Corn Fritters with Spiced Crema

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I’m pretty much down with anything that gives me an excuse to eat guacamole. Not that you really need an excuse to eat guac! But rather than just eat it with a spoon, straight out of the bowl, I whipped up a batch of these Corn Fritters with Spiced Crema and made a sassy Mexican themed meal out of it!

Corn Fritters with Spiced Crema Growing up my mom used to make this epic Corn Soufflé that is loaded with all kinds of spices, cheese and some herbs! It feeds a crowd, and since it’s just me and Thomas, I whipped her recipe into more of an appetizer/tapa kinda thing! It worked brilliantly and I’m officially obsessed. I’m also excited to be kicking off a partnership with McCormick! They are basically the king of spices and I’ll be using their awesome products for tons of fab recipes over the next few months 🙂

Corn Fritters with Spiced Crema

These fritters loaded with fresh corn, a touch of cornmeal, sharp cheddar, Sweet Paprika, California Garlic Powder and lime juice along with some freshly cut herbs! (Not freshly cut from my garden, because we all know I kill plants, but from someone else’s garden who clearly doesn’t have a black thumb!)

Once they are shaped and lightly seared, they get topped with guacamole (duh) and a spiced crema that’s made with smoked paprika to kick things up a notch and give you a bit more zip!

Corn Fritters with Spiced Crema

Corn Fritters with Spiced Crema


For the Corn Fritters

  • 3 cups fresh corn cut from the cob
  • 3/4 cup cornmeal
  • 2 eggs beaten
  • 1/2 cup shredded sharp cheddar cheese
  • 1 teaspoon McCormick Sweet Paprika
  • 1 teaspoon McCormick California Garlic Powder
  • 1/2 teaspoons McCormick Crushed Red Pepper flakes
  • 1/4 cup chopped chives
  • 1/4 cup chopped green onions
  • 1 lime juiced
  • 4 tablespoons vegetable oil

For the Spiced Crema

  • 1 cup sour cream
  • 1 lime juiced
  • 1/2 - 1 teaspoon McCormick Smoked Paprika

Other toppings

  • 1 recipe Guacamole
  • 1 recipe Chipotle Salsa


For the Corn Fritters

  • Combine all the ingredients except the vegetable oil in a large bowl and mix together until evenly incorporated. The mixture should be mostly sticking together.
  • Using a 1/4 cup measuring cup, form the mixture into patties, making sure to press the corn mixture together using the palms of your hands. If the mixture is too wet and not sticking together, add a touch more cornmeal.
  • In a heavy bottom skillet, heat 2 tablespoons of the vegetable oil over medium high heat. Once hot, add 4 corn fritters to the skillet at a time, searing them for 2-4 minutes on each side. Carefully flip the fritters over and continue to sear for about 2-4 more until both sides are golden brown. Remove the fritters from the skillet and set them on a paper towel lined plate to dry. (Note - when searing these, the golden brown crust should form on one side before flipping them over otherwise they will fall apart a bit)
  • Repeat the process with the remaining corn mixture. It will yield about 12 corn fritters.
  • Once the fritters are all cooked, serve them alongside a batch of guacamole and the spiced crema. You can serve it with salsa too!

For the Spiced Crema

  • Meanwhile, whisk together the ingredients for the Spiced Crema. Taste and add more lime juice or McCormick Smoked Paprika as needed. Refrigerate until ready to serve.


  1. My mom used to make these little corn fritter thingamajiggies when I was little, back before corn was, like, the IT cob veggie and cast iron was all Kinfolky and cool. These totally take me back to that moment! And yes, I mean, guacamole on ice cream would be a good idea. You can never go wrong with guac. Love!!

  2. These sound and look so lovely. They seem like more corn than anything else, but I bet the little bit of cornmeal makes all the difference. And with that saucy topping … delicious!

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