In a small bowl combine mayonnaise and hot sauce; set aside in refrigerator.
In a medium bowl mix milk, egg, baking powder, cornmeal, flour and salt until smooth. Stir in corn, pimentos, flat-leaf parsley and cheddar.
Pour ¼ inch canola oil into a large skillet and heat. Working in batches, fry ¼-cup scoops of batter until golden, turning once, about 4 min total; transfer to a paper towel-lined plate. Serve hot fritters with spicy mayonnaise.
• You can freeze these corn fritters. Just thaw and heat in an oiled skillet or a toaster oven.