Corn Fritters with Korean Chili Sauce Dip

4 Eggs
1 C. Milk
1 C. Flour
1 Tb. Baking Powder
2 Tb. Sugar
1 Tb. Minced Parsley
1 Tb. Minced Chives
2 tsp. Salt
2 Tb. Old Bay Seasoning
4 C. Fresh corn cut off the cob

Beat eggs and milk together. Sift together all dry ingredients, mix all sifted ingredients into egg and milk until batter is formed. Fold in parsley, chives, salt, pepper, and corn.

Scoop a 1 1/2-ounce heaping tablespoon of batter per fritter and spoon into a 350 degree fryer and cook for approximately 3 minutes or until batter is cooked.

Korean Chili Sauce

1 1/2 C. Mae Ploy
2 Tb. Sesame oil
1 Tb. Fresh lime juice
1 Tb. Fresh orange juice
2 Tb. Soy Sauce
1 Diced yellow onion
6 Roasted Serrano pepper
1 Tb. Ginger minced
4 Tb. Thai basil minced
4 Tb. Chili garlic paste
1 Tb. Toasted sesame seeds
2 Tb. Gochujang sauce
3 Tb. Siracha sauce

In a hot sauté pan add sesame oil and onion, caramelize. Add all remaining ingredients and bring to a simmer. Pour into a blender and puree until smooth. Refrigerate and use for recipes.