Description
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In a large bowl, combine corn, flour, egg, cheddar cheese, cream cheese, jalapeños, bacon (if using), smoked paprika, coriander, green onions, cilantro, lime zest, and lime juice. Mix until well combined.
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Heat oil in a skillet over medium heat.
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Scoop about ¼ cup of the batter and shape into small fritters or patties.
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Fry in batches, flattening slightly, until golden brown and crispy—about 3–4 minutes per side.
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Transfer to a paper towel-lined plate to drain excess oil.
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Serve warm with your favorite dipping sauce (try ranch, chipotle mayo, or jalapeño popper dressing!).
Ingredients
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2 cups fresh corn kernels (~4 ears)
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½ cup flour (or corn flour, or rice flour for gluten-free)
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1 large egg
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½ cup cheddar cheese, grated
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¼ cup cream cheese, softened
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2 or more jalapeño peppers, diced (adjust to heat preference)
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2 slices bacon, cooked and crumbled (optional)
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1 tsp smoked paprika
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1 tsp ground coriander (preferably toasted)
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2 green onions, sliced
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1 handful fresh cilantro, chopped
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1 lime, zest and juice
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2 tbsp oil (for frying)
Instructions
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In a large bowl, combine corn, flour, egg, cheddar cheese, cream cheese, jalapeños, bacon (if using), smoked paprika, coriander, green onions, cilantro, lime zest, and lime juice. Mix until well combined.
-
Heat oil in a skillet over medium heat.
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Scoop about ¼ cup of the batter and shape into small fritters or patties.
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Fry in batches, flattening slightly, until golden brown and crispy—about 3–4 minutes per side.
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Transfer to a paper towel-lined plate to drain excess oil.
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Serve warm with your favorite dipping sauce (try ranch, chipotle mayo, or jalapeño popper dressing!).
Notes
Make it vegetarian by skipping the bacon.
These fritters freeze well—reheat in the oven or air fryer.
For extra heat, keep the jalapeño seeds in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American