Mexi Cheesy Corn Fritters
You want the perfect way to use up leftover corn on the cob? Well look no further, because these corn fritters are packed with corn and have a crispy exterior.
Mexi Cheesy Corn Fritters
- Prep Time
10 min
- Total Time
30 min
- Servings
12 fritters
- Difficulty
Medium
Ingredients
- 2 cups fresh corn
- ¼ cup cornmeal
- ¼ cup flour
- 2 chipotle peppers in adobo finely chopped
- 1 egg
- ½ cup monterey jack cheese
- 1 bunch of chives chopped
- 1 bunch of cilantro chopped
- 1 lime juiced
- Salt + Pepper
- 1-2 tbsp light oil for frying
- Sour cream
Instructions
- Combine all ingredients expect for the oil and sour cream into a bowl until fully incorporated. You want the mixture tight enough to stay in a formed patty/cake.
- Heat your oil in a heavy bottom skillet, such as a cast iron pan over medium heat.
- Spoon your fritter batter into the pan and fry for 4 minutes on each side or until golden brown.
- Remove onto a cooling rack so the excess oil drips off and the fritter stays nice and crispy.
- Serve warm or at room temperature with a dollop of sour cream and/or hot sauce.
Tips
- I like to use fresh corn so there is a little crunch, but you can also use canned or frozen.
- If you find that your mixture is too dry, you may have to add a second egg to help bind it.
- Great way to use up left over corn or corn on the cob.
- Reheats well in an air fryer or oven. I usually air fry them for 4-5 minutes at 400°F. They will crisp and warm right back up.
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