Jalapeño Corn Fritters

Optionally, char the ear of corn directly over a gas stove flame until lightly charred on all sides.

Carefully cut the corn kernels off the cob and place them in a large mixing bowl.

Add the diced and de-seeded jalapeño, sliced green onions, and shredded cheddar cheese to the bowl.

Season the mixture with garlic powder and chipotle powder to your liking.

Add the baking powder and all-purpose flour to the bowl.

Pour in the jalapeño flavored evaporated milk and mix until just combined.

Crack in the egg and mix again until fully incorporated.

In a deep pan or pot, heat a few inches of vegetable oil to 350°F.

Using an ice cream scoop or two spoons, carefully drop portions of the batter into the hot oil.

Fry for a few minutes, until the fritters are golden brown and crispy.

Remove the cooked fritters with tongs and place them on a paper towel-lined plate to drain excess oil.

Serve warm, garnished with extra sliced green onions, with a side of chipotle aioli for dipping.