By Chef Alli

Mexican Corn Fritters

Mexican Corn Fritters | Chef Alli | Kansas Living Magazine


  • 2 cups fresh corn kernels, cut off the cob (or use frozen corn, thawed)
  • 1 jalapeno, seeds and membranes removed, minced
  • 1–2 roasted red pepper pieces (if roasting your own red bell pepper, use about half of it)
  • 1 egg, well beaten
  • 2 Tbsp. sugar
  • 1/2 tsp. kosher salt
  • 2 Tbsp. butter, melted
  • 2 tsp. baking powder
  • 1 cup all-purpose flour
  • 2/3 cup milk
  • 1 Tbsp. canola oil
  • Sour cream and fresh salsa, for garnishing


Mix all ingredients except oil in a large bowl, stirring just until combined.

Heat oil in a large nonstick skillet over medium-high heat; drop spoonfuls of batter into skillet, making fritters as big as you prefer.

When top of fritter bubbles, flip over and cook on the other side, browning on each side.

Serve topped with fresh salsa and a dollop of sour cream.

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  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to