Recipe by Rachael Ray
- 2 avocados, halved and pitted
- 2 limes, 1 zested (about 1 tsp.) and both halved
- 2 tomatoes on the vine, any color
- 1 cup plain Greek yogurt or sour cream
- 2–3 tbsp. pickled jalapeño brine plus 3 tbsp. chopped pickled jalapeños
- 1/4 cup mixed finely chopped fresh chives and cilantro or parsley and dill
- 4 ears corn, husked
- 3/4 cup flour
- 1 tsp. baking powder
- 2 eggs, beaten
- 1 cup shredded yellow cheddar, loosely packed
- 6 tbsp. cream cheese, cut into pieces, at room temperature
- 3–4 scallions, finely chopped, white and light-green parts only
- 1/4 cup (a small handful) fresh cilantro or flat-leaf parsley, finely chopped
- 2 large jalapeños, seeded and finely chopped
- 2 cloves garlic, chopped
- About 1 tsp. (1/3 palmful) each ground coriander, ground cumin and smoked paprika
- About 1/4 cup canola, peanut or safflower oil, plus more for drizzling
- 4 slices meaty bacon, finely chopped
1. Scoop the flesh from 1 avocado into a food processor and add the juice of a half lime (about 1 tbsp.). Slice the remaining avocado and douse with the juice of another half lime. Set aside.
2. Core the tomatoes; slice and discard the small slices from the top and bottom.
3. Add the yogurt, jalapeño brine and a little salt to the processor with the avocado; process the sauce until smooth. Transfer to a bowl; stir in the chopped pickled jalapeños and the herbs.
4. Invert a small bowl inside a large bowl. Place 1 ear of corn upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl); repeat with the remaining ears of corn. Remove the small bowl. Add the flour and baking powder to the kernels and toss to coat. Stir in the eggs, cheddar, cream cheese, scallions, cilantro, jalapeños, garlic, spices and the lime zest. Season the batter with salt and pepper.
5. In a large skillet, heat a drizzle of oil over medium high. Add the bacon and cook, stirring often, until crispy, about 6 minutes. Transfer to a paper towel and let cool. Mix the bacon into the batter, then form into twelve 2 1/2-inch-diameter fritters. Add enough oil to the drippings in the skillet to just cover the bottom, about 1/4 cup. When it begins to ripple, add 6 fritters to the skillet. Fry until golden brown and cooked through, about 3 minutes per side. Transfer to a rack set inside a rimmed baking sheet or to paper towels to drain. Repeat with the remaining fritters. Douse each batch with the juice from a lime half (1 tbsp. for each batch).
6. On 4 plates, shingle or stack 3 fritters layered with slices of tomato and avocado. Top with a line of sauce or spread the sauce under the fritters, if you prefer.