• In a large mixing bowl, combine the corn, cilantro, lime juice and zest, egg, mayo, chili powder, cotija cheese. Stir just until combined.
• Next add the flour, salt, pepper, and baking powder. Stir to combine.
• Heat 1 tablespoon of Avocado oil in a large skillet over medium heat. Once hot, add ¼ cup of the corn mixture to the skillet, then flatten the top slightly to form a round circle that is about ½ inch thick.
• Allow the corn fritter to cook for about 2 minutes, or until the underside is golden brown, then flip and cook for an additional 2 minutes on the other side. (tip - Use a thin spatula, such as a fish spatula, to flip the corn fritters. If they are falling apart when you try to flip them, then they aren't quite ready to flip.)
• Repeat with the remaining corn mixture, adding additional oil to the pan as needed.
• Serve immediately with optional dipping sauce.

For Sauce:

• Combine all ingredients for the sauce together in a small bowl. Serve with the corn cakes if desired