Grilled Corn Fritters With Jarlsberg Pimento Cheese

For the grilled corn: 

1. Preheat a grill to medium high.
2. Shuck the corn, rub with olive oil and grill until cooked though and slightly charred — about 15 minutes.
3. Remove from grill and set aside to cool.

For the pimento cheese: 

1. Combine the Jarlsberg, cayenne, cream cheese, mayonnaise, pimentos and pepperoncini brine in a large bowl using a fork.
2. Taste for salt and pepper, cover bowl with plastic wrap and refrigerate until 30 minutes before serving.

For the fritters:

1. Cut the corn off the cobs — there should be about 2 cups.
2. In a large bowl, mix flour, baking powder, salt and onion powder.
3. Add egg, lemon juice and water and beat until you have a batter.
4. Fold in corn kernels.
5. Preheat a large non-stick skillet over medium-high heat and add the vegetable oil. When it's hot, add heaping tablespoons of batter to the pan, being careful not to overcrowd.
6. When the tops are bubbly, about a minute, flip fritters and cook on the other side for about 30 seconds each or until golden brown.
7. Transfer fritters to a layer of paper towels to drain and let them cool to room temperature before adding pimento cheese.
8. To serve, place a spoonful of room-temperature pimento cheese on each fritter and garnished with chopped chives.