Mix the corn fritter ingredients (frozen corn through salt) in a large bowl. Set aside.
Cut your Pretzel Buns in half. Give the insides of the buns a light smear of butter or oil, and in a hot skillet, toast the buttered side until golden brown.
Heat 1 tablespoon oil in a pan over medium heat, form corn fritter batter into 6 patties and cook until golden brown on both sides, about 2-4 minutes per side.
Place the corn fritters on the toasted Pretzel Buns.
In a small bowl, smash some avocado with a little salt and chopped cilantro, and top the Corn Fritter with some avocado.
Next, drizzle with some Easy Enchilada Sauce. Top with the top of the Pretzel Bun.