Name: Delicious Cheesy Corn Fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or thawed frozen); 1 tbsp olive oil; 1/4 cup mayonnaise; 1/4 cup Greek yogurt or Mexican crema; 1/2 cup cotija cheese, crumbled (or feta); 1/4 cup red onion, finely chopped; 1 jalapeño, seeded and finely diced (optional); 1 clove garlic, minced; Juice of 2 limes; 1/4 cup fresh cilantro, chopped; 1 tsp chili powder (plus extra for garnish); 1/2 tsp ground cumin; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how these cheesy corn fritters are both crispy and tender, packed with sweet corn, sharp cheddar, and a pop of fresh herbs. They’re easy to whip up, super versatile, and always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika (smoked or sweet)
1 cup fresh or frozen corn kernels, thawed
½ cup grated cheddar cheese
2 green onions (scallions), finely chopped
2 tablespoons fresh parsley or cilantro, chopped
1 large egg, beaten
½ cup milk (dairy or plant-based)
2 tablespoons butter, melted (plus extra for frying)

directions

I start by whisking together the flour, baking powder, salt, pepper, and paprika in a large bowl. Then I stir in the corn, cheddar, green onions, and parsley until everything is evenly mixed.

In another bowl, I whisk the egg, milk, and melted butter until smooth. I pour the wet ingredients into the dry and gently stir just until combined, being careful not to overmix.

To cook, I heat a bit of butter in a nonstick skillet over medium heat. I drop heaping tablespoonfuls of batter into the skillet, flatten them slightly, and cook for 2–3 minutes per side until golden and crisp.

I transfer the cooked fritters to a paper-towel-lined plate to drain and keep them warm while I cook the rest.

These are best served hot, and I like topping them with a dollop of sour cream, a bit of salsa, or a bright squeeze of lime.

Servings and timing

This recipe makes about 12 fritters. It takes 10 minutes to prep, 15 minutes to cook, for a total of 25 minutes. Each serving has approximately 180 kcal.

Variations

I sometimes add a pinch of cayenne or chopped jalapeño for heat. For a more filling version, I stir in crumbled cooked bacon or swap cheddar for pepper jack.

storage/reheating

I store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven or toaster oven for about 8 minutes to keep them crisp.

FAQs

Can I make these gluten-free?

Yes, I use a gluten-free all-purpose flour blend to make them gluten-free.

Can I use canned corn?

Absolutely, I just make sure to drain and pat it dry well before using.

Can I bake these instead of frying?

Yes, I bake them at 400°F for about 15–18 minutes, flipping halfway through.

What dips go well with these?

I like sour cream, Greek yogurt with herbs, spicy aioli, or even guacamole.

Can I freeze the fritters?

Yes, I freeze them on a tray first, then store in a bag. I reheat straight from frozen in the oven.

Conclusion

These cheesy corn fritters are one of my favorite quick snacks or sides. They’re crisp, flavorful, and super customizable. Whether for brunch, a picnic, or a light dinner, they always hit the spot.