First, combine the lime juice, Tajin, mayo, siracha, garlic powder, black pepper, and cilantro in a bowl.

Second, chill in the fridge until time to serve.

First, heat oil in a cast-iron skillet over medium-high heat to 350 degrees F.

Second, combine the dry ingredients: flour, cornmeal, baking powder, Tony's seasoning, and sugar in a large mixing bowl.

Third, beat egg, milk, and melted butter together in a small bowl.

Then, pour the egg mixture into flour mixture and combine.

Next, add the cheddar cheese to the bowl and stir.

Then, stir the corn kernels into the fritter batter gently.

Using your hands, take a scoop of the fritter batter and form small patties.

Working in batches, place the fritters into the cast iron skillet with the hot oil and placing them in a single layer.

Next, once the fritters are golden brown on one side, flip them over to brown on the other side.

Then, remove fritters from the skillet to a paper towel-lined plate to drain the excess oil.

Finally, serve with the Mexican Mayo and enjoy!