil and fry until golden brown, turning once, about 4 minutes. Serve immediately.

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