Family Motors - Wichita

Game Day Eats: Corn Fritters with a Cayenne & Lime Crema

Corn Fritters
It's Another Dose of YUM!  And fresh off the cobb, canned corn, frozen, it doesn't matter.

Born and raised in Iowa, the Tall Corn State, access to fresh corn during the summer months was NOT a problem, whether it was from the backyard garden plot or a vendor on the shopping plaza corner!  The supply during the non-seasonal months was plentiful too, having spent time in the kitchen with Mom boiling up some of that fresh corn on the cobb, then slicing it off the cobb and packaging it up for the deep freezer in the basement.

Those are some fond memories and a bonus to doing that corn for the winter months prep - Mom frying up some corn fritters!  What a tasty way to end the food prep day.

Back in the day, canning and freezing vegetables and fruits was a normal part of life, but in today's world, it's easy, convenient, and perhaps cheaper just to pick up a few extra cans or frozen bags of corn now and then to stock up the pantry and freezer.   But that hasn't stopped me from continuing the family tradition of frying up some corn fritters!

I fried some up when watching some NFL playoff football, what a great game day eat!


  • Two cans of whole kernel corn (about 15 ounces each), drained (frozen works too, but thaw it before frying)
  • One cup of self-rising flour
  • One heaping Tablespoon grated Parmesan cheese
  • A pinch of Kosher salt
  • A couple of shakes of black pepper
  • One teaspoon garlic powder
  • One teaspoon onion powder
  • 1/2 teaspoon Cayenne pepper
  • One egg
  • One bottle (give or take ;)) of Guinness Draught Stout Beer
  • One cup Canola oil
  • Green onion, sliced (serving option)

Directions:  In a large cast iron skillet over medium-high heat, warm up the Canola oil (Tip:  place a small new potato in the oil when turning on the heat, when the potato turns golden brown and starts to float, the oil is ready for frying).  In a medium-sized mixing bowl, combine all the dry ingredients.  Add the egg and beer, stirring to create the batter.  Add the corn, stir to incorporate.  When the oil is ready and using an ice cream scoop, drop in some fritters, frying up 4 - 5 at a time.  Turn until golden brown and delicious on all sides, about 2-3 minutes.  Drain on paper towels, hit them with Kosher salt.

For the Cayenne & Lime Crema


  • 2-3 heaping Tablespoons of mayo
  • Dash of black pepper
  • Generous dash of Cayenne pepper
  • The zest from a lime
  • The juice from half a lime

Directions:  Combine all ingredients in a Ramiken-sized bowl, and serve on the side with the fritters.

Not only is this SUPER tasty and easy to prepare, it's a cheap eat!  Great for game day, a real crowd-pleaser.

$pend Wisely My Friends...

~ Mike


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