Esquites fritters

Make the sauce: In a medium bowl, whisk 1/2 c. sour cream
2 tbsp. mayonnaise, 1 tbsp. lime juice, 1 grated garlic clove.

Make the fritters: In a medium bowl, whisk together the flour, cornmeal, baking powder, kosher salt, granulated sugar, chili powder, and freshly ground black pepper.

In a large bowl, whisk together the buttermilk, egg, and butter until smooth.

Stir in the corn kernels, minced jalapeño, and crumbled cotija cheese.

Gradually fold in dry ingredients for the fritters.

In a large skillet over medium heat, heat about 2 tablespoons of vegetable oil until it shimmers.

Add a heaping tablespoon of batter for each fritter, and cook each for about 2 minutes per side, or until golden and crisp.

Transfer cooked fritters to a paper-towel lined plate.

Add more oil as necessary and continue with the rest of the batter.

Serve fritters garnished with cotija and cilantro leaves, with sauce on the side and a few wedges of limes for squeezing.