Grilled Corn Fritters

Celebrate corn coming into season with easy & tasty corn fritters.

Grilled Corn Fritters

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 2 dozen


  • 4 ears corn, husked or 2 cups corn kernels
  • 1 tablespoon olive oil, divided
  • ? cup fine cornmeal
  • ½ cup All-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup green onions, sliced
  • 1/2 lime juiced
  • 1 cup queso fresco, crumbled, divided
  • ½ cup sour cream
  • 2 tablespoons cilantro, chopped


  1. Heat 1 teaspoon oil in a grill pan over medium heat. Cook corn until slightly charred, about 5-10 minutes. Remove from grill and cool. Cut the kernels from the cobs, set aside.
  2. In a large bowl, whisk cornmeal, flour, baking powder, chili powder, garlic powder, and salt.
  3. In a separate small bowl, whisk together egg and milk. Pour the egg and milk mixture into the dry ingredients, stir to combine.
  4. Stir in the green onions, 1 1/2 cups of corn kernels, 2 teaspoons lime juice, 1 tablespoon cilantro, and ¾ cup queso fresco.
  5. In a separate bowl, mix together the remaining corn kernals, ¼ cup queso fresco, and 1 teaspoon lime juice. Season with salt.
  6. To cook fritters, heat remaining olive oil in a skillet over medium heat.
  7. Scoop 1 tablespoon of batter into the pan, fitting 4-6 fritters per pan.
  8. Cook 3-4 minutes until golden brown, flipping to cook another 2-3 minutes. Remove from skillet. Repeat and continue until all batter has been cooked.
  9. To make the crema, in a small bowl, stir together the sour cream, lime juice and cilantro.
  10. Garnish fritters with corn and cheese topping, crema, green onions, and cilantro.