Southwestern Corn Fritters

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“These are really tasty, but be warned: they cook really quickly. Don't let them dry out by cooking them too long.”

Ingredients Nutrition

  • 1 (15 1/2 ounce) can corn, drained
  • 1 red pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced (Go habanero, if you're really brave.)
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons fresh cilantro, chopped
  • 3 eggs
  • 12 teaspoon cumin
  • salt and pepper, to taste
  • Tabasco sauce, to taste


  1. Heat the oil in a large skillet. Add corn and cook over medium heat for a couple of minutes. Add red pepper and jalapeno and cook for another couple of minutes. Transfer to a bowl and mix in the cilantro. Do not discard the oil.
  2. In a separate bowl, beat the eggs with the cumin, salt and pepper, then stir into vegetables.
  3. Using the same oiled skillet, drop heaping spoonfuls of the corn mixture into the oil. Cook for a minute or two on each side, until browned. Once cooked on both sides, remove from the pan and drain on paper towels before serving.

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