1. Husk the corn, ensuring that you remove all of the silks. Place the corn over your gas burners on low heat. Keep an eye on the corn and use tongs to turn the corn every so often, ensuring an even char. Once evenly charred, use a serrated knife to cut the kernels from the cob.
2. In a large mixing bowl, beat the egg and stir the corn kernels into it. Add the flour, baking powder, salt and pepper and stir well to incorporate.
3. In a large frying pan with high sides, add enough oil so that it comes about 1 inch up the sides of the pan and place it over medium-low heat. Once the oil begins to ripple, it is hot enough to begin frying.
4. Use a tablespoon to carefully drop dollops of the corn batter into the oil. You will probably need to fry the fritters in two or three batches.
5. Once lightly golden, about 2-3 minutes, use a slotted spatula or tongs to turn the fritters and fry on the other side until golden brown.
6. Once cooked on both sides, remove from the oil and place the fritters on a wire rack or paper towel to drain excess oil.
7. Season immediately with salt.

Lemon Dill Yogurt Sauce

1. In a small bowl, mix together the yogurt, lemon juice and a pinch of both salt and pepper.
2. Remove the dill fronds from the stem and mince. Add the minced dill to the sauce and stir thoroughly. Taste and adjust seasoning as necessary.
3. Serve the sauce alongside the fritters.