These easy Fresh Corn Fritters are loaded with corn flavor thanks to a secret ingredient and one of our favorite ways to use sweet summer corn when it is available, although you can also use frozen or even canned corn to enjoy these year round! They make a perfect appetizer, snack, or side dish!
Some of our other favorite corn-centric recipes are Mexican Street Corn, Moist Cottage Cheese Cornbread, Boiled Corn on the Cob, and Corn Casserole.
Corn Fritters are our newest summer obsession that we have been enjoying lots of lately. They are studded with plenty of corn kernels and I amp up the corn flavor by swapping out some of the flour you see in standard fritter recipes for cornmeal.
Also, whenever I'm using fresh corn straight off the cob, I have a secret trick for boosting that fresh corn flavor even more: after cutting off the corn kernels, rub the dull edge of a butter knife across the de-kerneled cob to release any corn pulp and juices that didn't get cut off! This ensures maximum corniness for your corn fritters!
We also really love adding a little cheese to our corn fritters. It's not a traditional or essential ingredient to corn fritters, and you can leave it out completely without affecting the recipe. But I recommend trying these with cheese at least once!
The fritters are fried in just a small amount of oil until they crisp up and brown on one side, before flipping and cooking them on the other side. There is no need to cook the corn kernels ahead of time and we love the slight crunch and burst of corn juice in each and every bite!
What you'll need
- all-purpose flour
- cornmeal: white or yellow cornmeal both work great.
- sugar: just a tiny bit to amplify the sweet corn property of fresh summer corn.
- baking powder
- salt & pepper
- cayenne pepper: It's not a lot, but the tiny bit of kick is one of the things my husband noticed and commented on loving about these corn fritters.
- corn kernels: either fresh off the cob, frozen, or canned - you could even use leftover corn that you grilled from the day before if you have it.
- eggs
- milk
- monterey jack cheese: pepper jack or cheddar would also be good.
- green onion
- jalapeno: this one is optional, but if you remove all the seeds and membrane it doesn't really make these fritters spicy, it just adds awesome jalapeno flavor.
- vegetable oil: for frying
- sour cream: for serving
How to make corn fritters
- Combine the flour, cornmeal, baking powder, salt, pepper, and cayenne pepper in a large bowl.
- Add the corn kernels and toss to evenly distribute and coat in the flour mixture.
- Use the back blunt edge of a butter knife to rub the pulp out of the corn cobs into the mixture, if using fresh corn. Then add the cheese, green onions, and jalapeno, if using, before mixing enough to evenly distribute the ingredients again.
- In a separate bowl, whisk together the milk and eggs, then add to the corn mixture, stirring until everything is evenly moistened.
- Heat 2-3 tablespoons of oil in a large skillet over medium heat. Use a large scoop to drop ¼ cup of the corn fritter batter into the pan and flatten slightly with a spatula. I can usually fit 4 in my pan at a time.
- Cook for 2 to 3 minutes until golden brown, then flip and cook for another 2 to 3 minutes on the other side until done. Transfer to a plate and keep warm while repeating with the remaining fritter batter. You may need to add additional oil to the pan between batches.
- Serve with sour cream.
How do you cut corn off the cob?
I have a handy-dandy corn de-kerneler thing from OXO that I got years ago as a gift and thought I would never use. Except it turns out we use it all the time! It makes it super easy to scrape the corn kernels off of ears of corn whether they are cooked or raw.
If you don't have one of those, use a sharp knife and stand a corn cob on its end. Slice down and away from yourself to cut the kernels off the cob, then rotate the cob and repeat until all of the corn has been sliced off.
Don't forget my secret technique to take the blunt edge of a butter knife and rub the pulp out of the remaining kernels on the cob for extra corny flavor! It really makes these the BEST corn fritters ever!
Can I make corn fritters with canned or frozen corn?
Although fresh summer corn is our favorite, you can enjoy corn fritters year round using canned or frozen corn kernels. If using canned corn, I recommend draining and rinsing the kernels well to help remove some of that "canned" taste, then proceed with the recipe as directed.
If using frozen corn, let it thaw completely first, then drain the excess liquid off and pat the kernels dry before using in the recipe.
How to reheat leftover corn fritters?
I recommend reheating corn fritters by either frying them in a pan for a minute or two on each side, or by baking them in a 375 degree oven for 5-8 minutes until warm. You can also use a microwave to reheat the corn fritters, but the texture isn't as good.
Can you freeze corn fritters?
You can freeze corn fritters for up to 2 months. If you plan on doing this, I recommend freezing them in a single layer on parchment paper first, then transferring them to a freezer safe container or reusable silicon ziptight bag for longer term storage.
Thaw in the fridge overnight, then crisp up in a pan with 1-2 tablespoons of oil.
More side dish recipes like this
- Fried Yellow Squash
- Grilled Corn Salad
- Crispy Fried Onion Strings
- Oven Roasted Cauliflower
- Southern Collard Greens
- Roasted Green Beans
- Fried Green Plantains
- Hush Puppies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Corn Fritters
Ingredients
- ¾ cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 Tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- pinch of cayenne pepper
- 3 cups corn kernels fresh from 3-4 ears of corn, or frozen
- 2 eggs
- ¼ cup whole milk
- 1 cup freshly grated Monterey Jack cheese
- ¼ cup green onion chopped
- 1 jalapeno finely diced (optional)
- vegetable oil for frying
- sour cream for serving
Instructions
- Combine the flour, cornmeal, baking powder, salt, pepper, and cayenne pepper in a large bowl. Add the corn kernels, tossing to coat them with the flour mixture.
- Add the cheese, green onions, and jalapeno, if using, tossing to evenly distribute and coat in the flour mixture. Use the blunt edge of a butter knife to rub the pulp out of the corn cobs into the mixture, if using fresh corn.
- In a separate bowl, whisk together the milk and eggs, then add to the corn mixture, stirring just until everything is evenly moistened.
- Heat 2-3 tablespoons of oil in a large skillet over medium heat. Use a large scoop to drop ¼ cup of the corn fritter batter into the pan and flatten slightly with a spatula. I can usually fit 4 in my pan at a time.
- Cook for 2 to 3 minutes until golden brown, then flip and cook for another 2 to 3 minutes on the other side until done. Transfer to a plate and keep warm while repeating with the remaining fritter batter. You may need to add additional oil to the pan between batches.
- Serve with sour cream.
Notes
- We prefer using fresh corn, but frozen corn also works. Be sure to thaw it completely and pat dry. If using canned corn, rinse it well, then drain and pat dry.
Oh Hell yum! I just this morning made C. Fritters but this recipe appears to have more flavorful ingredients. THIS recipe is on my ASAP list!
A perfect summer side dish! We have an abundance of sweet corn in our garden, so I will definitely be making these!
Very good. Didn’t have corn meal, so substituted with flour. The corn off the cob and scraping off the juice added to the flavor. Makes @11 1/4C size pancakes. Nice with 1 jalapeño and sour cream.
Holy cow, I've never made corn fritters before and these are just phenomenal! They're so crispy and flavorful! Ok, I apologize for all the exclamation points but these corn fritters are worth it!!!
So glad you loved them! Corn fritters are the best!