Jalapeno & Cheddar Corn Fritters - cooking recipe

Ingredients

4 ears corn, shucked (or 3 cups canned or frozen corn kernels)
1 1/4 cups self-rising flour
1 cup grated Cheddar cheese
2 None eggs
3/4 cup milk
1/3 cup coarsely chopped pickled jalapeno peppers
1/4 cup fresh cilantro leaves
None None FOR THE CILANTRO CHILI MAYONNAISE
1/2 cup mayonaise
2 tbsp chili jam
2 tbsp finely chopped fresh cilantro
2 tsp lemon juice

Preparation

For the cilantro chili mayonnaise, combine all ingredients in a small bowl. Season to taste.
Cut kernels from corn cobs. Combine corn, flour and cheese in a medium bowl. Whisk eggs, milk and jalapenos in a medium bowl. Stir into corn mixture until just combined. Season.
Spray a large nonstick skillet with no stick cooking spray. Heat on medium heat. Cook heaped tablespoons of mixture, in batches, pressing mixture down to flatten slightly, 2 mins each side or until golden and cooked through. Lightly spray the pan between batches.
Serve fritters with mayonnaise for dipping. Sprinkle with cilantro leaves.