Corn Fritters with Homemade Pico
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 8–10
- Difficulty
- Medium
These crispy-on-the-outside, soft-on-the-inside corn fritters are loaded with sweet corn, melty cheese, and just the right amount of seasoning. Served with fresh pico de gallo and a cool avocado crema, they're perfect as an appetizer, side dish, o...
Ingredients
- ½ cup all-purpose flour
- ½ cup masa harina (Maseca)
- 1 Tbsp sugar
- 1 tsp SPG or all-purpose seasoning, plus more to taste
- ½ cup half-and-half or whole milk, plus 2 to 4 Tbsp more if needed
- 2 large eggs
- 1 cup frozen sweet corn, thawed
- ½ cup creamed corn (optional)
- ½ cup shredded queso quesadilla cheese or Monterey Jack cheese
- High-heat cooking oil
- 1 large tomato, diced
- 1 jalapeño, seeded and diced
- ¼ red onion, diced
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 tsp all-purpose seasoning
- ½ cup Mexican crema or sour cream
- 2 to 3 Tbsp mashed avocado
- Juice of ½ lime (optional)
- Chipotle hot sauce (optional)
Directions
- Preheat your Blackstone or griddle to medium heat, about 350°F.
- In a large bowl, whisk together the flour, masa harina, sugar, and seasoning.
- Add the half-and-half and eggs, whisking until the batter is smooth and thick but still scoopable. If needed, add 2 to 4 tablespoons of additional half-and-half or milk to reach the desired consistency.
- Fold in the sweet corn, creamed corn (if using), and shredded cheese until evenly combined.
- In a separate bowl, combine the tomato, jalapeño, red onion, cilantro, lime juice, and seasoning to make the pico de gallo. Stir well and adjust seasoning to taste.
- In another small bowl, mix together the Mexican crema and mashed avocado. Add lime juice and chipotle hot sauce, if desired.
- Lightly oil the griddle. Scoop about 2 tablespoons of batter onto the griddle for each fritter, leaving space between them.
- Cook for 2 to 3 minutes, or until the bottoms are golden brown. Add a little more oil around the edges if needed, then flip and cook for another 2 to 3 minutes until cooked through and golden.
- Transfer the fritters to a wire rack to keep them crisp while you finish cooking the remaining batter.
- Serve warm with the avocado crema and fresh pico de gallo.