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Ingredients

•   Salsa:
• 2   medium-size ears of corn
• 1   medium-size tomato (1/2 pound), cored, seeded and finely diced
• 1   scallion, thinly sliced
• 1 tablespoon  chopped parsley
• 1   clove garlic, minced
• 1-1/2 tablespoons  lime juice
• 1-1/2 tablespoons  vegetable oil
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
•   Fritters:
• 3   medium-size ears of corn
• 1/4 cup  cornmeal
• 1/4 cup  flour
• 1   egg, lightly beaten
• 1/4 cup  buttermilk
• 3/4 teaspoon  baking soda
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1/8 teaspoon  cayenne pepper
• 1/4 cup  vegetable oil for frying

Description

Farm Fresh Kernels Of Corn Serve Double Duty In This Recipe That Can Be Used As Both An Appetizer And Main Dish.

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