Sorullitos de Maiz y Queso (Puerto Rican–Style Corn Fritters with Cheese)

Ingredients

• 1 (10 oz) bag frozen sweet corn
• 4 oz chunk Monterey Jack cheese
• 2 cups unsalted chicken stock (or broth)
• 1 cup whole milk
• 2 teaspoons adobo seasoning
• 1 tablespoon granulated sugar
• 2 cups fine yellow cornmeal
• 2 cups vegetable oil, for frying

Steps

1. Thaw corn. Grate cheese. Place corn in food processor bowl; pulse until pureed. Transfer puree to medium saucepan on medium; add stock, milk, adobo seasoning, and sugar. Stir until blended; bring to a boil.
2. Stir in cornmeal. Continue cooking 2–3 minutes, stirring continuously, until mixture pulls away from sides of pan and forms dough. Stir in cheese until melted; remove from heat and let stand to cool slightly.
3. Preheat vegetable oil to 350°F. Divide cooled corn dough into 15 portions; roll into 3- x 1/2-inch cylinders. Add to oil in batches and fry 3–4 minutes until lightly browned. Drain on paper towels. Serve with your favorite dipping sauce.