Sweet Corn Hush Puppies with Lime-Cilantro Aioli
Makes 12 hush puppies.
- 2 ears of corn
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1/2 cup plus 2 tablespoons buttermilk
- 1 tablespoon unsalted butter, melted
- 1 teaspoon hot sauce
- 2 tablespoons chopped scallions
- Vegetable oil for frying
Slice off corn kernels. Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add buttermilk, melted butter, hot sauce, corn, and scallions, and then stir until just combined.
Pour 2 inches of oil into a heavy-duty pot. Heat over medium-high heat until temperature reaches 375°F. Working in batches, gently roll dough into 1 1/2 inch sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2–3 minutes. Serve warm hush puppies plain or with aioli dipping sauce, below.
- 2 tablespoons chopped cilantro
- 1/2 cup mayonnaise
- Zest of 1 lime
- 4 teaspoons lime juice
Whisk together all ingredients in a small bowl. Store in refrigerator overnight. Serve with hush puppies.