Thai Corn Fritters with Lime and Cilantro Aioli

3 cobs organic corn - corn removed (1 cup or so)
1 clove chopped organic garlic
1 bunch chopped cilantro
1 organic green or red chili finely chopped
¼ cup chopped organic green onion
1 tbsp. tamari
¾ cup brown rice flour
2 eggs lightly beaten
1 tsp. Herbamare
coconut oil for frying

Lime and Cilantro:
2 egg yolks
1 tbsp. fresh lime juice
½ tsp. Dijon mustard
½ cup good quality organic extra virgin olive oil
2 cloves minced garlic
½ cup cilantro leaves
1 tsp. Herbamare  

For Lime and Cilantro Aioli: Add the egg yolks to the bowl of your food processor with the blade attachment. Whisk in lime juice and mustard. Add the oil mixture in a slow, steady stream through the opening in your processor while the blade is working. Continue until all the oil is incorporated and the mixture has emulsified (thickened to a creamy consistency). Add the chopped garlic, Herbamare, and cilantro in small bunches, allowing it all to be processed and incorporated. Chill, covered, until ready to use. Combine all ingredients except oil in a bowl. Mix well. Heat oil. Add spoonfuls of corn mixture, spreading with back of spoon to form a fritter. Fry 1-2 minutes on each side. Remove and drain on a paper towel. Remove to serving platter. Garnish with freshly chopped cilantro and spoon a little lime and cilantro aioli over top.