1 cup flour
2 tsp baking powder
2 tsp sugar
1 tsp chili powder
1/2 tsp salt
10 oz. corn (fresh kernels, canned or frozen)
2 chopped shallots
1 - 2 TBSP chopped cilantro
1/2 cup water (enough to hold cakes together)
oil for frying

Mix all ingredients together.
Drop 2 to 3 spoonfuls of mix into hot oil and cook each side until golden brown.

Drain on a wire rack. DON'T DRAIN on paper towels; they will get soggy.
Dip in Jeanne's Chili Sauce - which is basically chipotlé sauce mixed into sour cream. Thought I had the recipe here but I don't, so make your own!