Corn+Fritters+with+Cheddar+and+Chives

Ingredients: 3 large fresh corn, husk and silk removed 1 large egg, beaten lightly 4 Tablespoons all-purpose flour 4 Tablespoons cornmeal 1 Tablespoon baking powder 2 Tablespoons heavy cream 1 small shallot, minced 1 teaspoon season salt Pinch cayenne pepper 1/3 cup shredded cheddar cheese 3 Tablespoons minced fresh chives 1 Tablespoon Dijon mustard ½ cup vegetable oil

Directions:
 * 1) Using a chef’s knife, cut kernels from 1-2 ears corn and place in a bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have a generous ½ cup grated kernels) into the bowl with the cut kernels. Using the back of the knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, powder, cream, shallot, salt, cayenne, cheese, chives and mustard to form a thick batter.
 * 2) Heat oil in a large heavy-bottomed, nonstick skillet over medium-high until shimmering. Drop 6 heaping tablespoonfuls of batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.