Honey Jalapeño Corn Fritters with Cilantro Lime Sauce

07.06.18 - BY Nona Raybern

Everyone can now rejoice, because sweet corn season is upon us! Which means it’s the perfect time to break out the corn fritters.

Corn fritters are a real staple in Southern cooking. What’s better than taking a grain and frying it up? Nothing. Nothing is better.

Our version adds a bit of spice with jalapeño and a bit of sweet with honey. If you love corn bread with honey, then you know exactly where we’re going here.

First, roast the corn. If you want, you can also get these nice and charred on the grill for an added smokey flavor.

After the corn cooks, you’ll want to remove the kernels from the cob. The easiest way to do this is with some type of corn stripper. Our newest model is so easy to use. The Endurance® Flexible Corn Stripper accommodates any size of corn and is handheld, keeping it small and easy to store.

Combine all your dry ingredients together. Add all of your wet ingredients and mix everything until nicely incorporated. Add the corn and jalapeños.

In a cast iron skillet over medium high heat, get those fritters frying. Fry on each side about 5 minutes.

Then you’re ready to serve! Get these going alongside some Pulled Pork or Poached Cod. They make a great summer side dish or appetizer.

Honey Jalapeño Corn Fritters with Cilantro Lime Sauce

A Southern classic with a spicy and mildly sweet twist to celebrate corn season. 

Ingredients

  • 1/3
    Cup
    Corn meal
  • 1/4
    Cup
    Flour
  • 1/2
    Tsp
    Baking powder
  • 1/2
    Tsp
    Sea Salt
  • 1/2
    Tsp
    Black pepper
  • 1/3
    Cup
    Milk
  • 2
    Tbs
    Honey
  • 2
    Cups
    Roasted corn, off the cob
  • 3
    Jalapeño peppers, seeded and finely chopped

Cilantro Lime Cream Sauce

  • 1
    Cup
    Whole fat Greek Yogurt or Sour Cream
  • 4
    Cloves
    Garlic, finely minced
  • 2
    Limes, juiced
  • 1/4
    Cup
    Cilantro, finely chopped

Peach Chili Garlic Sauce

  • 1
    Peach, cubed
  • 2
    Cloves
    Garlic, minced
  • 1
    Tbs
    Chili paste
  • 1/2
    Cup
    Brown sugar
  • 1/2
    Cup
    Water

Instructions

For the Fritters

  1. In a large bowl, mix together all the dry ingredients: cornmeal, flour, baking powder, salt, and pepper. Add milk and honey. Mix together until thick and thoroughly mixed through. Add corn and jalapeño to the mixture, until everything is well incorporated. 

    Heat skillet over medium high heat and add vegetable oil to the pan. 

    Scoop 1/3 cup of mixture into the skillet, gently pressing until it's flattened into a circle. Cook for 5 minutes on each side until browned. Remove and repeat. 

For the Sauces

  1. Cilantro Lime Cream: Stir all the ingredients together. Refrigerate for at least one hour. 

    Peach Chili Garlic: Combine all the ingredients in a small saucepan. Bring to a boil, then reduce to low heat and simmer for at least 1 hour, stirring occasionally. The peaches should start to break apart when stirring at this point. When everything is combined and garlic is soft, it's ready to serve. 

Recipe adapted from Table for Two.