Name: Cheesy Corn Fritters Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups fresh corn kernels (or frozen, thawed); 1 cup shredded sharp cheddar or mozzarella cheese; 1 cup all-purpose flour; 1 teaspoon baking powder; 2 large eggs; 1/4 cup finely chopped green onions

Jump to Recipe

If you’re on the hunt for a snack that’s delightfully crisp on the outside, irresistibly cheesy within, and packed with sweet pops of corn, look no further than Cheesy Corn Fritters. These golden beauties are incredibly easy to whip up, using just a handful of staple ingredients, and they always disappear fast at any gathering or family meal. With the magical duo of melty cheese and juicy corn in every bite, this recipe is about to become your new favorite way to celebrate the flavors of summer—or any time you need a touch of sunshine on your plate!

Cheesy Corn Fritters Recipe - Recipe Image

Ingredients You’ll Need

Here’s the beauty of Cheesy Corn Fritters: each ingredient is simple yet essential, playing a starring role in crafting that perfect fritter flavor, texture, and stunning color. Gather these kitchen staples and get ready to create some crave-worthy bites!

Fresh Corn: Sweet, juicy kernels add bursts of flavor and a satisfying crunch with every forkful.
Shredded Sharp Cheddar or Mozzarella Cheese: Melts beautifully and brings creaminess plus gooey, cheesy strands in every fritter.
All-Purpose Flour: Binds everything together, ensuring each fritter holds its shape while crisping up nicely in the pan.
Baking Powder: Helps the fritters puff up slightly, giving them a light, tender bite.
Eggs: Acts as the glue, holding the mixture together and giving the fritters their structure.
Green Onions: Add a savory pop of flavor and a bit of color, making each fritter more vibrant and flavorful.

How to Make Cheesy Corn Fritters

Step 1: Prep the Ingredients

Start by gathering all your supplies, and if you’re using fresh corn, cut those juicy kernels straight from the cob. If you have frozen corn, thaw and drain it so the extra moisture doesn’t weigh down the batter. Finely chop your green onions and shred your cheese—these little steps mean your fritter batter comes together in a flash!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour and baking powder. This simple step ensures an even rise, so every Cheesy Corn Fritter turns out light and fluffy inside. Mixing the dry ingredients ahead prevents any uneven patches of baking powder later—trust me, it’s worth the minute!

Step 3: Combine the Wet Ingredients

Crack your eggs into a separate bowl and whisk them well. Stir in the corn, shredded cheese, and green onions. This is the heart of the Cheesy Corn Fritters—make sure everything is well mixed so you get plenty of corn and cheese in each bite.

Step 4: Bring Everything Together

Now, pour the wet mixture into your dry ingredients. With a gentle hand, mix until just combined—overmixing can make fritters tough rather than tender. Aim for a thick, slightly lumpy batter with visible pockets of corn and cheese.

Step 5: Fry the Fritters

Heat a splash of oil in a skillet over medium heat. Once shimmering, drop generous spoonfuls of batter into the pan, leaving a bit of space so they don’t touch. Fry until the bottoms are golden and the edges look set, about three minutes. Flip and cook the other side for another three minutes until your Cheesy Corn Fritters are crisp and beautifully browned. Let them drain briefly on paper towels before serving.

How to Serve Cheesy Corn Fritters

Garnishes

These fritters are a treat on their own, but a finishing touch goes a long way. Try a sprinkle of fresh chopped herbs like cilantro or parsley, a generous grating of extra cheese, or a dash of smoked paprika. For a tangy twist, add a dollop of sour cream or a swirl of spicy mayo right over the top.

Side Dishes

Cheesy Corn Fritters shine alongside so many favorites. Imagine pairing them with a simple green salad, a bowl of tomato soup, or even some crisp bacon and eggs for a brunch spread. Their versatility means they can play sidekick or take center stage without fuss.

Creative Ways to Present

If you’re looking to impress, stack your fritters high and scatter with extra green onions. Try cutting them in halves or quarters as an appetizer platter, served with dipping sauces like avocado crema or sweet chili sauce. Turn them into sliders with a thin slice of tomato and a fresh leaf of lettuce between each fritter—party-ready in an instant!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cheesy Corn Fritters (which, let’s be honest, rarely happens), let them cool completely before transferring them to an airtight container. Pop them in the fridge and they’ll stay fresh for up to three days, ready for a quick snack or a side with tomorrow’s lunch.

Freezing

Want to keep a stash on hand for future cravings? Place cooled fritters in a single layer on a baking sheet to freeze until solid, then transfer to a freezer bag. They’ll keep beautifully for up to two months and are just as satisfying after a quick reheat!

Reheating

For the crispiest texture, reheat Cheesy Corn Fritters in a hot skillet for a few minutes on each side. Alternatively, use your oven or toaster oven at 350°F to restore their crunch. The microwave works in a pinch but may soften the edges. Either way, you’ll revive that melty, cheesy goodness in no time.

FAQs

Can I use canned corn for Cheesy Corn Fritters?

Absolutely! Just be sure to drain canned corn thoroughly and even pat it dry with a paper towel to avoid extra moisture in your batter. The result will still be deliciously sweet and perfect for fritters.

What’s the best cheese to use?

Sharp cheddar brings a punch of flavor, while mozzarella gives you those irresistible cheesy pulls. Feel free to experiment—pepper jack adds spice, or you can try a blend for the ultimate Cheesy Corn Fritters experience.

How do I keep my fritters from falling apart?

Make sure your batter isn’t too runny; it should be thick and spoonable. Also, resist flipping them too soon in the pan—wait until the edges are golden and set before turning for best results.

Can I make Cheesy Corn Fritters gluten-free?

Yes! Simply swap all-purpose flour for your favorite gluten-free blend. Most store-bought mixes work well, just keep an eye on the batter’s texture and add a splash of milk if it seems too thick.

Is there a way to bake instead of fry?

Definitely—just scoop your batter onto a parchment-lined baking sheet, flatten slightly, and bake at 400°F for 12-15 minutes or until golden. They won’t be quite as crispy as pan-fried, but you’ll still enjoy all the classic flavors.

Final Thoughts

I hope you’ll give these Cheesy Corn Fritters a try the next time you’re craving something golden, crunchy, and comforting. They’re warm, cheesy, and bursting with flavor—and just waiting to become a beloved staple in your kitchen. Enjoy every melty, corn-filled bite!

Cheesy Corn Fritters Recipe

★★★★★

5.2 from 9 reviews

Author: Lily
Total Time: 30 minutes
Yield: Makes about 12 fritters 1x
Diet: Vegetarian

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Description

These Cheesy Corn Fritters are a delightful combination of sweet corn, sharp cheddar cheese, and savory green onions, all fried to crispy perfection. They make a fantastic appetizer or side dish, perfect for any occasion.

Ingredients

Scale

Cheesy Corn Fritters:

2 cups fresh corn kernels (or frozen, thawed)
1 cup shredded sharp cheddar or mozzarella cheese
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs
1/4 cup finely chopped green onions

Instructions

Cut and Prepare Ingredients: Gather all ingredients and cut fresh corn from the cob if needed.
Mix Dry Ingredients: In a large bowl, mix flour and baking powder until well combined.
Prepare Wet Ingredients: In another bowl, whisk eggs, then stir in corn, cheese, and green onions.
Combine Ingredients: Pour the egg mixture into the dry ingredients and gently combine without overmixing.
Fry the Fritters: Heat oil in a skillet over medium heat, then drop spoonfuls of batter into the oil. Fry until golden brown on both sides (about three minutes each side), then drain on paper towels.