• Wash and dry produce. • Drain corn, then pat dry with paper towels. Halve grapes if desired. Thinly slice cucumber into rounds. • In a small bowl, combine mayonnaise, 2 TBSP dressing, 1 TBSP BBQ sauce, and a pinch of salt (4 TBSP dressing and 2 TBSP BBQ sauce for 6 servings). (We sent more BBQ sauce; use any remaining as another dipper for fritters!)

• Roughly chop half the drained corn (all for 6 servings). • Add corn, cauliflower rice, shredded cheddar, and Fry Seasoning to a large bowl; stir to combine. • Stir in tempura batter mix, 1⁄3 cup cold water (2⁄3 cup for 6), 1/2 tsp salt (1 tsp for 6), and pepper. TIP: Batter should be very thick but not dry; add a splash of water if necessary.

• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add heaping 11/2-TBSP scoops of batter to pan; press down lightly with a spoon. (TIP: Depending on the size of your pan, you may need to work in batches, adding more oil in between each batch.) Cook until golden brown and crisp, 3-4 minutes per side. • Transfer fritters to a paper-towel-lined plate. (TIP: If fritters appear oily, pat dry with more paper towels.) Season with salt.

• To serve: Divide fritters between plates. Serve with dipping sauce, grapes, cucumber, and cheddar slices on the side. • To stash: Let fritters cool completely. Refrigerate fritters, dipping sauce, grapes, and cucumber in separate containers and pack with cheddar slices as desired!

• Combine chocolate chips and cornstarch in a second large microwave-safe bowl; stir to coat. Add milk and 1/4 tsp salt; stir to combine. • Microwave, uncovered, until chocolate begins to melt, 11/2 minutes. Gently whisk for 30 seconds. Repeat microwaving and whisking 2-3 more times, until pudding begins to thicken and coats the back of a spoon. (Keep a close eye on your bowl so it doesn’t boil or overflow!)

• Carefully divide pudding between three small serving bowls or containers (six bowls or containers for 6 servings). Place a layer of plastic wrap on top, directly touching the pudding (this helps prevent a solid layer from forming on top!), then cover bowls with another layer of plastic wrap. • Chill in the refrigerator for at least 1 hour or up to overnight. (Pudding will thicken as it cools.) Serve straight from the bowls! TIP: It’s natural for the pudding to begin to separate as it sits. Simply re-whisk before serving!