Ingredients:
• 4 C fresh corn kernels (from about six ears)
• 1 1/2 C shredded mozzarella
• 6 ounces cream cheese
• 2 large eggs, beaten
• 4 finely chopped green onions, plus more for garnish
• 1/2 tsp chili powder
• 3/4 C cornmeal
• 1/2 C all-purpose flour
• 3/4 C panko bread crumbs
• 1/4 C freshly-grated Parmesan, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• Vegetable oil for frying
Directions: In a large bowl, combine corn, mozzarella, cream cheese, green onions and chili powder. Season with salt and pepper. Add cornmeal, flour and eggs; stir until corn is thoroughly coated. Scoop mixture into small balls. Combine panko and Parmesan, season with salt, then roll balls in panko. In a large pot over medium heat, heat about an inch of oil until shimmering. Working in batches, add corn poppers. Cook until golden all over, about six minutes total. Serve warm.
