Sweet corn, Monterey Jack cheese, jalapeño, and lime come together in these golden pan-fried fritters. Serve them warm as an appetizer, side dish, or quick snack.
Ingredients
- 3 cups sweet corn, drained (about 2 cans)
- ¼ cup chopped cilantro
- ¼ cup chopped green onion
- 1 jalapeño, seeded and finely diced
- 1 tablespoon fresh lime juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt, plus more to serve
- ¼ teaspoon ground black pepper
- ¼ teaspoon chili powder
- 2 large eggs, lightly beaten
- ¼ cup whole milk
- 2 cups shredded Monterey Jack cheese
- 4 tablespoons olive oil, for frying
How to Make Corn Fritters
Mix the batter
In a large bowl, stir together the corn, cilantro, green onion, jalapeño, and lime juice. In a separate bowl, whisk the flour, baking powder, salt, pepper, and chili powder.
Add the dry ingredients to the corn mixture and stir gently. Fold in the eggs, milk, and cheese until combined. Avoid overmixing.
Fry until golden
Heat the olive oil in a skillet over medium-high heat. Drop spoonfuls of batter into the pan, leaving space between them, and gently flatten each one with a spatula. Cook for 3 to 5 minutes per side, until golden brown and cooked through. Fry in batches if needed.
Transfer the fritters to a paper towel-lined plate. Add a little salt and a squeeze of lime while they’re warm, then serve.
A Tip for Better Fritters
Drain the corn well before mixing the batter. Extra liquid can make the fritters harder to brown and hold together.
