Sweet Corn Fritters- Wholesome, flavorful Corn fritters with Cilantro Avocado dip. Crispy, Cheesy, Melty, Sweet, and SO crazy good!
WELL.. I think I’ve found a whole new way to enjoy sweet corn. I know corn can be enjoyed a gazillion ways. I have a few to share this season. My Super Duper quick & easy way is to throw it in the microwave for about 5 minutes or more and that’s it- healthy, sweet and delicious.
This however, takes this sweet corn to another level of deliciousness. A far cry from what I grew up making as a teenager.
Oh, I think you are going to love this way of enjoying one of summer’s greatest produce. And you might crave it during the winter months. Maybe???? I think you will once you make it .
With these sweet corn fritters you get the best of both worlds it’s crispy on the outside and soft inside, with fresh burst of corn kernels and cheese. CRAZZZZY Delicious. Am I repeating myself??? Sorry. Just making sure you get it .
As usually, when it comes to my favorite summer produce I do a lot of experimenting.. And to be honest it was hard to pick a favorite way of making these. I tried it vegan with no cheese and used coconut milk instead of milk and still loved it. So if you want to go the vegan route omit the cheese and use coconut milk in place of milk.
These sweet corn fritters are made with fresh corn, green onions, smoked paprika, garlic, milk, cheese and parsley or cilantro. The use of cornmeal gives these fritters an extra a sweet yet robust corn flavor and a wonderful crunch. While the all purpose flour helps to bind it together to prevent it from falling apart.
Serve it with Cilantro Avocado sauce, Avocado salsa or just go with plain old sour cream
- Removing corn from the husk can be a messy job so here is an easy way to make sure the kernels don’t mess up your whole kitchen. Place corn in the center of the Bundt pan with large side down. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go.
- 2 cups of sweet corn kernels about 2 ears of corn
- 1 green onion scallion diced
- 1 teaspoon minced garlic
- ¼ cup diced green bell pepper
- 1 tablespoon chopped cilantro
- ½ cup all-purpose flour
- ½ teaspoon smoked paprika
- ¼ corn meal
- ½ cup or more milk sub with coconut milk
- ½ teaspoon black pepper
- ¾ teaspoon salt or more adjust to taste
- ½ small Jalapeno pepper optional
- ½-1 cup cheese
- ½ medium avocado
- ¼ cup low fat sour cream
- 1//2 cup cilantro leaves
- 1/2 teaspoon minced garlic
- Salt and Lime to taste
Remove husk from corn and using a sharp knife cut the kernels from the cob from top to bottom. It’s best to use a Bundt pan to do so
Microwave corn in bowl for about 5 -7 minutes. Let it cool
Or boil corn first, before removing from husk.
In a medium bowl, mix together all the dry ingredients; corn kernels, corn meal, green onion, bell pepper, jalapeno pepper, flour, minced garlic, cilantro, paprika, , and salt.
Then gently pour in milk you might have to add about a tablespoon or more to form a thick batter.
Finally add cheese if desired. Thoroughly mix, until the ingredients have fully combined.
Heat oil in a large nonstick skillet over medium heat. Working in batches, add about ¼-1/3 cup batter on skillet, Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3-4 minutes per side, depending on thickness.
Drain on paper towels before serving.
Best serve warm with cilantro dressing
Pulse or mash all the ingredients. Then add water or oil to desired thickness. Squeeze about half of lime juice with the the blended ingredients. Salt.