Easy to whip up Jalapeño Lime and Corn Fritters! They are the perfect end of summer fare.
These easy corn fritters are little bites of Summer. The sunshine bright corn, zesty jalapeño, and vibrant lime make for a breezy Summer dream team.
As far as a corn fritters recipe goes, this one comes together quickly with minimal ingredients. Plus, all those ingredients are wholesome real food.
Is it the middle of winter and you’re desperate for some summer action? These easy corn fritters can be made with canned corn as well as frozen corn so don’t despair!
Since both canned and frozen corn are canned/frozen with corn at its prime, you will get the same summery vibes as if you were using fresh corn.
How to get kernels of corn off of the cob?
To get the kernels off the corn, place the ear standing up in a bowl and slice a knife down the sides of the ear. The knife should cut down close to the centre of the corn so that the kernels come off in their entirety. The kernels will come off easily and stay contained in the bowl. I don’t know about you, but I don’t like chasing corn kernels around my kitchen so the bowl is key.
How to make this spicy dish less spicy? My mini side note is that I added the jalapeño in after I scooped out enough batter for four fritters. The minis loved this corn-filled recipe without the jalapeño and gobbled up multiple fritters each.
Some of our other favourite corn dishes include this Mexican Street Corn Potato Salad and this Grilled Corn and Avocado Salad.
Want to eat these corn fritters straight from the fridge the next day? You do you friend. They’ll still taste yummy.
This recipe was adapted from Bon Appetit where they call for the ingredients to be mixed in a food processor. You can do so if you like the corn ground up more. I like the chunks of corn being present.
* The photos and recipe were both updated in October 2017 and the post updated in June 2020.
Easy to whip up Jalapeño Lime and Corn Fritters! Served with a zesty Lime Sour Cream.
- 2 large eggs lightly beaten
- 1/4 cup all-purpose flour
- 2 tbsp finely grated parmesan
- 1/2 tsp salt
- 2 cups corn kernels about 2 ears of fresh corn
- 1 medium green onion, thinly sliced
- 1/2 medium jalapeño, seeds removed and finely chopped I used my garlic press to mince it
- 2 tbsp vegetable oil, such as canola or avocado
- 1/2 cup sour cream
- 1 medium lime, zest removed (divided) and juiced
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Add eggs, flour, parmesan, salt, corn, green onion, jalapeño, and half of the lime zest to a large bowl. Mix until combined.
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Heat oil in a large nonstick pan over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side. Season with salt.
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Combine sour cream, lime zest, and lime juice in a small bowl.
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Serve lime-sour cream alongside fritters.
Enjoy! xo
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