Crispy Corn Fritters w/ Spiced Crema

Crispy on the outside, tender and packed with sweet corn on the inside, these easy Corn Fritters are loaded with jalapeño, cotija, fresh cilantro, green onion, and lime. A little chili powder and smoked paprika give them a savory, slightly smoky kick, while the simple spiced crema is perfect for serving alongside.

They're one of my favorite ways to take advantage of fresh summer corn and make a great appetizer, side dish, or snack. And while fresh corn is my first choice when it's in season, canned corn works too, making these easy to throw together year-round. Let’s get cookin’!

INGREDIENTS

CORN FRITTERS

3 cups fresh corn kernels, cut from about 4–5 ears of corn or 2 (15-ounce) cans corn, drained very well
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
2 large eggs
½ cup whole milk
1 tablespoon minced garlic
⅓ cup thinly sliced green onions
1-2 jalapeños, finely diced
½ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
Zest of 1 lime
Avocado or olive oil, for frying

SPICED CREMA

½ cup mayonnaise
½ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon kosher salt
*Add more spices if you like more heat!

FOR SERVING

Additional crumbled cotija cheese
Fresh cilantro
Thinly sliced jalapeño
Lime wedges

Instructions

1. Prep the corn
   If using fresh corn, carefully slice the kernels from the cobs until you have about 3 cups. If using canned corn, drain it very well and pat dry with paper towels to remove as much excess moisture as possible.

2. Make the batter
   In a large bowl, whisk together the flour, baking powder, kosher salt, black pepper, chili powder, and smoked paprika. Add the eggs and whole milk and stir until a thick batter forms.

3. Add the corn and mix-ins
   Fold in the corn, garlic, green onions, jalapeño, cotija, cilantro, and lime zest. Mix just until everything is evenly distributed.

4. Heat the oil
   Add enough oil to lightly coat the bottom of a large skillet. Heat over medium to medium-high heat until the oil is hot and shimmering.

5. Fry the fritters
   Working in batches, scoop about ¼ cup of batter per fritter into the hot skillet. Gently flatten each mound with the back of a spoon or measuring cup.

   Cook for 2–3 minutes per side, or until deeply golden brown and crispy. Avoid overcrowding the skillet so the fritters fry rather than steam.

   Transfer the cooked fritters to a paper towel-lined plate or wire rack. Repeat with the remaining batter, adding additional oil to the skillet as needed.

6. Make the spiced crema
   While the fritters are cooking, stir together the mayonnaise, chili powder, smoked paprika, and kosher salt until smooth.

7. Serve and enjoy!
   Serve the fritters warm with the spiced crema. Finish with additional cotija, fresh cilantro, thinly sliced jalapeño, and a squeeze of fresh lime.

Jo’s Tips

Fresh corn is my first choice. When corn is in season, cutting it straight from the cob gives these fritters the best sweet corn flavor and texture. Canned corn absolutely works in a pinch—just make sure it's very well drained and dried.

Adjust the jalapeño to your heat preference. Use 1 jalapeño for a milder fritter or 2 if you want more of a kick. Removing the seeds and membranes will also tame the heat.

Make sure your oil is hot. If the oil isn't hot enough when you add the batter, the fritters can absorb too much oil rather than developing that crispy, golden exterior.

Don't overcrowd the skillet. Cook the fritters in batches and leave some room between them. This helps maintain the oil temperature and gives you crispier edges.

Keep the fritters relatively small. About ¼ cup of batter per fritter makes them easier to flip and helps the centers cook through before the outsides get too dark.

Serve them right away. Like most fried foods, corn fritters are at their crispiest straight out of the skillet. If you're making a larger batch, keep the finished fritters warm on a wire rack set over a baking sheet in a low oven until you're ready to serve.

STORAGE & REHEATING

Store leftover corn fritters in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat them in a 375°F oven or air fryer until warmed through and crispy again. Avoid the microwave if possible, as it will soften the crispy exterior.

The spiced crema can be made ahead and stored separately in an airtight container in the refrigerator for up to 3 days.

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