Ingredients Jump to Instructions ↓

  1. 1 (15 1/4-ounce) can whole kernel corn, drained

  2. 1 cup finely diced cooked chicken

  3. 1 egg, lightly beaten

  4. 1/2 cup milk

  5. 2 tablespoons butter, melted

  6. 1/2 teaspoon salt

  7. 1 3/4 cups all-purpose flour

  8. 1 teaspoon baking powder Vegetable oil of frying Chili Cheese Sauce:

  9. 1/3 cup butter

  10. 1/4 cup all-purpose flour

  11. 1/4 teaspoon salt

  12. 1/8 teaspoon pepper

  13. 1/4 teaspoon garlic powder

  14. 1/4 teaspoon ground cumin

  15. 1 (4-ounce) can chopped green chilies

  16. 1 cup milk

  17. 1 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Place corn in a bowl and lightly crush kernels with a fork. Stir in chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. In a deep fryer or skillet, heat 2 inches of oil to 375 °F (190°C). Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. In a saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, garlic powder and cumin until smooth. Add chilies. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese until smooth.


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