Crispy Corn Jalapeño Fritters

These golden Cheesy Jalapeño Corn Fritters showcase summer's sweetest corn in every crispy, cheese-filled bite. The contrast of sweet corn kernels against spicy jalapeños creates a perfect balance, while melted Monterey Jack cheese adds rich, gooey pockets throughout. With their light, airy texture and irresistibly crisp edges, these hand-mixed fritters capture the essence of summer on a plate.

I first made these fritters when corn was overflowing at my local farmers' market last August. What started as a simple way to use extra corn quickly became a summer tradition—now friends request them whenever they visit during corn season. The way the sweet kernels burst with each bite brings me right back to childhood summers in New England.

Essential Ingredients

• Fresh corn kernels – The undisputed star that brings natural sweetness and juicy pops of flavor in every bite; using fresh corn makes an enormous difference in both texture and taste
• Jalapeños – Provide the perfect kick to balance the corn's sweetness; adjust the amount based on your heat preference or leave some seeds in for extra spice
• Monterey Jack cheese – Melts beautifully into the batter, creating pockets of gooey goodness that complement the corn and jalapeños perfectly
• Scallions – Add a mild onion flavor and fresh green color that enhances the overall profile without overwhelming the other ingredients
• Baking powder – The secret to achieving that light, airy texture that distinguishes these fritters from heavier, denser versions

Step-By-Step Cooking Instructions

Prepare the fresh corn –

Start with 3 ears of fresh corn. Husk them completely and remove all the silk strands. Bring a large pot of water to a boil, add the corn, and cook for just 3-4 minutes—you want the kernels to remain crisp and sweet, not mushy. Immediately plunge the cooked ears into ice water to stop the cooking process. Once cool enough to handle, stand each ear upright on a cutting board and use a sharp knife to carefully cut down the sides, removing the kernels. You should end up with approximately 2¼ cups of fresh corn kernels. The kernels should be plump and juicy, ready to burst with sweetness in your fritters.

Create the fritter base –

In a medium mixing bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until well combined. This dry mixture forms the foundation of your fritters. In a separate bowl, whisk together ¾ cup milk and 1 large egg until smooth and uniform. This wet mixture will bind everything together. Add 1 minced garlic clove to the dry ingredients, then pour the wet ingredients into the dry. Stir just until combined—overmixing will develop the gluten and result in tough fritters. The batter should be slightly lumpy but with no dry flour visible.

Add the star ingredients –

Gently fold in the fresh corn kernels, 1 finely diced jalapeño (seeds and ribs removed for milder heat or left in for extra spice), 2-3 thinly sliced scallions, and ¼ cup shredded Monterey Jack cheese. Use a light hand when folding to maintain the airy texture of the batter. The mixture should be studded with colorful ingredients and look substantial but still have a pourable consistency. Each spoonful should contain a good distribution of corn, jalapeño, and cheese.

Heat the oil properly –

In a large, heavy-bottomed skillet (cast iron works beautifully), add canola oil to a depth of about ¼ inch. Heat over medium-high heat until the oil reaches approximately 350°F. If you don't have a thermometer, test the oil by dropping a small amount of batter in—it should sizzle immediately and begin to brown within 30 seconds. The proper oil temperature is crucial: too cool and the fritters will absorb oil and become greasy; too hot and they'll brown before cooking through.

Fry to golden perfection –

Using a ¼-cup measuring cup or large spoon, carefully drop portions of batter into the hot oil, being careful not to overcrowd the pan. Work in batches of 3-4 fritters at a time, depending on your pan size. Flatten each slightly with the back of your spoon to ensure even cooking. Let them fry undisturbed for 2-3 minutes until the edges are set and the bottom is golden brown. Carefully flip once and cook for another 2-3 minutes until both sides are crisp and golden brown and the center is cooked through.

Drain and serve –

Using a slotted spoon or spider, transfer the finished fritters to a plate lined with paper towels to absorb excess oil. Sprinkle with a pinch of flaky sea salt while still hot. Serve immediately for the best texture and flavor, when the exterior is crisp, the interior is soft and steamy, and the cheese is perfectly melted. For the ideal presentation, arrange on a platter with lime wedges and a simple sauce for dipping.

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Perfect Pairings

These versatile fritters shine in so many settings. For casual summer gatherings, I serve them alongside grilled meats and a crisp green salad. The fritters' sweet-spicy flavor profile complements smoky barbecue beautifully. When entertaining, I present them as an appetizer with a cooling dip—my favorite is a simple mixture of Greek yogurt, lime juice and zest, a pinch of salt, and a sprinkle of chili powder.

For beverages, these fritters practically beg for a refreshing margarita or cold Mexican beer with lime. The citrusy notes cut through the richness, while the slight bitterness of a good beer balances the corn's sweetness perfectly. For non-alcoholic options, a tangy limeade or sparkling water with cucumber and mint offers similar refreshment.

Make-Ahead Tips

When entertaining, I often prepare these fritters up to an hour ahead and keep them warm in a 250°F oven on a wire rack set over a baking sheet. This maintains their crispness while allowing me to serve them all at once rather than in batches. For longer storage, I arrange cooled fritters in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to one month.

To reheat frozen fritters, place them directly on a baking sheet in a 400°F oven for 8-10 minutes until heated through and crisp again. While they're never quite as perfect as fresh from the pan, they still make a delicious quick snack or impromptu appetizer when unexpected guests arrive.

My grandmother always added a pinch of sugar to her corn fritters, claiming it enhanced the natural sweetness of the corn. I've found this particularly helpful when using corn that's a day or two past its peak freshness. Just a quarter teaspoon makes a surprising difference without making the fritters noticeably sweet.

I've been making variations of these corn fritters for over a decade, and what I love most is how they celebrate the fleeting sweetness of peak-season corn. There's something magical about the way the kernels burst with each bite, mingling with the spicy jalapeño and creamy cheese. Whether served as a simple family side dish or dressed up for entertaining, these fritters capture the essence of summer in a way that keeps everyone coming back for more.

Frequently Asked Questions

→ Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Thaw and drain it well before adding to the batter. Fresh corn gives the best flavor, but frozen works in a pinch.

→ How spicy are these fritters?

They're mildly spicy when you remove the jalapeño seeds. For more heat, leave some seeds in. For a milder version, replace jalapeño with bell pepper.

→ Can I make the batter ahead of time?

Yes, you can make the batter up to 4 hours ahead and refrigerate. The fritters taste best when fried just before serving.

→ What dipping sauces go well with these?

Try sour cream, ranch dressing, chipotle mayo, or avocado crema. A simple lime-cilantro sauce also works great with these fritters.

→ Can I bake these instead of frying?

Yes! Bake at 400°F for about 15 minutes, flipping halfway. They won't be as crispy as fried, but still delicious and healthier.