This was adapted from a recipe for corn fritters on epicurious. I added green onions, black beans, and spices. I really liked these. The fresh corn provides the perfect amount of crunch and sweetness. They could probably use more spices, maybe upping the chili powder and coriander to 1/4 tsp. I used leftover ears of corn that I'd already cooked, but the original recipe doesn't require cooked corn. I suppose it's fine either way. I also substituted white whole wheat flour for part of the flour because I ran out of all-purpose.

I didn't have jalapenos or cilantro either, so I couldn't make real pico de gallopico de gallo. I just chopped up a tomato and another green onion and squeezed lime juice over it. It would definitely be better with the jalapeno and cilantro. I have plenty of leftover fritters so I think I'll try some tomorrow with a little honey drizzled on top.

2 ears of corn
1 green onion, chopped
1/2 cup canned black beans, rinsed and drained
1 egg
1/2 cup milk
1/3 cup cornmeal
2 1/2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp chili powder
1/8 tsp ground coriander

Scrap the kernels off the ears of corn and into a bowl. Add the green onion and black beans.

In another bowl, whisk the egg and milk until smooth. Mix in remaining ingredients, then stir in the corn mixture.

Heat a skillet over medium heat. Spray with cooking spray. Drop heaping tablespoons of batter onto the hot skillet. Cook until browned, then flip them and brown the other side.

Serve topped with pico de gallopico de gallo, salsa, or honey.

Makes about 16 small fritters. Serves 2-3.