Cut uncooked corn kernels off cob, roughly chop & place them in a large bowl. Scrape down the sides of the cobs to release any juice into the bowl.
Add cilantro leaves, scallions, chili, egg, cumin, ground cilantro, 1 tsp salt, and some cracked black pepper to the bowl and stir well. The texture of the beatter will depend on the juiciness oft the corn. If it is too dry, add 1 Tbsp. water, but no more. The batter should be quite dry. Allow to rest 10 minutes.
Fill a large, heavy-bottomed saucepan or deep-fryer with 3 - 4 inches oil to 350 F or until a cube of bread dropped in the oil browns in 15 seconds. Drop slightly heaping teaspoons of the corn batter into the oil and cook for 1.5 min or until golden and puffed. Drain on crumpled paper towels and serve immediately.
Should make about 36.
From Ruthie Kolb