2 tablespoons sour cream (or plain yogurt or mayonnaise)
2 teaspoons lime juice
1/2 teaspoon dill
½ teaspoon honey
Drain the corn if it is canned; thaw it if it is frozen; cut the kernels from the cobs if it’s fresh.
Mix with everything else and let it stand 10 minutes for the flour to absorb the liquid and thicken the mixture.
You will need to cook the fritters in two batches unless you have a giant flat-top griddle like at Waffle House. Heat a skillet over medium heat with about half of the frying oil for a couple of minutes.
Use a soup spoon or your tablespoon measure to drop the corn mixture into blobs on the griddle and fry about two minutes on each side. They are delicate flowers so treat them with care and don’t flip prematurely. Remove to a plate and tent (cover loosely) with foil to keep warm.
Add the rest of the oil to the pan and let heat again; fry the rest of the fritters. Serve hot.
Makes about 12 fritters.
Serve with sweet chili sauce or secret dipping sauce.