Sweet Corn Fritters Chili-Lime

These crispy sweet corn fritters with chili-lime mayo are my go-to dish whenever I need a fast crowd-pleaser. Bursting with the sweetness of corn and a kick from the zesty dipping sauce, they make the perfect snack or appetizer for any get-together.

I first fell in love with this recipe after making it for a summer potluck. My friends still ask for it whenever we gather, and kids just gobble them up straight from the pan.

Ingredients

• Sweet corn: Fresh or frozen brings sweetness and crunch to the fritters. Choose plump and juicy kernels for best results.
• Red bell pepper: Finely chopped adds color and a mild sweet flavor. Look for firm and glossy peppers.
• Green onion: Sliced gives a mild oniony bite and freshness to the batter. Use both green and white parts.
• All-purpose flour: Ensures fritters hold together and get crispy edges. Sift for light texture.
• Baking powder: Helps the fritters puff up slightly for a tender bite. Make sure yours is fresh.
• Salt and black pepper: Balance the flavors. Taste your batter and adjust as needed.
• Eggs: Bind the mixture and create a soft interior. Use large eggs at room temperature.
• Milk: Keeps the batter moist and helps everything come together. Whole or two percent both work.
• Mayonnaise: Forms the creamy base for the dipping sauce. Choose a full-fat mayo for the best flavor.
• Lime juice: Brightens the mayo and cuts through the fritters richness. Use freshly squeezed for best taste.
• Chili powder: Adds a smoky spicy kick to the mayo. Opt for your favorite blend and start with a little.
• Salt: Enhances all the flavors. Taste and adjust both batter and mayo before frying or serving.

Step-by-Step Instructions

Mix the Vegetables:

In a large bowl, toss together your sweet corn, red bell pepper, and sliced green onion until well mixed. The colors and textures should already look inviting.

Whisk the Dry Ingredients:

In another medium bowl, whisk together your flour, baking powder, salt, and black pepper. Make sure they are well blended. This prevents lumps in your batter.

Prepare the Wet Base:

In a separate bowl, beat the eggs until smooth, then add the milk. Whisk until fully combined. This helps the batter come together evenly.

Combine Everything:

Pour your wet mixture into the dry ingredients. Use a spatula to fold gently until you see no dry streaks. Then fold in the corn and vegetable mixture. Just mix to combine. Overmixing will make the fritters tough.

Heat the Oil:

Add enough oil to a skillet to coat the bottom well. Heat it over medium heat until shimmering but not smoking. This ensures the fritters do not absorb too much oil.

Form and Fry the Fritters:

Drop generous spoonfuls of batter into the hot skillet. Flatten them slightly for even cooking. Cook three or four fritters at a time so the pan does not get crowded. Fry each side for three to four minutes until golden and crisp. Use a spatula to flip gently.

Drain and Keep Warm:

Transfer cooked fritters onto a plate lined with paper towels to drain any excess oil. Cover with foil if you like to keep them warm while finishing the batch.

Make the Chili-Lime Mayo:

In a small bowl, stir together mayonnaise, lime juice, chili powder, and a pinch of salt until smooth. Taste and add more lime or chili if you crave extra zing. Keep chilled until serving.

Serve and Enjoy:

Arrange warm fritters on a platter with the tangy mayo on the side for dipping. Garnish with extra fresh herbs or a squeeze of lime if you like them extra bright.

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The smell of corn sizzling in the pan with fresh green onion always reminds me of summer at my grandparents growing up. I still love to sneak a bite of the first hot fritter right out of the skillet before anyone else can grab it.

Storage Tips

Once cooled, store fritters in an airtight container in the fridge. They will stay fresh for about three days. To reheat, pop them in a toaster oven or skillet for a couple of minutes and they crisp back up beautifully. If you have leftovers you can freeze them in layers with parchment paper and reheat straight from frozen.

Ingredient Substitutions

No fresh corn? No problem. Frozen corn works just as well. Just thaw and pat it dry before adding. For a dairy-free version, use plant milk and vegan mayo. You can mix in other veggies like grated zucchini or chopped jalapeno if you want extra texture and heat.

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Serving Suggestions

Serve fritters with crisp greens for a light lunch or pair with soup or chili for a fun and filling meal. They also make a great brunch side alongside eggs or an easy party snack with a platter of dips. Sometimes I top mine with a little crumbled feta and extra chili flakes when I want to dress them up.

Cultural and Historical Context

Corn fritters have roots across the American South where sweet corn is treasured at its peak in summer. The blend of a creamy mayo sauce with chili and lime reflects vibrant Tex Mex and Southwestern flavors. Fritters are a classic way to transform simple garden vegetables into something festive and crave worthy.

Common Questions

→ Can I use canned corn for these fritters?

Yes, canned corn works well. Drain and pat dry before adding to avoid excess moisture.

→ How do I keep fritters crispy after cooking?

Place cooked fritters on a wire rack instead of paper towels. This prevents them from steaming and keeps them crispy.

→ What can I substitute for green onion?

Try finely chopped chives or shallots for a similar mild flavor. Regular onion can be used if finely diced.

→ Is there a gluten-free option?

You can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.

→ What else can I serve with these fritters?

Pair with a simple salad, extra dip, or even avocado slices for a refreshing addition.

→ Can fritters be made ahead?

Cooked fritters can be refrigerated and reheated in a skillet or oven until crisp and warm.