Texmex Style Corn Fritters

Texmex Style Corn Fritters

While I was at the farmers market on the weekend I noticed that a few less farmers had corn and there were still a few things that I wanted to do with corn so I picked some up right away. The other week I made some Thai style corn fritters that I really enjoyed and while I was eating them I figured that a Mexican flavoured version would also be amazing. The idea for the recipe was pretty simple with the main flavours coming from some smoky chipotle chili powder along with some freshly toasted and ground cumin. From there I needed to add something green and green onions and cilantro were the perfect fit. Mexican dishes very often contain cheese and at first I was thinking that I would just sprinkle some cheese on top when I served the fritters but then I thought: Why not add the cheese directly to the fritters and let it melt and get all gooey and good while the fritters cook? I then finished the fritters off with hit of lime juice to brighten things up. The Mexican inspired corn fritters were just as good as I imagined and I really like the way that the cheddar cheese melted and fried as the fritters cooked, just like that cheese that spills out the side of a grilled cheese sandwich and browns and gets all mmm mmm good! I served the corn fritters with some salsa and a dab of sour cream.

Texmex Style Corn Fritters

(makes 2 servings)
Printable Recipe

2 cups corn
1/4 cup cornmeal
1/4 cup flour
1 egg
1/2 cup cheddar cheese (grated)
1/2 tablespoon chipotle chili powder
1/2 teaspoon cumin (toasted and ground)
1 green onion (chopped)
1 handful cilantro (chopped)
1 tablespoon lime juice
2 tablespoons oil
1/4 cup salsa

1. Mix the corn, cornmeal, flour, egg, cheddar cheese, chipotle chili powder, cumin, green onion, cilantro and lime juice in a bowl.
2. Heat the oil in a pan.
3. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 2-4 minutes per side.
4. Serve with salsa.

Similar Recipes:
Thai Style Corn Fritters with Sweet Chilli Sauce
Corn and Zucchini Quesadillas
Mexican Corn on the Cob (Elote)
Smokey Chipotle Corn Chowder
Jalapeno Popper Corn Fritters
Apple, Cheddar and Bacon Fritters in Caramel Sauce


Amy said...

I love your recipes, Kevin! I have to tell you...I have over 100 in my google reader and I still really missed your posts while you were on vacation! I kept wondering why Closet Cooking didn't come to the top with unread items! I am so glad that you are back!

GrammarDiva said...

That looks fabulous. I'm hitting up my farmer's market here in Tennessee this Friday, so I think I'll pick up some corn and try this. Thanks for sharing. Your posts always leave my stomach growling - in a good way!

gfe--gluten free easily said...

Very nice! Easily made gluten free, too. :-)


Chef Fresco said...

Wow Kevin, over 4000 followers! Impressive! These fritters look tasty!

Satya said...

corn fritters look so yummy ... corn is one of my fav.....never tried this before ...


Suzanne said...

yum this looks good. I love the photo and all the colors!

Julie said...

Wow, these look just wonderful!

Rosa's Yummy Yums said...

Very scrumptious! A fabulous recipe.



Joanne said...

I love that you stuffed these bad boys with cheese! Tex Mex flavors are one of my go-to comfort foods...I so need to try these before corn disappears off my radar!

Jan said...

These fritters look yummy!

Lauren said...

I'm going to pick up some late-summer corn and make these next week! They look great, Kevin.

The Urban Baker said...

These look delish. I am going to try these out on my kids.

Paula said...

I really like the idea with the cheese inside!

Maven said...

I am making these! They look amazing.

ALIMENTA said...

MMMMmmmm..Very Good!!!!

Kim said...

I have fresh corn :))

Alisa said...

Any suggestions for subbing the egg Kevin (husband can't eat eggs)? I find things like fritters tricky without eggs, but they sound so darn good!

Gracie said...

Have you ever attempted to reheat fritters? What would be the best way to do so?


We Are Not Martha said...

I've been dying to make corn fritters all summer long! And I just love that this is one giant one. It looks absolutely amazing!


Mindy said...

These sound awesome. I'm always so impressed when I come back to your blog, you create such great recipes.

ThatJewCanCook said...

This sounds great, and the photography is spectacular...


Emerald Islands Polish Pottery said...

This one looks incredible! I might have to hit the farmers market this weekend to pick up some fresh corn.

Kelsey said...

Mexican or Thai.. too many decisions now ;) lol both look very good. It's a very photogenic thing

tehstotehara said...

WOW. These look SO good! I don't comment that regularly but like most of these people I check in daily to see what delicious new dish you're posting and I missed you while you were on vacation!

You know what that means, right?

No more vacations for you! Haha. :)

Kevin said...

Gracie: I normally finish the fritters on the first day. :) I recently had some leftovers and tried microwaving them and they did not come out crispy. I was thinking about baking the or broiling them next time.

Kevin said...

Alisa: I have not tried this recipe without eggs. I would try adding a bit more flour and liquid (milk or maybe a salsa) until the batter starts to hold together.

OTA Mom said...

Our garden generously provided us with lots of corn this year, kids love corn, chilly/rainy outside and time for a little chili spice... must make this recipe this weekend!

eatme_delicious said...

Great idea as always Kevin!

Natalie said...

Love your blog, always has great ideas & some wacky ones too.

These corn fritters look ever so crunchy. Would a natural yoghurt & garlic dipping sauce work instead of sourcream?

Kevin said...

Natalie: A yogurt and garlic dipping sauce also sounds good!

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