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Instructions

• Preheat the grill to medium heat.
• Rub the corn with a little olive oil and grill it for at least 15 minutes or until it is slightly charred.
• Remove the charred corn from the grill and keep it aside to cool.
• In a large bowl, combine Pepperoncini brine, pimentos cheese, mayonnaise cheese, cream cheese, red pepper powder and Jarlsberg cheese.
• Season the mixture with salt and pepper. Wrap the bowl using a plastic sheet and keep it in the fridge for at least 30 minutes.
• Now cut the corn off the cobs.
• In a bowl, combine salt, baking powder, onion powder and all-purpose flour.
• Add water, lemon juice and egg into the mixture. Beat the mixture until you get a batter.
• Fold in corn kernels.
• Preheat a skillet over medium heat. Add vegetable oil in it.
• When the oil is hot, add a cup of batter. Spread it evenly in the skillet.
• Cook both the sides of fritters evenly or until they turn golden brown.
• Transfer the cooked fritter on paper towels to drain excess oil.
• Allow fritter to cool down. Add pimento cheese and sprinkle chopped chives just before serving.