Jalapeño Greek Yogurt Dip:

• 1/2 cup (120g) plain Greek or regular yogurt (or sour cream)
• 2 tbsp (30ml) olive oil
• 2 tsp honey
• 1 tsp apple cider vinegar
• 1 tsp lime juice
• 1/4 tsp garlic powder
• 1/2 jalapeño, finely chopped (seeds and ribs removed)
• 1/8 tsp salt, or more to taste
• Freshly ground black pepper, to taste

Fritters:

• 3 cups cooked corn kernels (from about 4-5 cooked ears of corn)
• 1 cup (125g) all-purpose flour or whole wheat flour
• 1/2 cup (80g) finely chopped bell pepper, any color
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped green onion
• 1/2 jalapeño, finely chopped (seeds and ribs removed)
• 2 tsp honey
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 3/4 tsp salt
• 1/2 tsp smoked paprika
• 1/8 tsp freshly ground black pepper
• 2 large eggs, beaten

For Cooking & Serving:

• 2 tbsp (30ml) olive oil (or avocado, vegetable, or coconut oil)
• Flaky sea salt and chopped cilantro, optional for garnish