Roasted Corn Fritters, Avocado Crema and Pickled Corn

Step 1

Thaw the avocado pulp according to the package instructions.

Step 2

Bring vinegar, water, 6 fl. oz. lime juice, sugar, salt and pickling spices to a boil, reduce heat and simmer for 5 minutes. Cover 24 oz. corn and jalapeño blend with the pickling liquid and allow to sit overnight refrigerated. Drain the excess liquid and remove sachet.

Step 3

Preheat fryer to 350˚F.

Step 4

In a small bowl, whisk together avocado, crema, lime juice and zest. Season with salt and pepper and transfer to a squeeze bottle.

Step 5

Combine the hush puppy mix, 16 oz. corn and jalapeño blend and cheese in a large mixing bowl. Add 14-16 fl. oz. of cold water and mix until dry ingredients are incorporated. Allow to rest for 10 minutes. Scoop 1 to 1 1/2 oz. of batter into a preheated fryer using a portion scoop. Fry for approximately 3-4 minutes or until golden brown and center is cooked. Note: batter can be held covered and refrigerated for up to 8 hours.

Step 6

For each serving; arrange 2 oz. of picked corn and jalapeño blend on warm serving plate. Top with 3 fritters, drizzle or serve with a 2 oz. portion cup of avocado crema. Sprinkle fritters with Cotija cheese, garnish with pickled onions and hot honey.