The night before, add heavy cream and jalapenos to a bowl, muddle with a muddler or something like a fork, and let soak until you’re ready to serve. Before serving the fritters, strain cream through a fine mesh strainer to remove any seeds and add it to the bowl of your electric mixer. Beat cream on medium-high speed until peaks form, then add in sugar and beat until thicken. Keep cold in the fridge until ready to serve.

Combine all ingredients in a small saucepan and bring to a boil. Let boil for 1-2 minutes, then reduce to a simmer and stir until somewhat syrupy, about 5 minutes. Remove from heat and let sit at room temperature – syrup will thicken more here.

Combine strawberries and pineapple in a bowl and let sit at room temperature until ready to serve. Add flour, sugar, baking powder, salt and 1/2 cup corn to a food processor. Pulse until somewhat blended, then transfer mixture to a mixing bowl. Stir in remaining corn and coconut milk, mixing until a batter forms. You want it to be similar to pancake batter, so if a bit more coconut milk is needed, add it!

Add oil to a medium-sized saucepan until it is 3-4 inches deep. Heat the oil to 350 degrees F, then spoon 2-3 fritters worth of batter (I used an ice cream scoop) into the oil. Fry for 1-2 minutes, then lightly flip with fry a few more minutes until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Serve with whipped cream, strawberries and pineapple, and a drizzle of tequila syrup.