There's something irresistibly comforting about the sound of sizzling batter hitting a hot skillet—and when that batter is packed with sweet corn, gooey cheese, and just the right touch of spice, you know you're in for a treat. These Cheesy Corn Fritters are golden on the outside, tender on the inside, and bursting with flavor in every bite.

I first made these fritters on a whim during a summer barbecue, hoping to use up a few ears of leftover corn. Not only did they disappear within minutes, but guests started requesting them at every get-together after that! They’ve since become one of my go-to recipes for everything from snacky weekends to easy weeknight dinners.

Crispy, cheesy, and incredibly satisfying, these fritters are sure to become a favorite in your kitchen too. Whether you're serving them as a side, appetizer, or main course with a fresh salad, they always deliver big flavor with minimal fuss.

Let’s dive into why these Cheesy Corn Fritters are a must-make!

Why You’ll Love These Cheesy Corn Fritters

Get ready to fall for your new favorite comfort food snack. These Cheesy Corn Fritters are more than just a crowd-pleaser—they’re the answer to busy weeknights, potluck needs, or anytime cravings for something crispy and satisfying.

They’re fast and fuss-free. With a handful of pantry staples and about 20 minutes from start to finish, these fritters are ideal when you need something quick but homemade. No special prep or fancy techniques—just mix, scoop, and fry.

Perfect for any budget. Made with affordable ingredients like canned or frozen corn, shredded cheese, and flour, this recipe proves you don’t have to spend a lot to eat well. It’s a low-cost way to deliver high-impact flavor.

Totally customizable. Want to spice things up? Add jalapeños. Looking to sneak in extra veggies? Toss in some grated zucchini or carrots. These fritters are as flexible as your fridge contents.

Kid-approved and freezer-friendly. Even picky eaters can’t resist the cheesy crispiness, and you can make a double batch and freeze the extras. Perfect for future snack attacks or last-minute lunches.

Once you try them, you’ll see just how easy it is to whip these up any time the craving hits.

Ingredients Notes

The beauty of these Cheesy Corn Fritters lies in their simplicity. Each ingredient contributes to the crispy, golden perfection you’ll love sinking your teeth into.

Corn is the star of the show here. Fresh corn sliced off the cob is ideal in peak season, but frozen or canned corn works beautifully too. If using frozen, be sure to thaw and drain well to prevent a soggy batter. Canned corn should be rinsed and dried slightly before mixing in.

Shredded cheese brings the magic. I prefer a sharp cheddar for its bold flavor and excellent melting properties, but mozzarella adds a nice stretchiness if that’s more your style. You can even mix the two for the best of both worlds.

All-purpose flour forms the base of the batter, giving structure to each fritter. A touch of baking powder helps them puff up just the right amount. If you're gluten-free, you can use a 1:1 GF flour blend with great results.

Eggs and milk bind everything together. The egg adds richness, while milk loosens the batter to the perfect consistency. You want it thick enough to hold shape, but not dry—think pancake batter with texture.

You’ll also need a good skillet—preferably cast iron or nonstick—for frying. A cookie scoop or tablespoon makes portioning easier, and paper towels are handy for draining after frying.

How To Make These Cheesy Corn Fritters

Making these fritters is wonderfully straightforward—and a little bit addictive. Once you’ve made them once, you’ll be looking for excuses to whip them up again.

Start by prepping your ingredients. If you're using fresh corn, slice the kernels off the cob and give them a quick sauté in butter for added sweetness. If using frozen or canned corn, make sure they’re well-drained and patted dry to avoid a watery batter.

In a large mixing bowl, combine the corn, shredded cheese, flour, baking powder, salt, and your choice of seasonings—I like a pinch of paprika and black pepper for subtle heat. Stir everything together until evenly mixed.

In a separate bowl or measuring cup, whisk together the egg and milk, then pour the wet ingredients into the corn mixture. Gently fold everything until just combined. The batter should be thick and scoopable—not runny. If it’s too wet, add a spoonful of flour; too dry, a splash more milk.

Heat a thin layer of oil in a large skillet over medium heat. Once the oil shimmers, scoop the batter by the heaping tablespoon into the pan, flattening slightly with the back of your spoon. Don’t overcrowd the pan—work in batches for best results.

Cook the fritters for 2–3 minutes per side, or until golden brown and crisp. Use a spatula to carefully flip and press them gently to ensure even cooking. Once cooked through, transfer to a paper towel–lined plate to drain off excess oil.

You’ll have hot, golden, cheesy fritters ready to serve in under 30 minutes. They’re best eaten fresh, with a dollop of sour cream or a drizzle of hot honey if you’re feeling adventurous.

Storage Options

These fritters are just as convenient after cooking as they are to make. If you find yourself with leftovers, you’ve got plenty of tasty options.

Let any uneaten fritters cool completely before storing. You can keep them in an airtight container in the fridge for up to 4 days. To prevent sogginess, place a paper towel between layers to absorb moisture.

For longer storage, these fritters freeze beautifully. Lay them flat on a parchment-lined baking sheet until frozen solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months this way.

To reheat, pop them into a hot skillet or toaster oven to restore that irresistible crispness. Microwaving works too, but they may soften—try wrapping in a paper towel to minimize moisture buildup.

Variations and Substitutions

These Cheesy Corn Fritters are endlessly adaptable. Whether you want to turn up the heat or sneak in extra nutrition, there's a version for every craving.

Add some spice by tossing in finely diced jalapeños or a dash of cayenne. A little heat pairs beautifully with the sweetness of the corn and richness of the cheese.

Want to make them meatier? Stir in chopped cooked bacon, ham, or even shredded rotisserie chicken for a heartier take that turns these fritters into a full meal.

For a more veggie-packed option, add grated zucchini or carrots. Just be sure to squeeze out the extra moisture so your batter doesn't get watery.

If you're dairy-free, try using a plant-based shredded cheese and substitute the milk with almond or oat milk. You can even experiment with nutritional yeast for a cheesy flavor boost.

Gluten-free? No problem! A 1:1 gluten-free baking flour works great, and many readers have also had success with almond flour for a lower-carb option.

No matter how you tweak them, these fritters are forgiving, flavorful, and always fun to experiment with.

Let these crispy little corn cakes bring some cheesy joy to your kitchen. Whether you’re feeding a crowd or treating yourself to something special, these Cheesy Corn Fritters are the kind of recipe you’ll return to again and again. Happy frying!