Grilled corn fritters are a great way to use up all that fresh summer corn and a great, new way to eat it too!
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.
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!
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!
If you need more ideas on how to use up corn, here are some corn recipe ideas:
- Corn and avocado salsa
- Mexican street corn off the cob
- Harvest corn and pumpkin chowder
- Corn and black bean quinoa salad
Watch me make this corn fritter recipe:
Grilled Corn Fritters
- 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
- 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.
- Heat up a skillet over medium high heat and add some vegetable oil to the pan.
- 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.
- Serve immediately.
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