Grilled Corn Fritters

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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.

    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:

    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

    4.67 from 3 votes

    Grilled Corn Fritters

    Grilled corn fritters are a great way to use your grilled corn! These little cakes are so easy to put together! 
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
    Calories: 104kcal
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    • 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.



    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*
    Fat 1g2%
    Carbohydrates 21g7%
    Fiber 1g4%
    Sugar 4g4%
    Protein 3g6%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

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    Recipe Rating


  • Andre Cheung says:

    wine and “Theo James” haha :)
    Thanks for sharing the recipe and may I know if flour can substitute for cornmeal?

    • Julie says:

      I didn’t try it that way so I can’t be positive it’ll work out but I think it’ll be ok for you to do that. Enjoy!

  • Erin | The Law Student's Wife says:

    I want to fritter everything, starting with this corn! Hilarious about the cooking time.

  • Tieghan says:

    I love corn fritters!! These look so perfect!

    Also, I have never seen Divergent, but I am guessing I should!

  • Chelsea @ Gal on a Mission says:

    Corn fritters are the best! I am with Tieghan, I haven’t seen the Divergent!

    Hope you had a great weekend!

  • Cathy says:

    LOL! NOW I want to know how you were cooking corn for 40 minutes!?!?!? ;D

  • Rachel @ Baked by Rachel says:

    I need these fritters in my life! My favorite veggie next to potatoes lol ;) And I’m SO excited for my dvd to arrive but you already knew that!

  • Maria says:

    I am on a sweet corn kick! Can’t wait to make these!

  • Cassie says:

    Nothing I could want more right now. So perfectly summery!

  • Gaby says:

    Fabulous summer bites!

  • Kelly says:

    OK, thanks for the morning chuckle over corn cooking time! I can’t quite imagine what corn cooked for that long would be like!
    These fritters are gorgeous!

  • Michelle @ Healthy Recipe Ecstasy says:

    I still need to see Divergent! And eat these fritters…. :)

  • Lisa says:

    Hate to be that person, but can you use drained canned corn :-x

    • Julie says:

      Yup, would work the same!

  • Heather Christo says:

    i finally got to see divergent on the plane. uuuhhmmmmm, the book is better- BUT! Theo James is very cute- perfect casting.
    These corn fritters are awesome by the way!

  • Kristi @ Inspiration Kitchen says:

    These look amazing Julie! I’m a huge fan of corn too – so these are right up my alley!

  • I havent seen Divergent, but I need to. The corn Fritters look great!

  • SherryB says:

    Your recipe showed up just as I was wondering what to do with the two ears of leftover grilled corn in the fridge! Made them to go with lunch, and I’m wondering if you really wanted me to use two teaspoons of salt. I love salty things, but these were just a bit too salty. Other than that they were delicious, easy, and the recipe is a keeper with a “salteration!”

    • Julie says:

      Haha, I like your “salteration”! Were you using Kosher salt or regular table salt? Those two are very different as far as sodium levels go. Maybe we like things saltier than others! I could change it to 1 teaspoon and add a note saying if more salt needed, to add more on top, but when I made it, I used 2 teaspoons kosher salt. I’m glad you liked them though!! :) Thanks Sherry!

  • erica says:

    Wait… WHAT?1?! You can cook corn in 3 minutes? How?

    • Julie says:

      Boil it! 3 minutes in hot water and it’s done!

  • marla says:

    Oh yes please! An entire stack for me please :)

  • Russell from Chasing Delicious says:

    Oh yum! Summer always makes me soo happy and it’s usually all the corn. Loving these.

  • Shaina says:

    Ohhh yum!! I love corn fritters, but have never had them grilled before. Must try this! Pinned!

  • Stephanie @ Girl Versus Dough says:

    Delicious! I haven’t had nearly enough corn this summer so I’m adding these to the menu ASAP.

  • amanda @ fake ginger says:

    Giiiiirl, it’s on Amazon Instant Video already! I watched it last week. These fritters are gorgeous! My mom used to make fritters all the time but I really hate frying things. I need to suck it up and make these!

  • Nikki @Seeded at the Table says:

    Hello, YUM!! (I’m talking about your corn fritters AND Theo!)

  • Lauren says:

    Love that these are so quick and easy. They sound amazing!

  • Alaina {Fabtastic Eats} says:

    These sound so yum! Ive never tried corn fritters, but now I reallly want to!
    Im all over a wine and Theo James party! hes fun to look at!

  • Meredith says:

    Incredibly delicious! Loving the summer fresh corn!

  • Danielle says:

    I am a sucker for fried corn fritters. I cannot WAIT to make these. I’m sure they’re gonna be a step up!

  • francesca says:

    I just had some of these with a poached egg at Sunday brunch but they weren’t grilled (!) Smartypants.

  • Julia says:

    Do you think I could freeze them after I cook them? I have a ton of corn and I was trying to figure out how to make it into something I can freeze and enjoy this winter.

    • Julie says:

      You probably could but I wasn’t a huge fan of re-heating these guys. Could you freeze the corn kernels and then use them later this winter for the fritters?

  • Shari Lancaster says:

    I must be dense (which is very likely). I thought you said you grilled the corn, but then you said it only takes 3 minutes to boil it? It normally takes me longer than that to boil corn. I was wondering exactly how you grill it. Do you just put it directly on the grill w/ the husk still on?

    • Julie says:

      Hi Shari, yes this is a grilled corn recipe. I said boil because I was telling a story about the time I first learned how to cook corn. Definitely only needs 3-5 minutes to boil corn! I grilled this particular corn recipe without husks. I just brushed the corn with vegetable oil and put it on the grill and turned it every 2 minutes until it got nice and charred on the outside. Takes maybe 10 minutes. If you want to grill it with husks on, you need to soak the corn in water before you put it on the grill otherwise the husks will all catch on fire! Hope that helps!

      • Shari says:

        Thanks for the quick response. Can’t wait to make this. I bet grilling really brings out the flavor in the corn.

  • Miranda says:

    WOW! I made these today, adding scallions and red bell peppers and they were amazing! I’m so excited to make these again! Thanks for the great recipe!

    • Julie says:

      So glad you enjoyed these!

  • Mary Ann says:

    Made with almond milk, added cayenne, oh so very, very good with our local corn.

    • Julie says:

      I’m so glad you enjoyed this with your local corn! Great way to use it up before the cooler months!

  • Jean says:

    Nice, simple recipe. Made these twice in one week using local corn. Also added fresh parsley, chives and a bit of fresh thyme all from the garden. Served with sliced fresh tomatoes. Great summer meal.

    • Julie says:

      So glad you enjoyed this with your own tweaks, Jean!

  • Debra says:

    Hi! I made these a couple of weeks ago and they were great! My husband wants to make them and serve as an appertizer wi

  • rosa says:

    What would be a good side dish to serve with these!?!?! They look delish!! :)

    • Julie says:

      If they were served atop a bed of arugula or a simple salad, that’d be yummy! Or you could maybe make some Mexican rice to serve on the side!

  • Dayle Lambrecht says:

    I followed recipe exactly and there wasn’t much mix. When I added the corn it seemed way to much for the cornmeal mix. Is that right??

    • Julie says:

      Yes, it’s supposed to be that way! :)

  • Amy says:

    Made these for dinner tonight and they went over well! I used masa instead of cornmeal and flour. I had to add a little more milk plus water because of the consistency of the masa, but they were amazing and I will be making them again!

    • Julie says:

      Yay! I’m so glad you enjoyed these :)

  • NJ says:

    Fresh sweet corn is not in season now. Could we use canned or frozen corn in this recipe?

    • Julie says:

      I would use thawed frozen corn.

      • Ginna says:

        Even my kids are excited for me to make these. I’m using sweet corn but not grilled. Do I need to boil it first before making fritters? Thanks!

        • Julie says:

          Yes, you’ll need to boil it first so the kernels are cooked through.

  • Crystal Hendry says:

    These were so yummy!!! My 2 yr old and 9 yr old picky eaters loved them. I loved them!! Yum yum yum. I didn’t grill the corn but cut it off raw and microwaved it for 2 minutes them proceed with the recipe.

  • Heather H says:

    My 12-year-old daughter made this today, and it was incredible. I even took a photo of it I wish I could post here. Thanks for the great recipe!

    • Julie says:

      I’m so glad you and your daughter enjoyed this! If you want, you can email me directly at julie [at] and share the photo! :)

  • Julie says:

    No egg required?

    • Julie says:

      Nope. If it doesn’t say it in the recipe, then it’s not needed.

  • gaby says:

    I made them and the mixture was delicious but the fritters didn’t stick together. I made them exactly like you said.

    • Julie says:

      Sorry it didn’t work out for you! I just made them again recently for my husband using this recipe and they were fine. Not quite sure why they didn’t stick together for you!

  • susan koch says:

    I made these tonight. I actually made two different recipes of corn fritters so I could compare. Yours were by FAR the tastier of the two! Absolutely delish. They looked just like the ones you photographed, nice and toasty brown. The other recipe was “breadier” and more dense. Yours are lighter and the flavor of the corn really comes through nicely. They were a huge hit at our BBQ tonight. Thanks for sharing it with me!! I’ll be following you from now on. :)

  • Laura says:

    This just popped up on my Pinterest and was the perfect use for a bunch of leftover grilled corn that I was wondering what to do with! They were so, so good – I did put them on a bed of arugula (great suggestion!), subbed green onion for parsley, and topped with a little shredded cheese, sour cream and salsa. My partner asked if we could make these again next week haha. Thanks for the great recipe!

  • Diana says:

    I have been making corn fritters and fried chicken since my kids were little but OMG these are so much better! There is less batter in these and more corn flavor and are just so delicious with the chicken. Thank you a million times.

  • Julie Zoller says:

    This is *the worst* recipe I have ever tried. The things would not hold together and I ended up having to fry up the whole mess like hash. Never again.

    • Julie says:

      Sorry you disliked this so much! Not sure what happened..I’ve made these 3 times since I posted this recipe and they held up for me and given the other comments, they worked for others as well. Could you maybe elaborate on what you did? Did you substitute with any other ingredients? What type of corn did you use?

  • Cathy says:

    My family cannot have milk. What do you suggest as a substitute fr milk?

    • Julie says:


  • Charlotte says:

    will try these tomorrow for dinner Thanx

  • Shaen says:

    These look delicious. Can’t wait to make them for my family. I may eat these while watching Theo James (Who I jokingly tell my kids will be their step-dad. ?) in A Passionate Woman. Yummy corn fritters, yummy Theo!

  • Robyn N says:

    I loved your fritters easy to cook and delicious. We had them for dinner last night. The easiest way to cook corn on the cob is in the microwave with the husk and silks attached. I found out from this video, so quick and no mess :)

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