Start with making your avocado cream sauce. Combine avocado and Greek yogurt, then add lime juice to get the consistency you like (saucy).

Add in minced garlic and salt and pepper to taste. Set aside.

Put corn stocks in a pot of water, bring to a boil, and your corn is done! Drain and cool. Remove from stock.

After peeling and shredding potatoes using a food processor or hand grater, place in a bowl of water and let sit for 10 minutes. Then, drain water through a sieve placed over another bowl. Let water sit so starch can settle to the bottom. Wring out potatoes with a cheesecloth or towel, removing all moisture. Drain water from bowl, reserving starch.

Mix potatoes, onion, jalapeño, garlic, corn, eggs, corn, flour and salt together in a large bowl. Add in starch and mix that up.

Heat oil in a large pan over medium high heat until the oil is hot.

Drop large spoonfuls of the potato mixture into the oil in batches, and flatten them down to form 1/2 inch patties. Brown on one side, about 2 minutes, and then flip and brown the other.

Place on paper towels to absorb any excess oil and sprinkle with more salt.

Serve hot with avocado cream, cilantro and sour cream!