Corn fritters with baby kale, snap pea, and radish salad

Shuck the corn and cut the kernels from cobs. Remove the root ends from the scallions and cut the white and pale green portions into thin slices. Rinse the cilantro, pat dry, and finely chop. In a mixing bowl, whisk the milk and the egg just until combined. Dump the batter mix into the bowl and stir just until the dry ingredients are moistened. The batter will be lumpy, do not overmix. Fold in the corn, scallions, and cilantro.

Heat the oven to 200°F. In a large non-stick pan, heat 2 tablespoons oil over medium heat. Working with about 1/3 cup corn batter at a time, into the hot pan, working in batches so as not to crowd the pan, and cook until well browned, about 5 minutes on each side. Transfer the fritters to a paper-towel lined plate to drain.

• While the fritters cook:

• Zest and juice the limes.

In a small bowl, combine the yogurt with 1 tablespoon lime juice and a generous pinch of salt.

Halve the radishes and cut into thin slices. Cut the peas into thin diagonal slices. In a bowl, combine the baby kale with the radish and sliced peas. Drizzle with 1 tablespoon oil, 1½ teaspoons lime juice, and season to taste with salt and pepper. Toss to combine.

Put 3 corn fritters on each plate and garnish with the lime yogurt, and serve the salad on the side.