Ingredients

The following ingredients have 6 Servings
  • 2 cups corn defrosted if frozen
  • ½ cup flour or corn flour or rice flour
  • 1 egg
  • ½ cup shredded cheddar cheese
  • 2 ounces cream cheese at room temperature
  • 1 serrano chile finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 green onions chopped
  • 1 handful cilantro chopped
  • ½ teaspoon salt
  • Pretzel Buns
  • Butter or oil for smearing on the buns
  • 1 tablespoon oil
  • Avocado
  • Pinch salt
  • Chopped cilantro
  • Easy Enchilada Sauce

Instruction

  • Mix the corn fritter ingredients (frozen corn through salt) in a large bowl. Set aside.
  • Cut your Pretzel Buns in half. Give the insides of the buns a light smear of butter or oil, and in a hot skillet, toast the buttered side until golden brown.
  • Heat 1 tablespoon oil in a pan over medium heat, form corn fritter batter into 6 patties and cook until golden brown on both sides, about 2-4 minutes per side.
  • Place the corn fritters on the toasted Pretzel Buns.
  • In a small bowl, smash some avocado with a little salt and chopped cilantro, and top the Corn Fritter with some avocado.
  • Next, drizzle with some Easy Enchilada Sauce. Top with the top of the Pretzel Bun.