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Stack of cheesy corn fritters topped with sour cream and cilantro.
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4.91 from 30 votes

Cheesy Corn Fritters

These easy to make Cheesy Corn 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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 12 fritters
Calories: 159kcal
Author: Serene
Cost: .47


  • 3 cups corn kernels approximately 4 corn cobs
  • ¼ cup cilantro chopped
  • ¼ cup green onion chopped
  • 1 jalapeno deseeded, membranes removed, diced
  • juice from 1/2 a lime 1 tablespoon
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp chili powder
  • 2 large eggs beaten
  • ¼ cup milk
  • cup Monterey Jack Cheese shredded
  • 2 tbsp extra virgin olive oil


  • Prepare Corn: 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.
  • Mix Dry Ingredients: In a small bowl add the flour, baking powder, salt, black pepper, chili powder and stir to combine.
  • Combine: Pour the dry ingredients into the bowl with the corn. Stir to mix together.
  • Mix Batter: Pour in the beaten eggs, milk, and cheese. Stir to combine. Will be a thick batter.
  • Heat Oil: Heat a pan over medium high heat, add a drizzle of olive oil, we just need to coat the bottom of the pan.
  • Fry Fritters: 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 batter cook in the oil for about 2-3 minutes, you will see the edges starting to turn golden. Then carefully flip using a spatula 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 warm.



  • Canned: Strain and use paper towels to dry off as much as possible, then continue with the recipe as directed.
  • Frozen: thaw the corn, then pat dry using a paper towel. Continue with the recipe as directed. 
Storage: store leftovers in a sealed container in the refrigerator for 2-3 days. 
Reheating: reheat in a pan with a small amount of oil or a bit of butter.
Freezing: 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.


Serving: 1fritter | Calories: 159kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 298mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 1mg