Cheesy Corn Fritters. These easy to make fritters are loaded up with fresh corn, flavor, and most importantly cheese! Fried in a small amount of olive oil, these fritters are the perfect way to enjoy the flavors of summer!
What are Corn Fritters?
Fritters are small fried cakes, corn fritters are of course, made of corn! The corn and chopped vegetables are held together by a thick batter. They are fried in a small amount of oil, this makes the exterior crispy and the inside is soft, loaded with melty cheese, and fresh bits of juicy corn.
These particular corn fritters are loaded up with chopped jalapeno, green onion, and cilantro. Plus there’s a healthy portion of cheese.
What kind of corn is used? Can I use canned or frozen corn to make fritters?
I love corn fritters made with fresh corn. However, I know that fresh corn isn’t available the entire year. So these fritters can be made with canned or frozen corn also.
To use canned corn, strain the corn and use paper towels to dry off the corn as much as possible.
To use frozen corn it needs to be thawed first. To do this you can add it to a bowl, add a small amount of water and microwave it for a couple minutes. Or you can place the corn in a strainer and run water over the corn until defrosted. Again, use a paper towel to dry off the corn as much as possible before making the fritters.
Can I freeze these corn fritters?
Yes! These corn fritters freeze wonderfully. To enjoy after being frozen, bring to room temperature by setting out on the counter for about an hour, or in the fridge overnight. Then cook them up in a pan with a small amount of oil or even some butter.
What is the best way to reheat corn fritters?
The best way to reheat fritters that you have saved in the fridge are to heat them up in the pan with a small amount of oil or a bit of butter.
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Cheesy Corn Fritters. These easy to make fritters are loaded up with fresh corn, flavor, and most importantly cheese! Fried in a small amount of olive oil, these fritters are the perfect way to enjoy the flavors of summer!
Ingredients
- 3 cups of corn (fresh is best. Can use frozen or canned also)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onion
- 1 jalapeno diced (deseeded and membranes removed)
- juice from 1/2 a lime (about 1 tablespoon)
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 2 eggs beaten
- 1/4 cup milk
- 1 and 1/2 cup shredded Monterey Jack Cheese
- 2 tablespoons extra virgin olive oil
Instructions
- Add the corn to a large bowl. If using fresh corn, cut all the kernels off the cob. If using canned or frozen check notes at bottom of recipe.
- Add in the diced green cilantro, green onion, diced jalapeno, and squeeze in the lime juice from 1/2 a lime.
- In a small bowl add the flour, baking powder, salt, black pepper, chili powder and stir to combine.
- Pour the dry ingredients into the bowl with the corn. Stir to mix together.
- Pour in the beaten eggs, milk, and cheese. Stir to combine. Will be a thick batter.
- Heat a pan over medium high heat, add a drizzle of olive oil, we just need to coat the bottom of the pan.
- Place a scoop of the corn fritter batter, about a 1/4 cup amount into the hot oil. Press the batter down to compact it, and press the sides in to help create a patty shape using a rubber spatula.
- Let the fritters cook in the oil for about 2-3 minutes, you will see the edges starting to turn golden. Then carefully using a spatula flip the corn fritters over to cook the other side. Once both sides are golden brown then remove from the pan and set on a tray lined with a paper towel to absorb any extra oil.
- At this point you can sprinkle with any extra salt or pepper you may want.
- Serve the fritters warm. They are excellent with a little sour cream, salsa, and a squeeze of lime juice.
Notes
If using canned corn, pat the corn dry with a paper towel prior to following the recipe.
If using frozen corn, the corn should be thawed and patted dry with a paper towel.
Nutrition
- Serving Size: 1 fritter
- Calories: 163
- Sugar: 2 g
- Carbohydrates: 16 g
- Protein: 6 g
Keywords: corn fritter, fritter, corn, appetizer, light meal,
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Brian says
Thanks for this recipe!
Hunting for the “perfect” corn fritter. This one I have to try!!
Serene says
I hope you like them! Let me know what you think!
Deepti Agrawal says
Hii..I want to try these fritters but don’t know what to substitute for eggs as I m vegetarian.kindly suggest.
Serene says
You could try a flax egg. I haven’t attempted this myself, so I can’t say the results will be the same, but it should work for you.
Ruth says
Do you cook the corn first?
Serene says
Hi Ruth. Nope! I put the corn in fresh.
Jenny says
Made this tonight to accompany grilled chicken, salad & cantelope. It was delicious & rounded out a perfect dinner! Thanks for sharing this recipe. Will definitely make again. 😃
★★★★★
Serene says
So glad you enjoyed them! Sounds like a delicious dinner 🙂
Polly says
This recipe is the best I have made. I did add a pinch of garlic powder. Will made again. Thank you.
★★★★★
Serene says
Thanks Polly! I’m so glad you liked them!
Barbara says
Loved this recipe! However I was forced to improvise when I realized I had no baking powder. “Hey Siri, what can I substitute? Ready…. molasses (1/4 C) and baking soda (1/2 tsp). I’m no chemist but not only did it work, it added a richness to the fritters that was out of this world! These are great!!!
★★★★★
Serene says
Really?! Molasses? I have never heard of that substitute. But I’m so happy that they turned out for you!
M. Sweets says
A 1/4 cup?
Mike says
Do you cook the corn first? Just cut the raw corn off the cob?
Serene says
I just cut it right off the cob. It cooks when I fry up the fritters.
Beryl Sidelinger says
I made these tonight for dinner. They are amazing! I am a trained chef and I love these and ate more than I care to admit. It took 4 ears of corn to get the 3 cups. Also, I squeezed the left over lime half on my cooked fritters as I ate them. This recipe is a keeper and I can’t wait to share it with my adult children and friends. I will tell you Serene, it was the photo that sold me on making these! Thank you!!
Bryan says
My family seemed to enjoy this recipe as a side to the barbeque we had for Thanksgiving. Thanks, I won major points with my mother-in-law
★★★★
Serene says
Awesome Bryan! Glad you were able to impress!
Whitney says
We made this for Thanksgiving and they were incredible! I substituted Manchego cheese and Thyme in place of the Monterey/Cilantro. I’m back to make them again 🙂
★★★★★
Serene says
So glad you enjoyed them Whitney!
Lisa Shokes says
Made the corn fritters tonight as a part of our family Christmas dinner. Delicious! Toppings were homemade avocado spread and Greek yogurt. Great recipe.
★★★★
Natalia says
Very tasty. And very easy to make and meal prep with a newborn!
★★★★
Ermajo says
Can I sub jiffy corn muffin mix for the flour?
Marc says
Hello..this recipe looks so yummy. Where I live, we do not have fresh corn. How many cans of corn
equals the 3 cups needed for this recipe. Would love to make this tonight for my family.
Pooja says
What can be used instead of eggs as m a pure vegetarian
Serene says
You might be able to try a flax egg.
Suzanne says
This is by far the best corn fritters recipe I’ve ever made. I forgot to buy the Monterey Jack cheese and used Mexican cotija instead. It was a perfect substitute.
My batter was extra thick so I added a splash of milk.
I could eat these daily !!
★★★★★
Lois says
Made these last night for some friends along with your crock pot pulled pork played a bit with the pork recipe. Made the fritter exactly. We all loved the fritters. Had to print out and give your recipe to all. We will be making the corn fritters here a lot. The pork was really good as well we be doing that again as well.
Amy says
These look delicious 😋!!! My kids would flip over these! Corn is literally one of their favorite foods. Cannot wait to try these👍.
★★★★★
Andy says
Thank you. Excellent recipe. The additional ingredients over a plain version make a big difference and give superior results.
★★★★★
Jules says
Oh my goodness, these were seriously delicious!
The only change….I added a tsp of Cayenne to the batter, because we like things spicy. Otherwise they were absolutely perfect.
As a dipping sauce: 1 cup sour cream. 2 tbsp finely chopped Cilantro and juice of half a lime. Mix together really well and serve along side the fritters.
Perfection!
★★★★★
Shannon says
If I want – and yes I want ! – to make these ahead for a big party should I fry before freezing ? Howto reheat then ? Or make and freeze – then thaw and fry day of ? Has anyone tried this ?
Thanks loads !
S
Sue in Ohio says
These are soooo good!! Bought fresh picked out of the field corn & it tasted amazing!! Thank you do much! 🙂
Sue in Ohio says
*so 😉
Christina says
Wow , wow , wow!! Followed recipe and these came out soooooo yummy! This is going to be a go to for my family!! Thanks for the recipe!!
★★★★★
Zemira says
These were superb! Easy to put together, easy to fry and SO easy to munch down!
Serene says
I’m so glad you enjoyed!