FRITTERS:

3 green onions, minced
1 clove garlic, pressed
1 to 2 tbsp. cilantro minced
1 1/4 c. flour
2 1/2 c. frozen corn kernels, thaw and drain
3 eggs
1 tbsp. sugar
1 to 2 tsp. salt
1 1/2 tbsp. ground coriander
1 tsp. black pepper
1 1/2 tbsp. baking powder

In large bowl mix all ingredients except the corn and eggs. Set aside. Rough chop the corn in blender. In a separate bowl beat eggs just until mixed. Combine eggs and corn. Fold into dry ingredients and mix only until all is wet. Do not overmix. Drop by heaping teaspoonfuls, a few at a time, into hot (350 to 360 degrees) oil. Cook until golden and cooked through. Drain on paper. Keep warm in oven until all done.

SALSA:

1 can (20 oz.) pineapple cubes with juice
1/2 c. light brown sugar
1 seeded jalapeno minced
1 1/2 tbsp. fresh cilantro minced
1 tbsp. fresh lime juice

Simmer pineapple, sugar and jalapeno over low heat, stirring occasionally, for 15 to 20 minutes. Let cool. Puree in blender. Pour into bowl, stir in cilantro and lime juice. Cover and refrigerate. Will keep several days. This also is good as a vegetable especially with ham or BBQ ribs.