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

1 cup finely diced cooked chicken

1 egg, lightly beaten

1/2 cup milk

2 tablespoons butter, melted

1/2 teaspoon salt

1/8 teaspoon pepper

1 3/4 cups all-purpose flour

1 teaspoon baking powder

Vegetable oil of frying

 

Chili Cheese Sauce:

1/3 cup butter

1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1 (4-ounce) can chopped green chilies

1 cup milk

1 cup shredded cheddar cheese

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).
2. 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.
3. 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.

Serves 6.