Tex-Mex Corn Fritters

by Heidi @ Food Doodles on July 14, 2011

I don’t know about you, but I’ve been waiting patiently for fresh sweet corn.  And last weekend I couldn’t take it anymore and I broke down and bought some at the grocery store, knowing full well it’s never as good as the fresh corn at the farmers market that’s picked just an hour or two before I cook it at home.  While this wasn’t bad I’m still waiting for the good stuff 😉

That leads me to my favorite way to cook corn.  Something about boiling a large pot of water in my kitchen in the middle of summer at the hottest part of the day doesn’t appeal to me.  If I had a grill I would absolutely cook my corn on the grill because it comes out tasting amazing, but the next best option is to cook it in the oven which I find gives it a better flavor than boiling it anyways.  While it still heats the house, I find I don’t mind it as much so it works for me.

I originally found this method at Love Veggies and Yoga.  I started making my corn this way last year and now it’s my go-to way to cook corn on the cob, plus you can pack a lot of corn into one oven and only so much into a pot of water.  It’s an added bonus that it’s easier to peel after it’s been baked 🙂

Preheat your oven to 425 degrees.  I like to pull a few of the outer leaves and the silk at the end off, but that’s not necessary, just place the corn on a baking sheet and roast for 30-40 minutes(it will be done at 30 minutes but 40 minutes makes it nice and caramelized on the bottom, similar to when it’s grilled) and remove from the oven.

Let cool slightly and peel and serve.  Or cool till you’re able to handle them before cutting the corn off the cob for these fritters 🙂  I usually cook my corn as soon as I get it home as it’s much sweeter than if it sits for too long after it’s been harvested.  Once it’s cooked I either serve it right away or I slice it off and store it in the fridge to be used later in things like these.

[print_this]Tex-Mex Corn Fritters

Adapted from Closet Cooking

Serves two

  • 2 cups fresh corn, preferably cooked and cut off the cob, but frozen corn will work once thawed
  • 1/4 cup cornmeal
  • 1/4 cup whole wheat flour
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup cheddar cheese, grated
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 green onion, chopped
  • 1 handful cilantro (optional)
  • 1 small jalapeno pepper, seeded and finely chopped(optional)
  • 1 tablespoon lime or lemon juice
  • 1 tablespoons oil, for cooking

In a bowl combine the eggs, flour, cornmeal, salt, lemon or lime juice and all the spices.  Once combined stir in the corn, green onion, cilantro and jalapeno if using and cheese and stir till mixed.

In a large non-stick pan heat the tablespoon of oil over medium heat.  Once hot, drop 1/2 cup batter at a time and flatten out to 1/2-3/4″ thick and shape into a pancake shape.  Cook for at least 3-4 minutes before checking the underside.  Once it’s golden, flip the fritter over and cook the other side until golden.

Serve hot with salsa, sour cream and extra green onions.


Leave a Comment

{ 15 comments… read them below or add one }

1 foodwanderings July 20, 2011 at 08:55

Love these corn fritters. Tex mex twist is always delicious and perfect for summer!! I also like anything that has some or lots of spice in it!! 🙂


2 Nicole @ Wonderful Joy Ahead July 17, 2011 at 18:57

I will have to try these! I love the ones at Whole Foods, but I can’t believe they’re almost $3 each.


3 Marsha @ The Harried Cook July 17, 2011 at 03:33

I bet my little girl would go bonkers for these… They look really delicious! Great recipe 🙂 Thanks for sharing!


4 Miriam @ Sometimes I Veg July 16, 2011 at 07:27

These look fantastic. I bet my hubby might even eat these ;-), well at least next to a side of tacos or something.


5 Jo@jocooks July 15, 2011 at 23:27

These corn fritters look great. Never tried corn fritters before, so I have to put these on my food to try list.


6 kate July 15, 2011 at 11:07

These look delicious, I have a ton of corn needing to be used and I think this might be the perfect way!


7 Heather @ Get Healthy with Heather July 15, 2011 at 10:45

I love fresh corn too! I am waiting for the day it shown up at the farmers market. This looks addictive!


8 Rawkinmom July 15, 2011 at 08:27

I love fresh corn too!!! So delish!!!


9 Lisa Marie July 15, 2011 at 03:25

Those fritters look great! I’ve been eyeing corn a lot lately. I just haven’t had any ideas as to how to prepare it. This looks like a neat idea. I might have to give it a try one of these days.


10 La Bonne Bouche July 15, 2011 at 01:55

Your corn fritters look amazingly good!!! I have to confess I am a corn addict, back home we eat it as polenta, boiled or on the grill in the summer, but this is another great way of enjoying corn. Thanks for sharing.


11 Maryea {Happy Healthy Mama} July 14, 2011 at 19:25

Oooooh I love corn fritters! These look fantastic. I agree that there is nothing like corn fresh from the farmer’s market, but I’ve broken down and gotten some from the grocery store early this summer, too. It’s one of Meghan’s favorites.


12 Maris(In Good Taste) July 14, 2011 at 18:42

These look so good and I really like that altho they look fried they are actually baked in the oven, thus making them so much healthier!


13 kankana July 14, 2011 at 16:55

Loving the idea of corn fritters and it’s not deep fry which is awsm 🙂 Can i make those with frozen corn ?


14 Jess@Healthy Exposures July 14, 2011 at 16:49

I would LOVE these, now I’ve just gotta wait to get more corn! I hoped you would be sharing the recipe when you mentioned them the other day 🙂
And I hear you on the corn thing. For a while I was waiting for the local stuff to hit the shelves or at least for our “crop” (it is small, but it’s still a crop!) to produce…but I just couldn’t wait any longer! It’s been surprisingly good…but it feels so much better when you know it came from right down the road 😉


15 Pretty. Good. Food. July 14, 2011 at 15:38

I could eat these for breakfast, lunch and dinner!!! Yum!


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