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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.
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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 (besides these grilled corn fritters), here are some corn recipe ideas:

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4.67 from 12 votes

Corn Fritters

Corn fritters are a great way to use your abundance of fresh corn! These little cakes are so easy to put together! 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 fritters

Ingredients 

  • 2 cups (308 g) corn kernels
  • Vegetable oil, for frying

For the batter:

  • cup (53 g) yellow cornmeal
  • ¼ cup (31 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt, or more to taste
  • ½ teaspoon ground black pepper
  • Handful of parsley, finely chopped
  • cup (81 g) milk

Instructions 

  • Turn outdoor grill to high and grill corn on the cob until corn is charred and cooked. Allow to cool enough to touch before slicing the kernels off. Alternatively, if you're doing this on the stovetop, slice the kernels off the cob then toast the kernels over medium-high heat (be careful, they pop!) until golden brown.
  • 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.
    a metal whisk in a clear bowl mixing together cornmeal, flour, fresh parsley, baking powder, salt, and pepper.
  • Heat up a cast iron skillet over medium-high heat and add some vegetable oil to the pan.
    a wooden spoon in a clear bowl stirs together the corn fritter batter
  • Using a 1/3 cup measuring cup or large cookie scoop, 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.

Nutrition

Serving: 1fritter (65 grams), Calories: 83kcal, Carbohydrates: 17g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Cholesterol: 1mg, Sodium: 176mg, Potassium: 126mg, Fiber: 2g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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166 Comments

  1. These are so good! I used frozen corn and cooked it in the pan with oil until brown. I am a student and the fact that this recipe pretty much only uses pantry staples is amazing! Didn’t have to buy anything. Also really appreciate the metric conversions as I am from New Zealand. Will make again, thank you :)

  2. Absolutely AMAZING!! I made mine with canned corn, drained of course. Put a tiny bit of creamed corn in there too and WOW. Cannot wait to make these again. Thanks for the recipe!

  3. How come no one talks about the fact that the kernels pop and explode oil everywhere??? My arm is dotted with burns!

    1. @Sheri, it did that to me as well. But I found that as I was getting to the last couple of batches it stopped doing that. I think it was because I had less oil in the pan for those final fritters. I will use less oil next time. Super scary though when there’s oil flying everywhere with the corn pops!

  4. Soooo good! Though I admit I altered the recipe somewhat. First off, know that it takes a while to grill corn so I’d advise getting that done the day before or earlier in the day. Then, I double the recipe because I had a lot of corn. I substituted pureed roasted corn for 1/3 cup corn meal (being the first time ever making corn fritters I didn’t want to sub out the entire amount of corn meal though I could next time). Then I added about (sorry I don’t do a lot of measureing I go on my gut) 1/3-1/2 cup graded white onion and some of the juice -not all of it. I had fresh spinach I needed to use so I chopped that up and threw it in and because it was “Meatless Monday” I wanted to add protein so I threw in some crumbled tofu. I saw that the mixture was quite wet so I added additional flour and additional spices to balance it out. I used grape seed oil for the frying and got the oil “dirty” before adding the first batch. I used a 1/3 c measure to scoop out the portions, then slipped them into the hot pan.
    I made an aioli sauce and guacamole to serve with these, although these fritters didn’t need them. I served a tomato, red onion, garlic, basil salad on top of lettuce and cucumbers with this and the meal was OUTSTANDING!
    I’d never had corn fritters before so I didn’t have a point of reference but had always thought they were doughie and too starchy. I used this recipe and combined a technique from Americans Test Kitchen to make these fritters the main dish rather than a side and it they turned out better than I imagined.