Jalapeno popper corn fritters


Chef Brian Kearns


2 cups corn (4 ears)

1/2 cup flour

1 egg

1/2 cup cheddar cheese, grated

1/4 cup cream cheese, room temperature

2+ jalapeno peppers, diced

2 slices bacon, cooked and crumbled

1 teaspoon smoked paprika

1 teaspoon ground coriander

2 green onions, sliced

1 handful cilantro, chopped

1 lime, zest and juice

2 tablespoons oil


1. Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.

2. Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.

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