Level up your grilling with these spicy, cheesy corn fritters
Corn fritters might just be the ideal BBQ side. Sweet, salty, and spicy, they perfectly complement rich smoked meats or can be served alone as an appetizer or even a canape. They’re also easy to make and are cooked in a skillet right on top of the grill to save you going back and forth to the kitchen.
These grilled corn fritters have a Mexican-inspired blend of flavors and are made from charred grilled corn, pickled jalapenos, salty feta cheese, and fresh cilantro. They’re then served alongside a lime crema to add a creamy finishing touch. Not only are they tasty, but these fritters are egg-free so they’re great if you’re working around allergies.
Making the most of delicious sweet corn, this recipe is a great summer staple to have at hand. Here’s how to make grilled corn fritters from scratch!
History of the Corn Fritter
Corn fritters are known for being a Southern staple, beloved below the Mason-Dixon line. And whilst the crisp snack has a rich history in this part of the country, its origins reach back to the indigenous people of Pre-Columbian Americas who made a version of corncakes as part of their staple diet. It’s unclear when the fritter was first cooked in oil but it’s thought to have started in the South thanks to this area’s abundance of corn. European influence likely led to the use of batter and frying, and so the fritters we know and love today came to be.
Quick Tips
- Stop fritters from becoming soggy: Immediately remove them from the skillet to a paper towel-lined plate to absorb any excess moisture. You can then move them to a baking rack to allow airflow around them and stop the fritters from becoming soggy from condensation.
- Want more spice? Replace pickled jalapenos with fresh chilis for a bigger hit of spice (bird’s eye chili or habanero if you’re feeling especially brave) or add cayenne pepper to the batter mix.
- Don’t overcrowd the skillet: Be sure to keep a little room between the fritters when cooking. This will stop them from sticking together, prevent the pan temperature from dropping too much, and allow them to become nice and crisp.
Grilled Corn Fritters
Level up your grilling with these spicy, cheesy corn fritters. This easy BBQ side dish boasts charred corn, pickled jalapenos, and a topping of creamy lime crema.
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Servings: 6
Corn Fritters
- 2 ears of corn husked
- 1 tbsp pickled jalapeno slices finely diced
- 2 tbsp crumbled feta
- 2 tbsp fresh cilantro finely chopped
- ⅓ cup yellow cornmeal
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ⅓ cup milk
- kosher salt to taste
- black pepper to taste
- vegetable oil for frying
Lime Crema
- 1 cup sour cream
- 1 lime juice of
- 1 clove fresh garlic minced
- ¼ tsp salt
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Preheat grill to high 450°F (230°C)
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Place the corn on the grill grates and cook, rotating often, for 10 minutes until the corn is tender and the outside has a nice char.
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Remove from the grill and set aside to cool. Reduce grill to medium-high 375-400°F (190-205°C)
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Whilst the corn’s cooling, make the batter and lime crema. Add the cornmeal, flour, and baking powder to a large bowl and whisk to combine. Slowly pour in the milk whilst continuing to mix until a thick batter forms.
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For the lime crema, add all the ingredients to a bowl and stir thoroughly to combine
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Once the corn has cooled, stand it vertically on a chopping board and use a sharp knife to cut the kernels away from the cob
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Add the corn, jalapenos, feta, and cilantro to the batter and use a wooden spoon to stir until everything is coated and combined. Season to taste with salt and pepper.
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Place a cast iron skillet on the grill grates and add enough oil to cover the bottom of the pan
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When the oil’s hot, use a ⅓ measuring cup to scoop portions of batter and add to the pan, pressing down gently with a spatula to form a patty shape
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Fry the patties for 4-5 minutes per side until golden brown all over. Remove from the pan to a paper towel-lined plate to absorb any excess oil
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