Drain the corn in a sieve. Roughly chop the parsley. Mix the flour, baking powder, salt and sugar in a bowl. Add 125 ml milk, egg and butter. Mix everything to a smooth dough. Mix in the corn and parsley and add pepper Spice up .

For the dip, mix the remaining milk (50 ml) and cream cheese in a bowl. Halve the chilli pepper, remove the kernels, finely chop the chilli pepper sticks and mix in. Season with lemon juice. Heat the deep-frying oil in a saucepan. For each fritter, shape 1 tablespoon of corn mixture into thalers with floured hands and pour into the hot oil with a slotted spoon, and bake for about 5 minutes until golden Drain on kitchen paper and serve with the dip.