For adobo verde sauce:
2 serrano peppers; destemmed
4 cloves garlic; peeled
1 bunch cilantro; coarsley chopped
1 bunch parsley; coarsely chopped
2 limes; juiced
1/2 cup olive oil
1 1/2 teaspoons salt
In a pan over medium heat, dry roast the serrano peppers and garlic, tossing occasionally to prevent burning, for 10 minutes or untll slightly blackened.
Remove from heat and coarsely chop all, discarding seeds from serrano if sensitive to spice.
Add to a food processor with all remaining ingredients except oil.
Slowly drizzle olive oil into food processor while pulsing until sauce is smooth.
Remove and store sauce, rinsing food processor well.
2 eggs, beaten,
1/2 cup all-purpose flour
1/2 teaspoon salt
2 ears of corn; parboiled, kernels removed
1/2 cup scallions; thinly sliced
1/2 teaspoon cayenne pepper
Vegetable oil; for frying
Add eggs, flour and salt to a food processor. Pulse until well combined.
Add corn kernels, scallions, and cayenne and continue to pulse 3 or 4 times until batter is blended but still contains chunks.
Shape batter into coarse balls or patties and fry in a heavy sided pan with vegetable oil until golden brown, about 3-4 minutes each side.
If left too long, fritters will overcook within 1-2 minutes after being ready.
Serve hot with side of adobo verde sauce.