Angus Beef and Corn Fritters with Creamy Cheese Dip

In a large bowl, combine the shredded Angus beef, corn, and kidney beans. Mix well and set aside.

In a separate bowl, whisk together the milk, eggs, and baking powder. Gradually add the flour and salt, stirring until a thick batter forms.

Fold the beef and vegetable mixture into the batter until well combined.

In a large skillet, heat the vegetable oil over medium heat. Scoop heaping tablespoons of the batter and gently drop them into the hot oil, flattening slightly with a spatula. Fry for 2-3 minutes per side, or until golden brown.

Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

In a small saucepan, combine the shredded American cheese and milk. Heat over low, stirring constantly, until the cheese is melted and the mixture is smooth and creamy.

Serve the warm fritters with the creamy cheese dip and a pickle slice on the side.