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1
Preheat a fryer with canola oil to 375 degrees F.
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2
In a medium-sized skillet over medium-high heat, add the oil.
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3
Add the shallots, garlic, salt and pepper, to taste, and the chorizo.
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4
Cook for 2 to 3 minutes until nicely browned.
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5
Remove the mixture from the pan to a medium bowl and allow it to cool slightly.
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6
Stir in the cheese and mix well.
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7
Stuff the jalapenos with the filling, using your fingers or a small spoon.
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8
In a small bowl beat together the buttermilk and eggs.
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9
In a shallow dish add the flour and season with salt and pepper, to taste.
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10
In another shallow dish add the panko.
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11
Dredge the stuffed jalapenos in the flour, then in the buttermilk, and then in the panko.
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12
Repeat the last 2 steps, if needed.
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13
In the same pan the chorizo was cooked in, add the butter.
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14
Heat over medium-high heat, then add the corn, lemon juice, salt and pepper, to taste, and the sugar, Stir together and allow to cook for 1 to 2 minutes.
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15
Add the chicken stock and allow it to come to a hard boil.
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16
Remove from heat and cool slightly.
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17
Add the corn mixture to a blender and puree until smooth.
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18
Transfer the puree to a medium-sized bowl and stir in the sour cream.
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19
Fry the jalapenos, in batches, until golden and crisp, about 3 to 4 minute.
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20
Arrange them on a serving dish and serve with the sweet corn puree.
