Instructions: Put the corn in a mixing bowl along with the chopped pepper, scallions, and hot pepper.

Sprinkle with the cumin, flour, baking powder, salt, and pepper; stir to blend. Add the milk and stir to blend thoroughly.

Heat enough oil to barely cover the bottom of a nonstick skillet. Spoon the batter in 1/4 cup batches into the skillet and cook until golden brown on one side, about 2 minutes.

Turn the fritters and cook about 2 minutes on the other side. Add more oil to the skillet as necessary for each batch.

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