Cheesy 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.

Cheesy Corn Fritters

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 Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Calories 159 kcal


  • large skillet


  • 3 cups corn kernels fresh is best. Can use frozen or canned also
  • 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