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1
Prepare the topping first by combining all the ingredients in a small, non-reactive bowl and mixing well. Cover and refrigerate until ready to serve the corn fritters. The topping is best prepared at least 1 hour in advance.
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2
Sift the flour and baking powder into a large mixing bowl. Make a well in the center, adding the milk and eggs.
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3
Using a wire whisk, stir together the milk, eggs and flour, incorporating well to break up any lumps. Keep beating with the whisk to make a smooth, thick batter.
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4
Next, add the corn, scallions, red chile and cilantro. Season with salt and pepper. Mix well.
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5
Heat a griddle in a large heavy skillet on medium-high heat. Brush the skillet with a little bit of oil. Drop a heaping tablespoonful (grease the utensil first to make it easier to pour) of the batter into the pan; cooking only four fritters at a time to avoid crowding.
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6
Cook on both sides until golden and firm, about 2 minutes each side. Be careful not to burn, reducing heat if necessary.
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7
Remove fritters from pan and drain on paper towels. Place on a platter and keep warm in a low oven. Repeat process until all fritters are cooked, adding oil as necessary.
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8
Divide and arrange the watercress* on 4 individual salad plates. Place the cooked fritters on top. Serve hot with the yogurt sauce on the side.
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9
If you wish, the watercress can be {{lightly}} wilted by sauteeing for about 15 seconds in a little bit of oil.
