The juicy crunch of these Cheesy Corn Fritters is just yum! Teamed with sharp cheese, they are an awesome snack or delicious breakfast topped with a poached egg!
Why this recipe is amazing
Flavour & texture: Fresh juicy corn enrobed in a cheesy pan fried batter with crisp edges and wonderful zesty crema dipping sauce.
Difficulty & Time: 1/5. Simply mix, fry and serve!
Versatility: For a more complete breakfast, try adding some 1-2 poached eggs per person, prosciutto and even guacamole.
What ingredients are needed for the Cheesy Corn Fritters
Corn kernels: Fresh corn is best but frozen or canned corn do work however they may had extra liquid. Fresh corn will just have the added pop of juicy flavour.
Large eggs: Large eggs are always recommended when baking so that they give consistent results every time and you avoid having an ‘eggy’ taste. Use eggs in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry standard and most international bakers’ recipes use this size. In a pinch and have larger eggs? Crack egg into a bowl, whisk then measure out 50 ml / 48-50 grams. Ta-dah!
Plain flour: Nothing fancy here, just your good ole all purpose/plain flour. This recipe is old school but that being said if you want, you can swap out for a gluten free blend! Be aware that different flour blends may create different results therefor you may need to tweak.
Baking powder: The classic leavener you’ll need when it comes to most cakes, cupcakes and muffins. The ratio of flour to baking powder is lower to give you just enough aeration but leaving with you a slightly denser cake.
Tasty cheddar cheese: A nice smooth and creamy texture cheese with a slight sharpness is recommended. Cheddar is just the start though, go forth and try numerous other types of cheese .
(optional) Red onion: a purplish-red skin and white flesh. The flavour is mildly spicy and sweeter rather other varieties. I love red onion and use it a lot. The higher sugar content lends to a sweeter flavour that works well in a multitude of dishes.
What ingredients are needed for the Lime Crema
Sour cream: It adds a wonderful tangy yet creamy flavour as the base of this dip. Full fat or light both work. It can be substituted for Greek yogurt but sour cream if preferred.
Lime juice: It adds vibrancy and freshness to your mouth in each bite. You can sub for lemon if needed too.
Black pepper: Less spicy than white pepper and has a more complex flavour. Black pepper is white pepper which retains its outer layer.
Cumin A rich, warming spice that is a ground to make a powder. It has an earthy, nutty flavour. Cumin is in my top 5 favourite spices, you’ll see me use it a lot. Cumin powder is a ground variety of cumin. It is easily purchased at a grocery store or you can grind your own whole spices with a blender.
Salt: A huge part of cooking and all food needs SALT! It enhances the flavour of all ingredients in the recipe.
How to make Cheesy Corn Fritters with Lime Crema
- Make the Fritters
- Into the large bowl add all ingredients except oil. Mix well until combined. the mixture should be thick enough to spoon onto surface and not spread too much. You can always add a tsp of flour if necessary.
- Heat large frying pan over medium heat with a little oil. Place large spoonfuls of the mixture around the pan, ensure they don’t touch. Cook until golden on underside and solidified on top. Use spatula to flip over and cook other side. Remove & place on a paper towel then continue with rest of mixture.
- Make Crema
- Into a small bowl combine sour cream, lime juice pepper, cumin and salt. Stir to combine. Tweak to your desired preference.
- Serve fritters warm or cold alongside the crema to dip. Refrigerate in an airtight container for 2-3 days.
Setting you up for success – Tips, Tricks & FAQs
- How to prevent fritters from being uncooked inside: Ensure they aren’t too thick and cook on a lower heat to ensure interior is cooked through.
- Can you freeze Cheesy Corn Fritters with Lime Crema?: Yes, the texture may change slightly but you should be able to freeze these fritters! Simply tightly wrap or place in a ziplock bag and freeze for up to 3 months. Defrost at room temp or microwave for 30-60seconds. Pan fry on medium heat with a little oil to add a little crispy texture if desired.
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Cheesy Corn Fritters with Lime Crema
Equipment
- 1 large bowl
- large frying pan
Ingredients
Fritters
- 2 cups corn kernels fresh is recommended but canned corn works.
- 4 large eggs
- salt & pepper to taste
- ½ cup plain flour
- 1 tsp baking powder
- ½ cup cheddar cheese grated
- ½ cup (optional) red onion diced
- 3-4 tbsp olive/rice bran/canola oil
Lime Crema
- ¾ cup sour cream
- 2-3 tbsp lime juice
- 1 tsp ground black pepper
- ½ tsp ground cumin optional
- ½ tsp salt
Instructions
- Into the large bowl add all ingredients except oil. Mix well until combined. the mixture should be thick enough to spoon onto surface and not spread too much. You can always add a tsp of flour if necessary.
- Heat large frying pan over medium heat with a little oil. Place large spoonfuls of the mixture around the pan, ensure they don't touch. Cook until golden on underside and solidified on top. Use spatula to flip over and cook other side. Remove & place on a paper towel then continue with rest of mixture.
Make crema
- Into a small bowl combine sour cream, lime juice pepper, cumin and salt. Stir to combine. Tweak to your desired preference.
- Serve fritters warm or cold alongside the crema to dip. Refrigerate in a container for 2-3 days.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @missmollymakes on Instagram and hashtag it #missmollymakes.
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Very good! I used well-drained frozen corn and they were tasty, but I want to make these again when corn is in season here.
Great work with frozen corn. Thanks for sharing in discord and taking the time to comment 🙂
I made this today for my family and it was a huge hit! We had frozen some local farm stand corn this summer and I defrosted it to use in this recipe. I made the recipe as is and everything about it was so tasty and my family have asked for it again already.
Next time, I think we might try some Elote spice in the crema to make it a bit more like a Mexican street corn dish.
Thankyou Sabrina for making the recipe! We are so happy that your family and yourself enjoyed it!