Corn fritters with dip, sun-dried tomatoes and Parmesan

Purée half of the corn with an immersion blender, leave the other half whole. Mix with the eggs, flour, and baking powder. Season with salt and pepper.

Lightly grease a pan with oil and fry small fritters until golden brown on both sides (approx. 2-3 minutes per side).

Meanwhile, prepare the dip: mix the sour cream with one tablespoon of olive oil and the chopped chives. Season with salt and pepper, then refrigerate to chill.