Corn Fritters with Pineapple-Jalapeño Sauce

1 medium onion, finely chopped (1/2 cup)

2 teaspoons grated gingerroot

1 clove garlic, finely chopped

1 jalapeño chile, seeded and diced

1/2 teaspoon ground cumin

Dash of ground cinnamon

1/4 cup dark rum mixed with

1/4 cup pineapple juice, or 1/2 cup pineapple juice

1 can (20 oz) pineapple chunks, drained (about 2 3/4 cups)

1/2 cup packed light brown sugar

1/2 cup lime juice

1/4 teaspoon salt

1 bag (1 lb) frozen whole kernel corn, thawed in refrigerator 1/4 red bell pepper

1/4 medium onion, cut into fourths

1 clove garlic, smashed

1/2 cup milk

3 tablespoons chopped fresh cilantro

1 tablespoon butter, melted

2 eggs

1 3/4 cups all-purpose flour

1/2 cup cornmeal (preferably stone-ground)

1 tablespoon granulated sugar

2 teaspoons baking powder

3/4 teaspoon salt

Vegetable oil