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In a small bowl, whisk together milk and eggs; set aside.
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In a medium bowl, stir together flour, cornmeal, sugar, salt, and baking soda. Whisk in egg mixture until combined. Add corn, all of Kraft Fresh Take cheese packet, and 1/2 cup of Kraft Fresh Take seasoning packet; mix to combine.
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In a large skillet heat oil over medium-high heat. Fill an ice cream scoop 1/2 full with corn cake batter and gently place batter into hot oil. Repeat with remaining batter. Fry cakes 2 to 3 minutes per side until golden brown. Remove cooked cakes to a paper towel lined plate.
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In a small bowl, whisk together sour cream, cilantro, and lime juice. {If your limes are really juicy you will only need one, if not use two limes.} Set aside.