1 lg. can Mexican corn, drained
1 egg
1/4 c. milk
1 c. flour
2 tsp. baking powder
2 tsp. butter, melted
1/2 tsp. sugar
Vegetable oil

While corn is draining, mix remaining ingredients together, stirring constantly, with spoon add corn and let sit for 5 minutes. Droop into hot vegetable oil. Cook until puffy and golden brown. Serves 4 to 6.