Perfect for summer when sweet corn is at its peak, these fritters are heavy on the corn and light on the filler. Our Diced Jalapeño Chiles add the perfect pop of heat and chile flavor, and a creamy, tangy, spicy sauce made from sour cream, lime juice and cayenne is just the perfect accompaniment.

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Jalapeno Corn Fritters
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 2 Large Eggs, beaten

  • 2 Tablespoons All-Purpose Flour

  • 2 Tablespoons Cornmeal

  • 2 Tablespoons Cotija Cheese, grated

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon Kosher Sea Salt Flakes, plus more to taste

  • 2 Cups Fresh Or Frozen Corn Kernels

  • 1 Scallions, chopped

  • 1 Tablespoon Fresh Cilantro, chopped

  • 2 Teaspoons Diced Dried Jalapeño Chiles, rehydrated and drained

  • 2 Tablespoons Vegetable Oil

  • 1/2 Cup Mexican Crema Or Sour Cream

  • 1 Tablespoon Lime Juice, freshly squeezed

  • 1/4 Teaspoon Ground Cayenne Pepper


  1. Combine eggs, flour, cornmeal, cotija cheese, baking powder and 1/2 teaspoon salt in food processor. Pulse to combine. Stir in corn kernels, scallion, cilantro and jalapeño chiles. Pulse twice. Let batter sit for 10 minutes.

  2. Heat oil in large skillet over medium heat. Place heaping tablespoonfuls of batter into oil, and cook until golden brown on first side, about 4 minutes. Flip, and cook until golden brown on second side.

  3. Stir together sour cream, lime juice, cayenne pepper and salt to taste. Serve fritters with sauce.