Easy Corn Fritters Recipe

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This Corn Fritters Recipe is crispy on the edges, soft in the middle with fantastic flavor, these cheesy sweet corn cakes are so easy to make and always such a huge hit! These are the perfect appetizer, snack, breakfast, or side dish.

Corn Fritters stacked on a plate

Sweet Corn Fritters

Fritters are a big hit in households across the country and beyond. You can make them in as many mouth-watering flavors as you can dream up. I would say corn fritters and zucchini fritters are among the most popular. Adults love them, of course. But kids? They love them, too!

What are Corn Fritters? Corn fritters are small, somewhat sweet, savory, deep-fried cakes usually made with combining corn kernels with a thick batter. This particular recipe includes fresh ingredients like jalapeno, cilantro, and green onion. Leave those out if your family isn’t a fan of a little heat or of cilantro. However, we highly recommend making this as is.

Honestly, this isn’t a terribly spicy dish despite the jalapeno peppers. They add a little spice, but not mouth-burning, cartoon spitting spice. As long as you’re grabbing some canned corn from the grocery store, pick up a couple more and whip up a savory Mexican Corn Dip. It’s off the charts good and a true crowd pleaser.

Watch The Recipe Video!

Ingredients You’ll Need:

  • Corn – Feel free to use canned or frozen corn.
  • Cheese – we use Monterey Jack cheese, but cheddar will work fine as well.
  • Dry ingredients – flour, baking powder, salt, pepper and chili powder.
  • Wet ingredients – eggs, milk and lime juice.
  • Green onion, cilantro, jalapeno and oil for frying.

How To Make Corn Fritters

This corn fritters recipe has the perfect crunch with a soft flavorful inside. Grab the canned corn and let’s fry some up!

  • Mix together the corn, cilantro, green onion, jalapeño and lime juice.
  • In another bowl, whisk together the dry ingredients.
  • Fold in the eggs, milk and cheese until combined.
  • Heat oil in a medium pan.
  • Scoop some of the mixture onto the pan and lightly press down.
  • Cook for about 3-5 minutes before flipping over and cook a few minutes more.
  • Remove from pan and place onto a paper towels.
  • Sprinkle with some salt and pepper with a drizzle of lime juice.

Storing and Tips:

  • Make-Ahead: You can make these up to 30 minutes ahead of time by keeping them warm on a rack over a sheet pan in the oven at 200 degrees.
  • Storing: store leftovers in an airtight container or zipper bag in the fridge for up to 3 days.
  • Use fresh corn cut off the cob, frozen corn (thawed and drained), or from a can (drained).
  • Do not over mix the batter!
  • Make sure the oil is hot so you can hear the fritters sizzle when they hit the pan.
  • Reheating: the best way to reheat corn fritters is in a skillet with a little bit of oil. However, you can always reheat in the microwave, just don’t expect the same crispy results.
Corn Fritters Stacked on a plate

What To Serve With Corn Fritters:

Jalapeno Hacks

If you have gloves, wear them. That’s the best way to avoid the dreaded burn on your hands, fingers, and eyes. I wish I could tell you that washing your hands in soap and water would get rid of all traces of the stuff, but for reasons I don’t understand, it doesn’t.

No gloves? Run some alcohol or vodka over your hands. Sounds nutty, huh? People swear by it, though. You can also try a dish soap with grease-cutting properties, like Dawn.

All you have to do is slice longways, remove the membrane and the seeds and rinse.

If you get any jalapeno on your hands, you’ll know it sooner or later. Sometimes your hands will burn. Other times you won’t know your hands are basically hot, ticking time bombs until you rub your eyes.

Corn Fritters stacked on a plate

Other Corn Recipes:

Corn Fritters stacked on a plate
5 from 1 vote

Easy Corn Fritters

This Corn Fritters Recipe is crispy on the edges, soft in the middle with fantastic flavor, these cheesy sweet corn cakes are so easy to make and always such a huge hit! These are the perfect appetizer, snack, breakfast, or side dish.
Servings: 18 servings
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes

Ingredients
  

  • 3 cup corn 2 cans of sweet whole kernel corn
  • 1/4 cup cilantro chopped
  • 1/4 cup green onion chopped
  • 1 jalapeno diced, deseeded and membrane cut
  • 1 tbsp fresh lime juice
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp chili powder
  • 2 large eggs lightly beaten
  • 1/4 cup whole milk
  • 2 cup Monterey Jack Cheese shredded
  • 4 tbsp olive oil

Instructions

  • Using a large mixing bowl, mix together until combined the corn, cilantro, green onion, jalapeño and lime juice
  • In a small bowl, whisk together the flour, baking powder, salt, black pepper and chili powder
  • Mix the dry into the corn mixture.
  • Fold in the eggs, milk and cheese until combined.
  • Heat the Olive oil in a medium pan.
  • Using a medium size ice cream scooper, scoop some of the mixture onto the pan.
  • Lightly press down with a flat spatula.
  • All to cook for about 3-5 minutes before flipping it over and cooking some more.
  • Remove from pan and place onto a paper towel covered plate.
  • Once all the mixture has been cooked, sprinkle with some salt and pepper and squeeze lime juice over it.
  • Garnish with sour cream and chopped green onion if desired. Enjoy!

Last Step:

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Nutrition

Serving: 18g | Calories: 136kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg

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