Jalapeno Popper Corn Fritters (2024)

[heart_this] · Jul 30, 2013 · 54 Comments

Crispy golden brown sweet corn fritters with all of the flavours of jalapeno poppers including jalapenos, cream cheese, cheddar cheese and bacon.

I have been dreaming of making these jalapeno popper inspired corn fritters for a while now and with the fresh local corn finally here it was time to make them! The basic idea is to take a corn fritter and add all of the flavours of jalapeno poppers including plenty of jalapenos, cream cheese, cheddar cheese and bacon. The recipe for these corn fritters could not be easier, you simply mix everything, form patties and fry in oil until golden brown and crispy. Even though these fritters are tasty enough to

~~eat~~
inhale all by themselves I wanted to serve them with a sauce for pouring over them or for dipping them into. For a long time I was not sure exactly what kind of sauce I wanted but when I had the idea for the jalapeno popper dressing I knew that it would be perfect! Two times the jalapeno popper goodness in one meal!

Cue the jalapeno popper dressing smothering!

These jalapeno popper corn fritters can only get better by adding some avocado and even more bacon to the mix! 🙂

And of course some more jalapeno popper dressing! Yum!

Jalapeno Popper Corn Fritters

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

Crispy golden brown sweet corn fritters with all of the flavours of jalapeno poppers including jalapenos, cream cheese, cheddar cheese and bacon.

ingredients

2 cups corn (~4 ears)
1/2 cup flour* (or corn flour, or rice flour, etc)
1 egg
1/2 cup cheddar cheese, grated
1/4 cup cream cheese, room temperature
2+ jalapeno peppers, diced
2 slices bacon, cooked and crumbled (optional)
1 teaspoon smoked paprika
1 teaspoon coriander, toasted and ground
2 green onions, sliced
1 handful cilantro, chopped
1 lime, zest and juice
2 tablespoons oil

directions

Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.
Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.

Note: Use enough flour that the mixture holds together to form patties.
Option: Top with jalapeno popper dressing.

Nutrition Facts: Calories 663, Fat 40g (Saturated 16g, Trans 0), Cholesterol 150mg, Sodium 813mg, Carbs 61g (Fiber 6.8g, Sugars 6.8g), Protein 22g

Nutrition by:

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Reader Interactions

Comments

dani says
July 30, 2013 at 12:19 pm

It is lovely how something as simple as a corn fritter can be turned into something so intriguing. Great job!
Reply
Tieghan says
July 30, 2013 at 12:56 pm

I have been making corn fritters like no tomorrow these days. I love the spicy version and the dressing too. These look awesome, Kevin!
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Carol says
July 30, 2013 at 1:15 pm

Sounds great! I'm guessing you add the paprika and coriander with the rest of the ingredients? Must try!
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Pamela @ Brooklyn Farm Girl says
July 30, 2013 at 1:28 pm

Always love your pictures, they make me so hungry!
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Brandon Armentrout says
July 30, 2013 at 1:41 pm

this look delicious! Can't wait to try it! Definitely have enjoyed seeing your stuff since I'm new to the scene!
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Robyn Stone | Add a Pinch says
July 30, 2013 at 2:57 pm

Mmmm!!!! delicious and really neat pictures!!!
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Rachel @ Baked by Rachel says
July 30, 2013 at 3:29 pm

Cute styling and totally fun recipe 🙂
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Katrina @ Warm Vanilla Sugar says
July 30, 2013 at 4:38 pm

Definitely saving this recipe for later. What a lovely app!
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sandi says
July 30, 2013 at 9:26 pm

Genius! If only I lived next door…. 😀
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Reply
Rebecca says
July 30, 2013 at 9:43 pm

Ay, caramba! I'm cooking Tex-Mex this weekend and will definitely be serving these. 🙂
Reply
Carolynt says
July 30, 2013 at 10:56 pm

Not only does this recipe look & sound great, this is to date, the BEST food styling you have done! ACES!
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Kelly says
July 30, 2013 at 11:28 pm

WOW, is all I have to say. I will be making this for company this weekend. They all love your Buffalo chix stuffed Jalapenos, so I have no doubt they will love this. Thx!!
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Anonymous says
July 31, 2013 at 12:00 am

Dude, seriously your recipes are AWESOME , ideas GREAT, but your grammar is HORRIBLE!! I will TOTALLY forgive you if your first language is French, bit if not. Did you go to elementary school? I am TOTALLY SERIOUS, just praying you are French-Canadien, heavily French!
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RecipeGirl says
July 31, 2013 at 12:13 am

LOVE this idea.
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Anonymous says
July 31, 2013 at 1:39 am

can't wait to fix this you really have outdone yourself on this one Kevin!! every recipe I've fixed is always a hit.Love your site and how you inspire people to be creative.
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Joanne says
July 31, 2013 at 10:23 am

Just thinking about all the tasty spicy flavors in these is making me drool!!
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Anonymous says
July 31, 2013 at 11:57 am

This looks incredible. It also looks like I won't be able to stop at just one serving. Yum!
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Marie Matter says
July 31, 2013 at 1:05 pm

Oh my goodness, obsessed with these!! Can't wait to make them!
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kevin says
July 31, 2013 at 4:59 pm

Carol: Yes, thanks! I have updated the recipe.
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Arthur in the Garden! says
July 31, 2013 at 5:01 pm

Oh, yum!
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Audrey'sParents says
July 31, 2013 at 9:13 pm

Would these be able to be baked versus fried?
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kevin says
July 31, 2013 at 9:39 pm

Audrey's Parents:Yes you can bake them! Place them on a lightly greased sheet and bake for say 6-8 minutes per side at 400F.
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Anonymous says
August 1, 2013 at 1:14 am

Thanks! You have some amazing recipes here:)
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Anonymous says
August 1, 2013 at 8:45 pm

BEAUTIFUL!!
Reply
Desiree Martin says
August 2, 2013 at 1:33 am
See Also
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Wonderful recipe and I'll be making it this weekend and serve it with a Tomatillo/Cilantro dipping sauce!! Thank you!!
Reply
mags says
August 2, 2013 at 2:16 am

Made your corn fritters this evening. Absolutely delicious — sweet, tangy and interesting blend of flavours. The jalapeño popper dressing made them taste even more decadent. Next time I'll use corn flour (used rice today) and another jalapeño or two.
Thanks! I love your recipes!
Reply
Tina M says
August 2, 2013 at 12:34 pm

On the menu for a light Sat evening meal! Just one silly ?, Is the corn fresh precooked,frozen thawed or canned drained?
thanks
Tina
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kevin says
August 2, 2013 at 12:39 pm

Tina M: I use and prefer fresh corn (~4 ears) but thawed frozen corn should work. Enjoy!
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Judy Goldin says
August 4, 2013 at 1:24 pm

@anonymous. Just joined. Dude you are so rude. I'm a Brit so speak the queen's English – not that Iive there anymore. I found Kevin's English to be perfect. Grammer's fine.
Kevin: no bacon. I'm Jewish. Can't get smoked paprika here. How many peppers if I'm making it for children as well as adults. And what is popper sauce. Sorry for all the questions. One more does corn flour have gluten in it?
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Judy Goldin says
August 4, 2013 at 1:26 pm

Sorry. You didn't say if the corn is precooked especially if it's frozen. Sorry.
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Dawn says
August 4, 2013 at 11:54 pm

These were absolutely amazing!! 🙂
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kevin says
August 11, 2013 at 7:14 pm

Judy Goldin: I use raw fresh corn but thawed frozen corn should also work.
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kevin says
August 11, 2013 at 7:18 pm

Judy Goldin: These will still be great without the bacon and smoked paprika! I would start with 1 jalapeno pepper and seed to limit the heat. Corn flour is gluten free and you could also use rice flour, almond flour, etc.
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Anonymous says
August 18, 2013 at 11:03 pm

Corn flour. Mmm finger on chin. I can get babies cirn flour or the yellow stuff which I'm not sure if this is the right one. Maybe if someone speaks Yiddish here they could help. The yellow corn here is used to make 'mamaliga'. If anybody knows please help me.
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kevin says
August 19, 2013 at 1:24 am

Anonymous: I like to use corn flour here to keep to the corn theme (and it's gluten free) but regular flour also works and so would masa harina or a fine cornmeal like polenta.
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Hardy Party says
August 22, 2013 at 5:27 pm

I love your posts and your blog.. 🙂
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Candance Bise says
September 4, 2013 at 8:42 pm

I wonder if corn meal would work as a decent binder? Trying this tonight. Will post how it turns out!
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kevin says
September 5, 2013 at 12:56 pm

Candance Bise: I sometimes replace some of the flour with cornmeal but I find that you do need some flour as just the cornmeal by itself does not work so well.
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Candance Bise says
September 12, 2013 at 1:29 pm

We did use flour, and I ended up making them twice last week! Delicious!
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Anonymous says
September 16, 2013 at 9:52 pm

Bless the hands that made these Jalapeno popper corn fritters, they simply look divinely delicious. Look at the ingredients, they speak to your soul. I follow a vegan diet; hence I'd have to skip the eggs, bacon or the dressing.Thank you for sharing this refreshingly pleasant recipe!
Reply
Anonymous says
October 2, 2013 at 4:20 pm

I'm obsessed with this recipe…it's that good! Especially using fresh Jersey corn! I omit the bacon, just as personal preference. Recipe is quick, easy to follow and very versatile. I've used regular onion & shallot in place of the green onion in a pinch and they are still just as tasty. I cook them in my cast iron skillet and will eventually try baking. Great with the dressing, but also wonderful on their own. Thank you for another great recipe!
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Tina says
August 6, 2015 at 1:37 am

I made these this past weekend and theyare awesome! I omitted the bacon to make them vegetarian. I blogged about it today:
http://tinaschic.com/2015/08/jalapeno-popper-corn-fritters/
Thanks so much for sharing!!
Tina from tinaschic.com
Reply
Anonymous says
August 17, 2015 at 10:33 pm

Yumm, nice recipe kevin, have you try also to mashed the corn using food chopper and mixed it with the other kernel corn?
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Mike says
August 9, 2016 at 9:43 pm

These look great, sir! Very creative, and filled with jalapeno peppers. Quite nice.
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Anonymous says
August 10, 2016 at 2:03 am

Hi, could these be made ahead of time, refrigerated and heated up via microwave? I'd love to bring these to a baby shower. Thanks for posting!
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kevin says
August 10, 2016 at 4:29 pm

Anonymous: Yes! That will work! Enjoy!
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Vicki says
March 7, 2020 at 7:04 pm

Terrific recipe! I’ve made them several times. In fact I just made some for our church potluck tomorrow.
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Carol says
September 6, 2020 at 9:01 pm

For those of you who don’t eat bacon, there is an alternative to get that smoky hickory flavor. And as far as I know it is vegan. It’s called liquid smoke. It is made by a company called Wright’s. I often add a drop or two of this to creamed corn when I want a smokey BBQ’d corn flavor. It might be just the thing to add if you don’t or can’t eat bacon.
Here is what Wright’s says about their product, “It’s easy to bring real smokehouse flavor into your kitchen with wright’s®. The smoke of burning hickory is condensed and combined with spring water to create wright’s liquid smoke, a 100% natural seasoning. Enjoy real smoked flavor in minutes with wright’S.”
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Jeanne says
July 16, 2021 at 5:08 pm

Can these be made ahead and frozen?
How would u reheat?
Thanks!
Reply
- kevin says
  July 20, 2021 at 9:35 am
  
  They are best freshly cook but you can freeze them. I would thaw them and then cook them in a fry pan on medium heat to try to get them a little crispy again. Enjoy!
  Reply
Susanna says
August 7, 2021 at 4:49 pm

Do you think one could make these in an Air Fryer? If so, what temp and time would you suggest?
These look so very yummy and the sauce sounds delish too!
Reply
- kevin says
  August 9, 2021 at 9:55 am
  
  Yes you can! Preheat to 360F, cook about 7-8 minutes, flip and cook another 3-4 minutes. Enjoy!
  Reply
Heather says
October 22, 2023 at 4:06 pm

Would can corn work? Also, what do you recommend serving these with? I was thinking soup, cream based, like a beer cheese, but would that be too much?
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- kevin says
  October 23, 2023 at 10:25 am
  
  Canned corn works! (The texture is a little different from fresh, but it’s good!) These are good with a soup like that! Enjoy!
  Reply