Ingredients

• 1(8 1/2-ounce) box corn muffin mix (recommended: Jiffy)
• 1 (8-ounce) can creamed corn
• 1 egg, lightly beaten
• 1/4 cup canola oil
• 2 tablespoons pesto
• 3/4 cup shredded mozzarella cheese
• Kosher salt and fresh ground black pepper
• 1 cup halved grape tomatoes

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Instructions

1. Watch how to make this recipe.
2. In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
3. In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.