JACQUE'S FRESH CORN FRITTERS

Steps:

• Remove silk from the top of the ears of corn and trim so that there is an even layer of husk around the ears. Tie the husk in 1 or 2 places. Soak in a large bowl of water for 2 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate. Cook corn in the husk, turning every 10 minutes, until husks look blackened, 15 to 20 minutes.
• Cool corn until easily handled, about 5 minutes. Pull off husks and any remaining husks. Cut kernels from the ears of corn and place in a bowl.
• Scrape any pulp remaining on the cobs into a blender. Add shallot, liquid egg substitute, 3 tablespoons half-and-half, cornmeal, flour, salt, baking powder, and cayenne pepper; blend until smooth. Thin batter with remaining 1 tablespoon half-and-half if needed.
• Preheat oven to 200 degrees F (95 degrees C).
• Heat oil in a large nonstick skillet over medium-high heat until shimmering. Drop 6 tablespoonfuls of batter into the hot oil; cook until golden brown, about 3 minutes per side. Transfer fritters to an ovenproof plate lined with paper towels and keep warm in the oven. Repeat with remaining batter.