1 cup all-purpose flour
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 teaspoon baking powder
1 egg
2/3 cup milk
1 1/2 cups frozen corn, cooked as directed on bag
1 tablespoon butter, melted
1 cup crumbled queso fresco cheese
Aioli Sauce:
1 cup mayonnaise
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
Additional ingredients for serving, if desired: Fresh cilantro leaves, salsa, additional crumbled queso fresco cheese
In deep fat fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix Popper ingredients in large bowl, stirring well. Drop tablespoonful-size pieces of dough into hot oil. Fry 2 to 3 minutes or until deep golden brown. Drain on paper towels. Mix Aioli ingredients. Serve with warm poppers and additional ingredients.