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Skillet Corn Fritters With Grilled Tomato Toppers

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“I got this from Everyday with Rachael Ray. It's a great mag.”
8 fritters

Ingredients Nutrition

  • 1 12 cups grilled creamed corn
  • 12 cup red onion, finely chopped
  • 13 cup breadcrumbs
  • 2 eggs, beaten
  • 1 teaspoon baking powder
  • salt and pepper
  • 14 cup vegetable oil
  • 2 tomatoes, cut into 8 slices
  • 2 tablespoons basil, thinly sliced


  1. The grilled creamed corn recipe:
  2. Preheat a grill to medium. In a large bowl, combine the creamed orn, onion, breadcrubs, eggs, baking powder, 1 tsp salt and 1/2 tsp pepper.
  3. Position a large cast-iron skillet over the grate. Add 1/2 tbs oil and heat until hot.
  4. working in batches, drop 1/4 cupfulls of the batter onto the skillet, leaving an inch in between.
  5. Cover and cook, turning once and pressing gently to flatten, until browned and cooked through, about 8 minute
  6. drain on paper towles. repeat with another 1 1/2 tbs oil and the remining batter.
  7. Increase the heat to high. Brush the tomato slices with the remaining 1 Tbs oil and season with salt and pepper.
  8. Arrange on the grate in a single layer and grill, turning once, until grill marks appear, about 3 minute.
  9. Transfer the corn fritters to a platter and top with the tomato slices and basil.

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