Grilled Corn Fritters

  • Grilled corn fritters are a great way to use up all that fresh summer corn and a great, new way to eat it too!

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe.

    I don’t know about you but I consume so much sweet corn in the summer time that I could probably be a stalk of corn.

    Just last week Jason and I went to the store and bought eight ears of corn and we each devoured two that evening and the evening after.

    They’re just so cheap (4 for $1 at our store) and so easy to make.

    Oh, wanna hear a funny story about my first corn cooking experience? Of course you do.

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe.

    Last year, when Jason and I decided to have corn one evening, I was like “oh man, but this is going to take forever to cook, we should’ve started earlier.”

    He was like, “huh, what? It only takes like 3 minutes to cook corn” and I was like “um no, it takes like 40 minutes.”

    He looked at me like I just said I wanted a divorce or something.

    Yeah, so I learned then that my parents had been cooking corn completely wrong my entire life and I inherited that.

    My parents have since changed from 40 minutes to 3 minutes for corn cooking – don’t you worry!

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe.

    How to make corn fritters

    You’ll obviously need corn.

    You can use fresh corn if it’s in season or you can use thawed corn kernels.

    Then you create a batter out of flour, cornmeal, and milk.

    I’ve heard of others making the batter with pancake mix and I suppose it could work too but I’ve always made it this way so I can’t attest to how the pancake batter would work out.

    I like my batter because it’s not too thick so it covers the corn kernels just enough and it’s not too much batter.

    I hate corn fritters that are all cakey batter. The point of a corn fritter is to taste the fresh, summer corn!

    One thing I should mention: these are egg-free! It’s totally possible to make corn fritters with no eggs.

    If you choose to use pancake batter then they won’t be egg-free; read the label!

    Can you freeze corn fritters?

    I wouldn’t suggest it. These are best eaten right after you make them!

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe.

    If you need more ideas on how to use up corn, here are some corn recipe ideas:

    Watch me make this corn fritter recipe:

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! Click for recipe. #corn #cornrecipes #cornfritters #fritters #corncake

    Grilled Corn Fritters
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! 

    Servings: 6
    Calories: 104 kcal
    Ingredients
    • 1/3 cup yellow cornmeal
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt, or more to taste
    • 1/2 teaspoon ground black pepper
    • Handful of parsley, finely chopped
    • 1/3 cup milk
    • 2 cups grilled corn (or if you don't want to grill yours you can use regular corn kernels)
    • Vegetable oil
    Instructions
    1. In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
    2. Heat up a skillet over medium high heat and add some vegetable oil to the pan.
    3. Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
    4. Serve immediately.

    Recipe Video

    Recipe Notes

    These grilled corn fritters are best eaten the day of but can be kept in the refrigerator for one day. Any longer then it's not as good so eat them up!

    Nutrition Facts
    Grilled Corn Fritters
    Amount Per Serving (1 serving)
    Calories 104 Calories from Fat 9
    % Daily Value*
    Total Fat 1g 2%
    Total Carbohydrates 21g 7%
    Dietary Fiber 1g 4%
    Sugars 4g
    Protein 3g 6%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

    This post contains an affiliate link.

  • 139 Comments
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    Comments

  • Shannon montgomery says:

    Do you think I could use leftover creamed corn for these?

    • Julie says:

      No, it’d be way too watery.

  • Susanna Vesna says:

    When I googled grilled corn it looked too hard. Or does it soften when you cook it in oil? Can I use the canned corn?

    • Julie says:

      You can use canned corn.

  • Brooke says:

    Just made these and they were really good! Turned out just like the picture! My husband and I are salt fanatics and found these to be WAY too salty! I only put in one teaspoon of kosher salt and they were still overwhelmingly salty! Next time we’ll start with a half-teaspoon and work our way up. Thanks for the recipe!

    • Susie says:

      I agree, way too much salt. Quick and easy though, I’ll try it again with less salt. What did everyone serve these with? I’m having sour cream, pico de gallo and avocado on mine.

  • Madison says:

    These were so good and so easy! I substituted the parley for cilantro, an added some red pepper flakes and minced garlic… Delicious! Thank you for the recipe!

  • Michelle says:

    what no eggs…..will that stay together

  • Michelle says:

    No eggs? Will they stay together?

    • Julie says:

      Yes it will. Not everything needs an egg to stay together :)

  • jordona says:

    These were great, but i spiced them up alittle, i roasted canned corn with onion, garlic, and cumin first. then after mixing everything i added fresh chopped cilantro as well as parsley. then i served them with a cumin cilantro ailoi – great reviews!

  • Tracy says:

    This recipe is soooo delicious! Only thing I did different was to nuke my unshucked corn on the cob in the microwave. No boiling pot of water to clean up and it comes out perfect every single time.

  • Kelly says:

    These were perfect!! I charred thawed, frozen corn in a TBS of veg oil in place of grilled corn. The batter should be thick. I am wondering if those who had problems did not thaw or drain canned kernals. The extra moisture could be the problem! Thank you for the awesome recipe!

  • maddie says:

    if you added grated sweet potato, would it cook the same? or would the sweet potato be too moist?

    • Julie says:

      You could definitely try! I think it’d be a great addition. You could try to squeeze out excess liquid from the grated sweet potato, if you can!

  • ally says:

    These are delicious! But, I am wondering if you have any suggestions for a sauce to go with?

    • Julie says:

      Hmm, good question. If you like spicy, I love mixing mayo and sriracha hot sauce together :)

  • ally says:

    Also, do you have an idea of how many calories these are?

  • Emily says:

    What else would you eat with these if you were to have them at dinner? Just looking for some ideas for dinner this week. In face would you plan my whole week of meals for me? ;) jk

    • Julie says:

      You could put these on top of a salad!! That’d be super good! Or you could have some Thai noodles on the side. I have a recipe for pad see ew that it would pair really well with: https://www.tablefortwoblog.com/pad-see-ew-recipe/

    • Julie says:

      I saw a similar recipe that had them stacked with fried green tomatoes – 2 pf each in a tower!

      I would serve with grilled shrimp on top, and maybe sour cream thinned with lime juice? maybe over a bed of greens? Grilled Mahi Mahi resting on top? Slice pork loin rubbed with adobo seasoning and a little lime juice?

  • Ian Hamilton says:

    Dammit, this got my hopes up but cruelly dashed!

    In the UK these would be called fried, not grilled. Fried in a frying pan, not grilled in a skillet. Grilled here means what Americans call broiled.

    • Julie says:

      The grilled is a misnomer – it appears to be referring to the corn itself before being added to the fritters – not the preparation of the fritters themselves. The grilling would give the corn a smoky flavor before adding them to the fritters.

      I was a little confused too! Grilled in the US means on an outside grill with gas or charcoal. Broiled here means in an oven under the high heat, upper element.

  • Marge says:

    Delicious recipe, thank you! I served it for brunch with sauteed shrimp and peppers.

  • Nancy says:

    My recipe says vegan. Totally wrong! There is milk in it.

    • Julie says:

      If you’re coming from Pinterest or any other website…they’re a horrible source for describing/categorizing what a recipe really is. I didn’t claim this was vegan so I’m sorry that you thought it was. I dislike these websites that label our recipes as something when it’s very clearly not!

    • Jade says:

      All you have to do is substitute with a non dairy milk! All other ingredients are vegan. I tried them and came out great.

    • Fifi says:

      I made mine vegan by just using cashew milk instead. They came out great. At least there’s no egg in it :) easily adaptable

  • Darleen Landis says:

    Love sweet corn! Can’t wait to try this! Will be trying more of your “Recipes for Two.” Cooking for mother and myself now. I grew up learning to cook for 7,”4 of family was men. Big appetites!” Retrain the brain, ha!ha! for smaller amounts. Thanks for the delicious recipes.

  • Colleen says:

    We just made these tonight. They were absolutely fabulous, Nice crisp crust and the cornmeal added a nice element. While the flavors appear to be simple, the taste just reminds you of summer. We served ours with a creamy avocado puree made with avocado, Greek yogurt, lemon juice, garlic, onion, cilantro and a drop of hot sauce. My sister is now sold on your blog and I have been requested to make them again for a family gathering.

  • Katie says:

    Cant wait to try these. Should the vegetable oil just coat the bottom of the skillet?

    • Julie says:

      Yes, lightly coated :)

  • leah says:

    3 thumbs up for these! The best and I Topped them with shrimp and
    avocado and greek yogurt sauce with fresh lime and jalepeno..wow
    thanks for the recipe

  • Kayleen says:

    I made these tonight, and they were a hit with my family! I used canned corn (what I had on hand), and they were good, but I do think they’d be better with grilled corn. I think I’ll try chopping some jalapeños into the batter too.

  • Candice says:

    I’ve made these several times….so yummy! I double the recipe and add one beaten egg white to the batter. I find that they freeze well and reheat well in hot oven until sizzling. Only problem is that we keep raiding the freezer for a batch constantly!

  • Fabiola Baldini says:

    Hello. I just made the corn fritters and they are incredible!!! I am so glad I didn’t have to use eggs!!! Thank you for the recipe. I made them without the cornmeal because I didn’t have any and they still taste really good!!!

  • Carolyn wilkins says:

    This looks I’m making it

  • Gloria says:

    Love it.

  • Teri says:

    Hi… I’m a 1st time visitor, and I’m loving everything I see! However, I’m trying to subscribe, but my iPad is not letting me ENTER my info. Can you please help?
    Thanks for your time and for sharing your great collection of recipes! ?

  • pamela landry says:

    Wants recipe

    • Julie says:

      Hi, if you are on a mobile device, scroll back up under the photos and click on the big purple button that says CLICK HERE FOR RECIPE

  • Taylor says:

    Can you make these ahead and then reheat in the oven for a party?

    • Julie says:

      I haven’t tried that before but it seems like it’d be a great idea! It would give the exterior that extra crisp!

  • Emsie says:

    This recipe is mot working. Worst fritters ever.

    • Julie says:

      Hi, sorry you feel this way. Could you elaborate why they are the worst ever? Maybe we can walk through it together and figure out why it’s not working for you.

  • Joy Bugg says:

    So you teased us but didn’t tell… how do you cook corn in 3 minutes? Nuke?

    • Julie says:

      We boil it

  • Sally says:

    Could you make these with black beans instead of corn??

    • Julie says:

      I haven’t tried it that way but I would encourage you to give it a try! :)

  • AB says:

    Can I substitute the cornmeal with something else? I do not want to go and buy a pack just for these fritters.

    Thank you!

    • Julie says:

      You can just use all flour if you don’t want to use the cornmeal.

  • Lexi says:

    So, I forgot cornmeal at the store, can I substitute something for the cornmeal or is that super necessary? TIA!

    • Julie says:

      It is what binds it together and gives it texture. You could just use all flour but I’d be afraid of an overpowering flour-y taste.

  • Roberta C says:

    Made this today. Forgot to take a pic, sorry!
    Not bad at all! Hubby liked them a lot! The next time I make them will add a bit of sugar!

  • VickieG says:

    I serve these as a side dish with bbq chicken. My husband loves them with a big spoonful of salsa on top.

  • Percy hudson says:

    Mouth watering oh my god

  • Chris says:

    Hello, Could I add a little cheese to this? Would it change the proportions of other ingredients? And which cornmeal? The labels read fine, coarse, etc. Thanks for the recipe. They look quite inviting.

    • Julie says:

      Yes, you can definitely add a bit of cheese. It wouldn’t change proportions unless you use a ton (like over a cup). I used finely ground cornmeal.

  • JenJ says:

    My coworker has brought in TONS of corn from his garden that I have brought home. So this recipe is right on time! *twirls*

    • Julie says:

      Awesome!!

  • Susanna says:

    I came across your blog while I googled eggless corn fritters and I can’t wait to make them! t hey look easy and ready to make with everything I have at home. Great!
    I’ve been going through your webiste and I love it!
    Hope these fritters turn out great!

    • Julie says:

      How wonderful! Hope you enjoy!

  • Lauren @ Lemon & Mocha says:

    These fritters look SO good! I agree – I hate when corn fritters are all batter! Can’t wait to try these :-)

    • Julie says:

      Thank you! I hope you love them!

  • Kris kealy says:

    Any recipe without eggs would be great,even pancake mix

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