Corn Fritters with Chili-Lime Crema

Corn Fritters with Chili-Lime Crema
DifficultyBeginner

Golden, crispy fritters bursting with sweet corn and herbs, served with a creamy chili-lime sauce for the perfect spicy-savory bite.

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Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
For the Corn Fritters
 2 cups corn kernels (fresh, frozen, or canned & drained)
 2 scallions, thinly sliced
 ¼ cup fresh cilantro or parsley, chopped
 2 eggs
 ⅓ cup milk (or buttermilk)
 ¾ cup all-purpose flour
 ½ tsp baking powder
 ½ tsp salt
 ¼ tsp black pepper
 ½ tsp smoked paprika or chili powder
 Optional: 1 small jalapeño, finely chopped (for heat)
 Neutral oil for frying (e.g. canola, vegetable, avocado)
For the Chili-Lime Crema
 ½ cup sour cream or Greek yogurt
 1 tbsp mayonnaise (optional for richness)
 2 tsp lime juice
 ½ tsp lime zest
 1 tsp hot sauce (like Cholula or sriracha) or chipotle in adobo
 Pinch of salt
 Optional: a few drops of honey or agave for balance
Make the Chili-Lime Crema
1

  1. In a small bowl, whisk together:

    • Sour cream or yogurt

    • Lime juice + zest

    • Hot sauce

    • Salt (and a little honey, if using)

  2. Chill until ready to serve — flavors develop as it sits!

Make the Fritter Batter
2

  1. In a large bowl, combine:

    • Corn kernels

    • Scallions

    • Cilantro

    • Jalapeño (if using)

  2. In another bowl, whisk:

    • Eggs

    • Milk

  3. Add the wet mixture to the corn mixture.

  4. Sprinkle in:

    • Flour

    • Baking powder

    • Salt, pepper, paprika

  5. Mix until just combined — don’t overmix. The batter should be thick but scoopable.

Fry the Fritters
3

  1. Heat 2–3 tablespoons oil in a large skillet over medium heat.

  2. Drop batter by heaping tablespoon or small scoop into the hot pan.

  3. Flatten slightly with the back of the spoon.

  4. Cook for 2–3 minutes per side, or until golden and crisp.

  5. Drain on paper towels or a wire rack.

Serve & Garnish
4

  • Arrange warm fritters on a platter.

  • Drizzle with chili-lime crema or serve it on the side for dipping.

  • Optional garnishes:

    • Extra cilantro

    • Thinly sliced chili

    • Lime wedges

    • A light dusting of smoked paprika

Variations
5

  • Add shredded zucchini, diced red pepper, or cheese (like feta or cotija) to the batter.

  • Make it gluten-free with chickpea flour or GF all-purpose flour.

  • Swap crema with avocado lime sauce, aioli, or chipotle mayo.

Pairing Suggestions
6

  • Wine: Dry Riesling, Albariño, or Sauvignon Blanc

  • Beer: Light lager, Mexican pilsner, or wheat beer

  • Cocktail: Classic margarita, paloma, or spicy mezcal mule

  • Non-alcoholic: Limeade, hibiscus iced tea, or sparkling cucumber water

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Ingredients

For the Corn Fritters
 2 cups corn kernels (fresh, frozen, or canned & drained)
 2 scallions, thinly sliced
 ¼ cup fresh cilantro or parsley, chopped
 2 eggs
 ⅓ cup milk (or buttermilk)
 ¾ cup all-purpose flour
 ½ tsp baking powder
 ½ tsp salt
 ¼ tsp black pepper
 ½ tsp smoked paprika or chili powder
 Optional: 1 small jalapeño, finely chopped (for heat)
 Neutral oil for frying (e.g. canola, vegetable, avocado)
For the Chili-Lime Crema
 ½ cup sour cream or Greek yogurt
 1 tbsp mayonnaise (optional for richness)
 2 tsp lime juice
 ½ tsp lime zest
 1 tsp hot sauce (like Cholula or sriracha) or chipotle in adobo
 Pinch of salt
 Optional: a few drops of honey or agave for balance
Corn Fritters with Chili-Lime Crema
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