Ahh its Wednesday! Happy Hump Day! If you haven’t seen this commercial it will put a smile on your face! Every stand at the farmers market has huge bushel of corn right now and while they are not the big ears of sweet corn you get towards the end of August, nothing is better than fresh corn. Jake and I are having a corn stand off- He likes to roll his corn in the butter plate- I prefer not to. How do you butter your corn? Until we come to an agreement I will not serve corn on the cob in my house…Just Kidding! But I have been looking for a new and different way to eat corn because I hate when it gets stuck in my teeth! Sweet summer corn and spicy jalapeno come together for a South of the Boarder party on your plate with this dish. Its a perfect side to fish, chicken or steak- or for a vegetarian option serve over a chopped salad. These fritters would also make the perfect eggs Benedict, put a poached egg over the corn fitter, drizzle with hollandaise, now that’s how you spice up your morning! Enjoy! Jalapeno Corn Fritters with Avocado Salsa

1. In a food processor, combine 1¼ cups corn, the jalapeño, onion, cilantro, and garlic. Pulse until very finely diced, but not completely smooth.
2. In a large bowl, combine the processed mixture with the remaining corn, all spices, cheese, cornmeal, baking powder, and eggs. Mix until fully incorporated. Add more cornmeal as needed.
3. In a heavy skillet over medium heat, heat 2-3 Tbsp olive oil. When the oil is hot, form the batter into patties (it should be slightly sticky, but not enough to make this step impossible), and cook in batches.
4. Cook each patty until golden brown on each side, 2-3 minutes per side.
5. Cut 1 avocado and 1 tomato into small cubes. Squeeze half a lime over avocado/tomato mixture season with salt and pepper to taste. Garnish with Greek Yogurt or sour cream and a lime wedge.