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!

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!

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.

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🌽 Ingredients

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
• 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

📋 Instructions

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 mix 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 oil in a large skillet over medium-high heat.
4. Drop corn batter by 1/4 cup scoops into skillet. Flatten and shape batter as it fries.
5. Cook 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.

🥓 Recipe variations

Our family LOVES these fritters exactly as is, but there’s always room for variations. Here are some of our favorite ways to mix things up!

• 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

♨️ Storing & reheating

Leftover fritters can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, heat a small amount of oil in a skillet over medium heat. Add fritters and cook 2-3 minutes on each side or until heated through.

❄️ Freezing

Corn Fritters are easy to freeze and use at a later date. To freeze, simply prepare according to recipe instructions. Then transfer in a single layer to a freezer safe container. If you’re freezing a larger amount, feel free to stack them with wax paper in between. To use, bake at 400° for 10-15 minutes or until heated through.

🌮 Related 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

Yield: 12

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

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

1. In a large mixing bowl, combine corn, green onion, and jalapeño. Add dry ingredients and mix 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 oil in a large skillet over medium-high heat.
4. Drop corn batter by 1/4 cup scoops into skillet. Flatten and shape batter as it fries.
5. Cook 2-3 minutes on each side, until deep golden brown.
6. Remove from skillet onto a plate lined with paper towels.
7. 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 Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 278mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 9g