Corn Fritters

0 minutes

Corn Fritters are the ultimate summer appetizer! Loaded with fresh corn, jalapeño, green onion, Monterey Jack, and cheddar cheese… they’re a fun, flavorful alternative to corn on the cob… and especially delicious with homemade cilantro lime sauce!

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Nothing says summer like fresh corn on the cob. It’s a staple at every summer picnic and cookout… and it’s always a crowd favorite!

As much as we love eating it straight off the cob with butter and salt, we also really love cooking with it. We use it in everything from soups to salads to dips to our latest obsession: these DELICIOUS Corn Fritters… aka Corn Cakes!

Made with fresh corn, minced jalapeños, sliced green onions, and 2 types of cheese… they’re insanely flavorful and so fun to eat. They make the perfect appetizer or side dish, and could easily double as a meatless main dish.

Best of all, they’re easy to make – just mix, pour, and cook – and one batch is enough to feed a crowd! Which makes these ideal for ALL your summer get togethers. And honestly? I’m definitely not stopping once summer is over. This is one recipe I’ll be making all year round… (along with my zucchini fritters!)

what you’ll need for this corn fritter recipe

The key to making the BEST corn fritters is using fresh corn. Not only does it have the most flavor, but it’s also firm enough to help the fritters maintain their shape and texture while cooking. Of course, you can always substitute canned or frozen corn if need be, but my recommendation is to go fresh whenever possible.

Corn Fritters:

• 3 cups fresh corn kernels
• 1/4 cup sliced green onion
• 1 jalapeño, de-seeded and minced
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces cheddar cheese, shredded
• 4 ounces Monterey jack cheese, cheese
• 1/4 cup milk
• 2 large eggs

Cilantro Lime Sauce:

• 1 cup sour cream
• 2 Tablespoons fresh lime juice
• 1/4 cup minced fresh cilantro
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

how to make corn fritters

When it comes time to cook them, these fritters will fry up quickly. Be sure to keep your eye on the temperature to make sure they’re not over-browning on the outside before the batter has a chance to cook through.

Also, be prepared to add additional oil in between batches, as the fritters will soak up what’s in the pan to begin with.

1. In a large mixing bowl, combine corn, green onion, and jalapeño. Add dry ingredients and stir until coated.
2. In a separate small bowl, whisk eggs and milk together. Add to corn mixture. Fold in shredded cheese.
3. Heat 2-3 Tablespoons olive oil or vegetable oil in a large skillet over medium-high heat.
4. Drop corn fritter batter by 1/4 cup scoops into skillet. Flatten and shape batter as it cooks.
5. Pan fry for 2-3 minutes on each side, until deep golden brown.
6. Remove from skillet onto a plate lined with paper towels.
7. In a small bowl, combine ingredients for cilantro lime sauce. Serve sauce with fritters.

More Delicious Corn Recipes

Love fresh corn? These are some more ways to use it!

• Corn Chowder
• Caprese Corn Salad
• Bacon Blue Cheese Corn Salad
• Fresh Corn Salsa
• Bacon Cheddar Ranch Corn Dip
• Mexican Street Corn Quinoa
• Jalapeño Corn Dip

Corn Fritters

Corn Fritters are the ultimate summer appetizer! Loaded with fresh corn, jalapeño, green onion, Monterey Jack, and cheddar cheese... they're a fun, flavorful alternative to corn on the cob... and especially delicious with homemade cilantro lime sauce!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 172kcal

Author: Cathy Trochelman

Ingredients

• 3 cups fresh corn
• 1/4 cup sliced green onion
• 1 jalapeño de-seeded and minced
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces cheddar cheese shredded
• 4 ounces Monterey jack cheese cheese
• 1/4 cup milk
• 2 large eggs

Instructions

• In a large mixing bowl, combine corn, green onion, and jalapeño. Add dry ingredients and mix until coated.
• In a separate small bowl, whisk eggs and milk together. Add to corn mixture. Fold in shredded cheese.
• Heat 2-3 Tablespoons oil in a large skillet over medium-high heat.
• Drop corn batter by 1/4 cup scoops into skillet. Flatten and shape batter as it fries.
• Cook 2-3 minutes on each side, until deep golden brown.
• Remove from skillet onto a plate lined with paper towels.
• Serve with homemade cilantro lime sauce.

Notes

Recipe variations:

• Substitute canned or frozen corn (thaw before using)
• Add 1/2 c. crispy bacon to the mixture before frying
• Use 2 jalapeños for an extra spicy kick
• Substitute any of your favorite cheese for the Monterey/cheddar combo
• Season with 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and 1/8 teaspoon cayenne pepper
• Replace 1 cup of corn with black beans
• Add 1/2 cup diced red or green pepper
• Add 1/4 cup minced fresh cilantro

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 17g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 278mg | Fiber: 1g | Sugar: 2g