Go Back
Print Recipe
No ratings yet

Corn Fritters with Spiced Crema

Author: Gaby


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.