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Jalapeno Popper Corn Fritters


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Rate this recipe 4.3/5 (7 Votes)


  • Jalapeno Popper Dressing:
  • 2 cups corn
  • 1/2 cup flour* (or corn flour, or rice flour, etc)
  • 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 (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander, toasted and ground
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, zest and juice
  • 2 tablespoons oil
  • 1/2 cup jalapeno popper dressing (optional)
  • 1/2 cup cream cheese (light is ok), softened
  • 1/4 cup Greek yogurt or sour cream or mayonnaise
  • 1/4 cup buttermilk
  • 1/4 cup fresh, pickled or roasted jalapenos
  • 1 clove garlic
  • 1 green onion
  • 1 tablespoon cilantro
  • 2 tablespoons bacon, cooked and crumbled (optional)
  • salt and pepper to taste
  • Puree everything in a food processor and optionally let sit in the fridge for a few hours.
  • Tip: Add the jalapenos a bit at a time to get the heat level to where you want it.


Servings 2
Preparation time 20mins
Adapted from


Step 1

Corn Fritters:

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

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.

Serve with jalapeno popper dressing and enjoy!


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