These crispy, sweet, and savory corn fritters are loaded with juicy kernels of corn, cheddar cheese, and bacon. Enjoy them as an appetizer, snack, or side dish.
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Fresh, sweet corn is always plentiful in the summer and is the best when making recipes like these Corn Fritters, also commonly referred to as corn cakes.
When you add bacon and cheese, it’s sure to become a favorite corn recipe for summer.
You don’t have to use fresh corn if it’s not as readily available or off-season. You can use canned corn (as shown below) or frozen.
Other delicious corn recipes to try this summer are Smoked Corn on the Cob and Grilled Corn Salsa.
Why This Recipe Works
These easy-to-make Corn Fritters are the perfect combination of sweet, smoky, and cheesy. They make a great appetizer or snack – especially for summer entertaining if you can get your hands on some fresh summer corn.
You can also make them with leftover bacon from breakfast and eat them for lunch too.
They fry up crunchy on the outside and moist on the inside. While they are delicious on their own, they also taste great with a little dip or sour cream.
This recipe is very versatile. If you’re vegetarian, you can leave out the bacon. If you’re gluten free, use gluten free flour or corn meal. And, you can toss in any herbs or spices that you like to give them a little boost of flavor.
How To Make Corn Fritters
Ingredients
- 1 15-ounce can corn (drained well and patted dry, or use 1 1/2 cups fresh corn or thawed frozen corn)
- 4 slices bacon (cooked and crumbled)
- 3/4 cup all-purpose flour: you can use gluten free or corn meal, if needed.
- 2 eggs (lightly beaten)
- 1/2 cup cheddar cheese (shredded): it is recommended to shred the cheese from a block rather than using pre-shredded bags of cheese.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- oil for frying
Chef’s Tip: for the best corn fritters, use a neutral flavored oil like vegetable or canola to get the corn fritters really crispy. You can use olive oil or peanut oil, but these oils do add some flavor.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you are not using leftover bacon, you will need to cook and crumble that first, as well as shred the cheese.
Drain the corn and pat as dry as you can with paper towels.
Chef’s Tip: if using frozen corn, thaw it first then pat as dry as possible with paper towels.
Create!
Mix together the corn, bacon, flour, eggs, cheese, salt, and pepper until well blended.
Heat just enough oil to cover the bottom of your frying pan over medium heat until hot but not smoking.
Spoon out about 1/4 cup of batter and add it to the hot oil.
Fry undisturbed for 2-3 minutes or until golden brown. Carefully flip and repeat on the other side for another 2-3 minutes.
Remove to a paper towel-lined plate to cool.
Present!
Serve with sour cream or your favorite dip, like Roasted Garlic Aioli, if desired.
Tips and Techniques
- If using frozen corn, thaw it first then pat it as dry as possible with paper towels.
- To remove kernels off of the cob, rest the tip of the corn firmly inside of a bowl with a towel underneath to help prevent it from sliding. Take a knife and cut the kernels off from the stem side down to the tip. Rotate and repeat. You can also use a tool called a corn stripper, if preferred.
- Use a neutral flavored oil like vegetable or canola to get the corn fritters really crispy. You can use olive oil or peanut oil, but these oils do add some flavor.
- Store leftover corn fritters in an airtight container in the refrigerator. Consume within 5-7 days.
- Corn fritters can be frozen after frying for up to 3 months. Allow them to cool, then place them on a tray in the freezer. Once frozen, transfer to an airtight container or freezer bag. Thaw in the refrigerator before reheating in a frying pan to re-crisp them.
More Summer Side Dish Recipes
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Corn Fritters with Bacon & Cheddar Cheese
Ingredients
- 1 15 ounce can corn (drained and patted dry, or 1 1/2 cups fresh or frozen, thawed corn)
- 4 slices bacon (cooked and crumbled)
- 3/4 cup all purpose flour
- 2 eggs (lightly beaten)
- 1/2 cup cheddar cheese (shredded)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- oil for frying
Instructions
- Mix together the corn, bacon, flour, eggs, cheese, salt, and pepper until well blended.1 15 ounce can corn, 4 slices bacon, 3/4 cup all purpose flour, 2 eggs, 1/2 cup cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Heat just enough oil to cover the bottom of your frying pan over medium heat. The oil is hot enough when a few drops of water sizzle when added to it.oil for frying
- Spoon out about 1/4 cup of batter for each fritter and add it to the hot oil. Fry undisturbed for 2-3 minutes or until golden brown. Carefully flip and repeat on the other side for another 2-3 minutes. You may have to work in batches.
- Remove to a paper towel-lined plate to cool.
- Serve with sour cream or dip, if desired.
Notes
- If using frozen corn, thaw it first then pat it as dry as possible with paper towels.
- To remove kernels off of the cob, rest the tip of the corn firmly inside of a bowl with a towel underneath to help prevent it from sliding. Take a knife and cut the kernels off from the stem side down to the tip. Rotate and repeat. You can also use a tool called a corn stripper, if preferred.
- Use a neutral flavored oil like vegetable or canola to get the corn fritters really crispy. You can use olive oil or peanut oil, but these oils do add some flavor.
- Store leftover corn fritters in an airtight container in the refrigerator. Consume within 5-7 days.
- Corn fritters can be frozen after frying for up to 3 months. Allow them to cool, then place them on a tray in the freezer. Once frozen, transfer to an airtight container or freezer bag. Thaw in the refrigerator before reheating in a frying pan to re-crisp them.
Nutrition
This recipe was originally published on July 5, 2017. It was updated with improved instructions, images and tips and techniques in July 2025.
