Lightly fried corn fritters are so easy to make!

These tasty corn fritters have lots of fresh corn kernels mixed with a little cheese and a jalapeno kick. They’re lightly fried until golden and crisp and served warm.

Quick, easy, and hard to resist.

a stack of corn fritters on a plate

A Great Side or Appetizer

  • Corn fritters make a savory appetizer or side dish.
  • They’re cheesy, crispy, and a lot delicoius!
  • Serve at breakfast or brunch, or dip them into sour cream, salsa, guacamole, or cheese sauce for a delicious snack!
  • Make them in batches and enjoy them all week long!
  • Switch out dinner rolls or bread and make tasty corn fritters to go with your favorite meals!

Ingredients for Corn Fritters

Corn – Fresh, frozen, or canned corn kernels are great in this recipe. Bulk up corn fritters by adding some shredded potatoes or finely chopped zucchini. Use up leftover corn on the cob or grilled corn.

Batter – Corn fritter batter is a smile mixture. Flour, cornmeal, and a few seasonings are mixed with egg and milk.

Cheese – Monterey Jack has a tart flavor that accents the sweet corn. Mexican blend and sharp cheddar can be used as well.

Optional Add-Ins

  • Use up leftover sausage, cooked chicken, or bacon bits.
  • Add extra green onions (or some red onions).
  • Try fresh herbs like parsley or cilantro.
  • Season with additional garlic powder, a bit of cayenne pepper, or a dash of lime juice.
steps for making corn fritters in a bowl

How to Make Corn Fritters

  1. Combine all ingredients except milk and oil. Stir in the milk a bit at a time until the mixture holds its shape. PRO TIP: Add extra flour if the mix isn’t sticking together.
  2. Scoop the corn mixture into hot vegetable oil (or canola oil) in a skillet and gently flatten with the back of a spatula. Fry over medium-high heat until golden on each side.
  3. Drain on clean paper towels. Serve with sour cream (or even maple syrup) if desired.
Corn Fritters in a frying pan with jalapenos


Keep leftover corn cakes in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. Reheat them in the microwave, a toaster oven, or air fryer.

Other delicious corn recipes are scalloped corn, Mexican corn salad, Frito corn salad, air fryer corn on the cob, and ham and corn chowder.

More Corn Favorites

Did you make these corn fritters? Be sure to leave a rating and a comment below!

a stack of corn fritters on a plate
5 from 48 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Corn Fritters

These easy homemade corn fritters are a hit for breakfast or as an appetizer. Whether made with leftover corn, creamed corn or frozen corn they are a hit every time!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4


  • cup all-purpose flour
  • ¼ cup cornmeal
  • 1 egg
  • 1 green onion chopped
  • 1 tablespoon jalapeno minced
  • teaspoon smoked paprika
  • salt & pepper to taste
  • 2 cups corn fresh, frozen or leftover corn on the cob
  • ½ cup Monterey jack cheese
  • ¼ cup milk or more if needed
  • 2 tablespoons oil


  • Combine flour, cornmeal, egg, onion, and smoked paprika in a bowl. Add salt to taste. Stir in corn and cheese.
  • Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape. You may not need all of the milk.
  • Heat oil over medium heat in a large skillet. Spoon 2-3 tablespoons of the corn mixture onto the hot oil and gently flatten with a spatula.
  • Cook for 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
  • Top with sour cream for serving.


Use fresh, frozen (thawed), or canned (drained) corn.
Any cheese can be used in this recipe.
For less heat, skip the jalapenos and add 2 tablespoons mild green chiles or finely diced bell pepper.
5 from 48 votes

Nutrition Information

Calories: 277 | Carbohydrates: 30g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 110mg | Potassium: 297mg | Fiber: 3g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 9.9mg | Calcium: 130mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Side Dish
Cuisine American

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Corn Fritters Stacked with Sour Cream
stack of cron fritters with text
corn fritters with sour cream with text
Corn Fritters stacked on a Plate and being Prepared in a Bowl


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Great recipe. The corn I had was old and starchy and even a bit dehydrated, but it still came out well. I’d recommend beating egg before adding it to flour mix, but it still turned out well.5 stars

  2. Note to self: Next time remember the jalapeno (sigh). Also, being lazy and using the pre-shredded Italian blend cheese….not a good idea. It’s too bland for my taste. READ what Holly recommended! Even with my sorry intervention, it’s a very tasty treat! I recommend it!5 stars

  3. I made these with 3 leftover ears of corn. Froze them for later use. Popped in toaster oven to heat and made a honey, hot sauce and vinegar dip. Delicious. Will make again as I always used to throw extra cooked ears of corn away !

  4. So Delicious, So flavorful, So Easy, So filling and I made these with Gluten free flour! My husband who is not Gluten free loved them! Your Recipes are fantastic!5 stars

  5. Made these as in the recipe, but half the batch because that’s how much frozen corn I had. Delicious! Thank you again.5 stars

  6. I made a few with the original recipe as is. They were good, but still lacking just a pinch of something. So I tossed in some grill mates smokehouse maple seasoning and it made these disappear faster than they could cool off! So good and the new staple for our BBQs.5 stars

  7. these wd pere so good. i would pay 10 dollars for three of them in a restaurant! i like it spicy, so used pepper jack cheese and added some red pepper flakes and cajun salt to the mix, but otherwise made them as written. i wanted to make the atk/cook’s country recipe, but could not since my house is getting repaired and i do not have an immersion blender or other equip with me at the hotel kitchenette. i am so glad i tried your recipe instead. doubt the other fussy recipe could be any better. i did top some with their mexican street corn sauce since i made some the night before for corn on the cob and also approximated you sauce to try it out, but had to use sriracha and a little cayenne for the chipotle.. honestly, they were good plain, with just sour cream or the other sauces i made and also really good with a squeeze of fresh lime. it is just the start of corn season, so i am looking forward to making this lots more and hopefully, in my restored kitchen before it is all over.5 stars

    1. Apologies for the confusion. We found that we had the best results with all-purpose flour (without baking soda).

  8. I didn’t add the jalapeno and had to sub xsharp cheddar for the monterrey jack but gosh these were delicious! My husband couldn’t stop eating them. Thank you for sharing. I’m pinning this one as my tried true and keep recipe for fritters!5 stars

  9. Holly, these are fantastic!! They’re so quick & easy too :)
    I’ve been making a good many of your other recipes & decided it was time to tell you how much we enjoy them. Thx a lot & keep em coming!