These corn fritters are great anytime of the day, add/subtract the amount of spicy ingredients to suit you. I've also made these into bite size pieces for finger food at parties.
Sift dry ingredients into a medium sized bowl. Add egg, mixing to combine. Stir in the corn.
Add tomato relish, tabasco sauce, salsa, and cream or milk. Mix well.
Heat oil in a non-stick pan.
Drop mixture into the frypan by the spoonful. (I used a wooden spoon to give you an idea of a "spoonful" size). Cook until edges are light brown. Turn, cook another 2-3 minutes.
When the fritters are golden brown, they are done. (You may want to cut the first one in half on the pan to see if it cooked through, just in case.)