In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, cumin and green onion. Add the garlic, almond milk, and lime juice and stir until a paste forms. Add the corn and LA MORENA® Whole Jalapeños and stir until combined.

Preheat a skillet over medium heat and add oil to the pan.

Using a spoon or ice cream scoop (my preference), scoop about 2 tablespoons of mixture into the pan. Gently press down with your hands or a spatula to flatten. Cook for 3-4 minutes on each side, until they are a light golden brown.

To make the avocado crema, combine avocado, lime juice, LA MORENA® Whole Jalapeños, salt and almond milk in a food processor or blender. Process until smooth. Add additional almond milk to thin out the crema if you wish.

Spoon avocado crema over the fritters and top with additional green onion. Serve immediately.