Grilled Corn Fritters

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

I’ve been waiting for tomorrow to come for several months and tomorrow it’s finally here. Confused? I don’t blame you. I’m talking about Divergent, y’all! Did you just roll your eyes? You know how obsessed I am over Divergent and it’s FINALLY being released on DVD tomorrow. I jumped on that pre-order janx back in March and I can’t believe it’s already been five months. I will be one disappointed girl if my preordered copy doesn’t deliver tomorrow. They said it was a guarantee but according to FedEx tracking, I’m not getting it until Wednesday. I know, it’s a tragedy. Oh well, I guess I have no control over that, as long as I get this week, I’ll be fine. Did I mention I was having a Divergent viewing party with some girlfriends on Saturday evening? Yes, wine and Theo James is a splendid combo. Oh wait, what? Oh right, right…it’s wine and Divergent. Ha, silly me..what was I thinking? ;)

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

Let’s take a moment and admire these grilled corn fritters. 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! Now please go make these grilled corn fritters because they’re like one of the most epic ways to eat grilled corn in the summertime and they’re so easy!!

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

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
  • 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
  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 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!

This post contains an affiliate link.


Posted on August 04, 2014

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


Order now:

Amazon | Barnes & Noble | Indigo | IndieBound

Digital: Kindle | Nook | iBook | Google Play

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. Shannon montgomery
    08/19/2015 at 5:54 pm

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

    • Julie
      08/20/2015 at 7:50 am

      No, it’d be way too watery.

  2. 09/01/2015 at 6:27 am

    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
      09/01/2015 at 10:01 pm

      You can use canned corn.

  3. Brooke
    09/01/2015 at 7:03 pm

    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
      10/21/2015 at 7:41 pm

      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.

  4. Madison
    09/23/2015 at 8:42 pm

    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!

  5. Michelle
    10/20/2015 at 9:19 am

    what no eggs…..will that stay together

  6. Michelle
    10/20/2015 at 9:20 am

    No eggs? Will they stay together?

    • Julie
      10/20/2015 at 9:55 pm

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

  7. jordona
    11/08/2015 at 5:19 pm

    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!

  8. Tracy
    12/06/2015 at 10:26 am

    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.

  9. Kelly
    02/12/2016 at 4:23 pm

    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!

  10. maddie
    03/04/2016 at 3:14 pm

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

    • Julie
      03/05/2016 at 7:42 pm

      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!

  11. ally
    04/25/2016 at 4:05 pm

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

    • Julie
      04/26/2016 at 7:59 am

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

  12. ally
    04/25/2016 at 4:11 pm

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

  13. Emily
    05/18/2016 at 11:00 pm

    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
      05/19/2016 at 8:19 am

      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:

    • Julie
      05/23/2016 at 3:39 pm

      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?

  14. Ian Hamilton
    05/22/2016 at 6:45 pm

    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
      05/23/2016 at 3:37 pm

      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.

  15. Marge
    06/04/2016 at 10:45 am

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

  16. Nancy
    06/19/2016 at 11:52 am

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

    • Julie
      06/19/2016 at 12:16 pm

      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
      08/01/2016 at 6:03 pm

      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
      09/11/2016 at 6:59 pm

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

  17. Darleen Landis
    06/26/2016 at 2:49 pm

    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.

  18. Colleen
    07/25/2016 at 10:02 pm

    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.

  19. Katie
    08/01/2016 at 12:25 pm

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

    • Julie
      08/01/2016 at 7:21 pm

      Yes, lightly coated :)

  20. leah
    08/21/2016 at 11:28 am

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

  21. Kayleen
    08/28/2016 at 8:51 pm

    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.

  22. Candice
    08/30/2016 at 6:00 pm

    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!

  23. Fabiola Baldini
    09/12/2016 at 4:08 pm

    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!!!

  24. Carolyn wilkins
    09/19/2016 at 12:59 pm

    This looks I’m making it

  25. Gloria
    10/18/2016 at 12:41 pm

    Love it.

  26. Teri
    10/27/2016 at 11:07 am

    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! 😊

  27. pamela landry
    10/27/2016 at 9:07 pm

    Wants recipe

    • Julie
      10/28/2016 at 8:29 am

      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

  28. Taylor
    11/17/2016 at 12:16 pm

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

    • Julie
      11/18/2016 at 4:56 pm

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

  29. Emsie
    02/19/2017 at 5:33 am

    This recipe is mot working. Worst fritters ever.

    • Julie
      02/19/2017 at 9:56 am

      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.

  30. Joy Bugg
    05/19/2017 at 2:21 pm

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

    • Julie
      05/20/2017 at 8:36 am

      We boil it

  31. Sally
    07/19/2017 at 11:33 am

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

    • Julie
      07/20/2017 at 7:06 am

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

  32. AB
    09/13/2017 at 6:30 pm

    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
      09/15/2017 at 8:26 am

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

1 2
Back to Top