There is something undeniably magical about fresh Corn. It signals the arrival of warmer days, backyard gatherings, and plates piled high with vibrant food. Whether you are grabbing a quick bite or planning a full family dinner, this ingredient brings a natural sweetness that is hard to beat.
You know what? Sometimes boiling or grilling a cob just is not enough. You want something with a bit more crunch, a bit more savory depth, and a whole lot of flavor. That is where these fritters come into play. They transform humble Yellow Corn into something truly special.
Honestly, this recipe has become a go to in my kitchen. It bridges the gap between a side dish and a main event. Plus, it is one of those Sweet Corn Recipes that works for breakfast, lunch, or a late night snack.
If you have been wondering How To Make Corn exciting again, you have found the answer. We are taking fresh ears, adding some heat, and frying them to golden brown perfection. Let me explain why this dish is going to win you over.
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Why You’ll Love This Recipe
First off, the texture is incredible. By using cornmeal in the batter, we get this fantastic crunch on the outside that gives way to a soft and tender center. It is the kind of bite that makes you want to reach for a second one immediately.
Here is the thing about these fritters: they are versatile. You can serve them as Corn Snacks during a movie night or plate them up with a fresh salad for a light dinner. They fit into just about any meal plan without any fuss.
The flavor profile is perfectly balanced. You get the natural sugar from the Corn mixed with the savory punch of garlic and scallions. Then, we dip it all into a honey sriracha aioli that adds just the right amount of kick.
Another reason you will love this is the simplicity. You do not need fancy equipment. If you have a food processor and a pan, you are good to go. It is a no fuss recipe that delivers restaurant quality results right at home.
Finally, it is budget friendly. Corn is often one of the most affordable produce items, especially when it is in season. You can feed a whole crowd without breaking the bank, which is always a win in my book.
Ingredients
To get started, you will need to gather a few fresh items and some pantry staples. The star of the show is, of course, the Corn, but the aromatics play a huge role here too.
For the Fritters
- 8 ears of Corn, shucked and cooked
- 1/4 cup milk
- 2 eggs
- 1/4 cup scallions or green onions, sliced
- 3/4 tsp garlic, minced
- 2 Tbsp cilantro, minced
- 1 small yellow onion, very finely diced
- 1 cup flour
- 1/2 cup cornmeal
- 3/4 Tbsp salt
- 3/4 Tbsp sugar
- 1 1/8 Tbsp baking powder
- 1/2 tsp ground coriander
- 2 tsp ground black pepper
- Oil for cooking
For the Aioli
- 1 cup mayonnaise
- 1 Tbsp Sriracha sauce (more or less to taste)
- 2 Tbsp honey
Step By Step Instructions
Making these fritters is a fun process. It involves a little bit of prep, but the sizzling result is worth every minute. Just follow along, and you will have a platter of golden goodness in no time.
Step 1: Prepare the Aioli
First, let us get the sauce out of the way. In a small bowl, mix the mayonnaise, Sriracha sauce, and honey together. Stir it well until it is smooth and uniform in color.
Once mixed, place the sauce in the refrigerator. This step is crucial because it allows the flavors to meld together while you cook the fritters. It tastes much better when chilled.
Step 2: Heat the Oil
Grab a large skillet or a heavy bottomed pan. Pour in enough oil for shallow frying. You want to heat the cooking oil to 350 degrees F.
If you do not have a thermometer, you can test the oil with a wooden spoon handle. If small bubbles form around the wood, the oil is likely ready. Getting the temperature right ensures the fritters do not absorb too much grease.
Step 3: Grill the Corn
This step adds a lovely smoky flavor. Grill the 8 ears of Corn on a grill until they have some nice char marks. If you do not have a grill, you can cook them using your preferred method, like boiling or roasting.
Once the Corn is cooked and cool enough to handle, carefully cut the kernels off the cob. Try to get as much of the kernel as possible without cutting into the tough cob center.
Step 4: Create the Creamy Base
Now for the secret to the texture. In a food processor, add about half of the corn kernels and all of the milk. We are splitting the Corn here to create two different textures.
Pulse the mixture until the Corn is chopped and the mixture looks creamy. It does not need to be a smooth puree, but it should be broken down significantly. Transfer this creamy mixture to a large mixing bowl.
Step 5: Add Aromatics
To the bowl with the creamy corn mixture, add the remaining whole corn kernels. This gives you those nice pops of sweetness in every bite.
Next, add the eggs, sliced scallions, minced garlic, minced cilantro, and the finely diced yellow onion. Stir everything together until it is well combined and looks colorful.
Step 6: Mix Dry Ingredients
In a separate mixing bowl, it is time to whisk the dry items. Add the flour, cornmeal, salt, sugar, baking powder, ground coriander, and black pepper.
Whisk these together to ensure the baking powder and spices are evenly distributed. This prevents getting a bite of pure salt or baking powder later on.
Step 7: Combine Batter
Pour the dry ingredients into the bowl with the wet Corn mixture. This is where you want to be gentle. Stir until just combined.
Do not overmix the batter. Overmixing can lead to tough fritters. You want the flour to be just moistened so the final result stays tender and light.
Step 8: Fry the Fritters
Drop the batter by the heaping tablespoon into the hot oil. You can cook about 5 to 6 at a time, depending on the size of your pan.
Be careful not to overcrowd the pan. If you put too many in at once, the oil temperature will drop, and the fritters will become soggy instead of crispy.
Step 9: Cook Until Golden
Fry the fritters for about 2 to 3 minutes per side. You are looking for a deep golden brown color. The edges should look crispy and delicious.
Flip them carefully to avoid splashing hot oil. Keep an eye on them, as the sugar in the Corn can cause them to brown quickly.
Step 10: Drain and Serve
Remove the fritters from the oil with a slotted spoon. This helps excess oil drip back into the pan. Place them on a paper towel lined plate to drain further.
Serve them warm immediately. Bring out that chilled aioli sauce you made earlier and enjoy the perfect combination of hot, crispy fritters and cool, spicy sauce.
How To Store Leftovers
If you happen to have leftovers, you are in luck. These Corn Snacks store surprisingly well. Place them in an airtight container once they have cooled down completely.
You can keep them in the refrigerator for up to 3 days. To keep them from getting soggy, you might want to place a sheet of paper towel in the container to absorb moisture.
Freezing is also an option. Lay them out on a baking sheet to freeze individually first, then transfer them to a freezer bag. This stops them from sticking together in one big clump.
When you are ready to eat, skip the microwave. The microwave will make them rubbery. Instead, reheat them in an oven or toaster oven at 350 degrees F until they are heated through and crispy again.
Tips
For the best results, use fresh Corn whenever possible. The natural milk inside the kernels adds a creaminess that canned versions just cannot match. However, frozen kernels can work in a pinch if you thaw and drain them well.
Keep an eye on your oil temperature. If the oil is too hot, the outside will burn before the inside is cooked. If it is too cool, the fritters will be greasy. Adjust your heat as you go.
Do not skip the resting time for the batter if you can help it. Letting the batter sit for just 5 minutes allows the cornmeal to hydrate slightly, improving the texture.
If your batter feels too runny, add a tablespoon more flour. If it is too thick, a splash more milk will fix it. The moisture content of Corn varies, so you might need to adjust slightly.
Conclusion
There you have it. A simple, flavor packed recipe that celebrates the best of Yellow Corn. Whether you are a seasoned cook or just starting out, these fritters are forgiving and fun to make.
The combination of the smoky grilled kernels, the fresh herbs, and that addictive honey sriracha aioli is truly something special. It is one of those Sweet Corn Recipes that you will find yourself coming back to again and again.
So next time you see a pile of fresh husks at the market, grab a few extra ears. Whip up a batch of these fritters and watch them disappear. Happy cooking!
FAQ
Can I Make This Gluten Free?
Yes, you can. Simply swap the all purpose flour for a 1:1 gluten free flour blend. Ensure your cornmeal and baking powder are certified gluten free as well to be safe.
Can I Use Canned Corn?
Fresh is best for texture, but canned works. Make sure to drain the liquid very well. You might not get the same smoky flavor since you cannot grill it easily, but it will still be tasty.
Can I Air Fry These?
While deep frying gives the best crunch, you can air fry them. Spray the basket and the fritters with oil. Cook at 400 degrees F for about 10 to 12 minutes, flipping halfway through.
Is The Aioli Very Spicy?
The spice level is up to you. The recipe calls for 1 tablespoon of Sriracha, which gives a mild heat balanced by the honey. Feel free to add less or more depending on your preference.
What Kind of Oil is Best?
Use a neutral oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are all excellent choices for frying these Corn Snacks.
Easy Corn Fritters with Honey Sriracha Aioli
These easy corn fritters are crispy on the outside and tender on the inside. Made with fresh corn and served with a tasty honey sriracha aioli, they’re a perfect no-fuss snack or side dish for any weeknight meal.
Requirements
Ingredients
Instructions
- Prepare the Aioli: In a small bowl, mix the mayonnaise, Sriracha, and honey until smooth. Chill in the refrigerator.
- Heat the Oil: Heat oil for shallow frying in a large skillet to 350°F.
- Prep the Corn: Grill the corn until charred, then cut kernels off the cob once cool.
- Create the Base: In a food processor, pulse half the corn kernels with the milk until creamy. Transfer to a large mixing bowl.
- Add Aromatics: To the creamy corn, add the remaining whole corn kernels, eggs, scallions, garlic, cilantro, and diced onion. Stir to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cornmeal, salt, sugar, baking powder, coriander, and black pepper.
- Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fry the Fritters: Drop heaping tablespoons of batter into the hot oil, cooking 5-6 at a time.
- Cook Until Golden: Fry for 2-3 minutes per side until deep golden brown and crispy.
- Drain and Serve: Remove with a slotted spoon and drain on a paper towel-lined plate. Serve warm with the chilled aioli.
Notes
For the best results, use fresh corn whenever possible. The natural milk inside the kernels adds a creaminess that canned versions just can’t match.
Keep an eye on your oil temperature. If the oil is too hot, the outside will burn before the inside is cooked. If it is too cool, the fritters will be greasy.
If your batter feels too runny, add a tablespoon more flour. If it is too thick, a splash more milk will fix it.
Nutrition
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Sugar
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