Jalapeno-Cheddar Corn Fritters

With Smoky Bacon and Cilantro-Lime Crema

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Whether you're Southern or just a wannabe Southerner, corn fritters are a much-beloved sign of summer. Made when corn is at the peak of sweetness, these crispy gems are pan-fried until golden on the outside and silky on the inside. We load this version with Cheddar cheese and jalapeño and top 'em off with lime-spiked sour cream and smoky bacon. It's a southern breakfast that satisfies.

In Your Box (serves 2)

  • 1 Lime
  • 4 oz. Corn Kernels
  • 4 Cilantro Sprigs
  • 2 Green Onions
  • 1 Jalapeño Pepper
  • 6 Bacon Strips
  • Info
    4¼ oz. Flour
  • Info
    2 oz. Cheddar Cheese, Shredded
  • 1 tsp. Baking Powder
  • Info
    4 fl. oz. Liquid Egg
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    732
  • Carbohydrates
    38g
  • Fat
    41g
  • Protein
    29g
  • Sodium
    1241mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Zest lime and cut in half. Remove the husk from corn, and using a sharp knife on a stable surface, carefully shave the kernels off the cob. Stem and roughly chop cilantro. Thinly slice green onions. Remove stem, membrane, and seeds and mince jalapeño flesh.

  • 2

    Cook the Bacon

    Place bacon slices on prepared baking sheet, avoiding overlap. Bake for 15-18 minutes, or until desired crispiness is achieved. Remove from the oven and place bacon slices on a paper towel-lined plate to soak up grease.

  • 3

    Make the Batter

    While the bacon is cooking, make the batter. In a clean mixing bowl, combine flour, cheddar cheese, corn, baking powder, liquid egg, jalapeño to taste (if you're averse to heat, only use ⅔ or less), green onion, and a pinch of salt and pepper. Stir together until incorporated.

  • 4

    Prepare the Crema

    In a clean mixing bowl, combine the sour cream, juice of the lime (to taste) and half the lime zest to taste, ½ the cilantro (reserving a bit for garnish), and a pinch of salt and pepper. Stir until incorporated. Place crema in refrigerator to chill before serving.

  • 5

    Cook the Fritters

    Warm 2 tsp. olive oil in a large pan over medium heat. Using a spoon or measuring cup, ladle one-sixth of the batter into the hot sauté pan and cook for 4-5 minutes on each side, or until golden brown, crisp, and firm. Repeat process for remaining fritters, adding more oil 1 tsp. at a time as needed, to make 6 fritters total.

  • 6

    Plate the Dish

    Place 3 fritters on a plate. Lay 3 pieces of bacon next to the fritters. Top fritters with the cilantro-lime crema and garnish with remaining cilantro.

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