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Crispy and a touch spicy, these Jalapeño Cheddar Corn Fritters with Chipotle Aioli make for the best simple summer appetizer. In less than 30 minutes you’ll have a batch of golden crisp corn fritters seasoned with jalapeño, garlic, and chive. Serve these fun summer bites with creamy chipotle honey aioli to balance out the heat. The best, slightly addicting, summer appetizer that will be equally great for upcoming fall game days.

overhead photo of Jalapeño Cheddar Corn Fritters with Chipotle Aioli

I’ve had these corn fritters on my list of recipes to make all summer long. But I wanted to wait until the corn was finally sweet enough to really be delicious. Not sure about you all, but around here our corn, tomatoes, and peaches have finally come in and they are perfectly sweet and ripe. I’m so glad I waited to make these until the corn was just right, because oh my gosh, you guys?

These are some of the best corn fritters. Think crispy, spicy, a little bit cheesy, and um, well, corny? Yes, that’s cheesy to say, but not really sure there’s a better way to put it, so I’m sticking with corny.

And then there’s that aioli? It adds that creamy touch that’s very much needed to balance out the heat from the jalapeños.

Definitely not your average corn fritters, but they sure are delicious. And fun….and only just a little bit addicting too.

overhead prep photo of Jalapeño Cheddar Corn Fritter batter

The inspiration? Ok and a little story.

I couldn’t really tell you exactly when I had this idea, or how it came to be. But when creating this recipe I actually turned to an older recipe I shared way back in the day. If you’ve been reading HBH for a while, you might remember these chipotle cheddar burgers? I made them as a game day burger for the upcoming fall football season back in August of 2014. So six years ago…pretty close to the day.

Still can’t believe we’ve been working on HBH for so many years now. This October will be our eighth year working full time on HBH…craziness.

It’s so fun to look back at those old blog posts and see how far we’ve come. Six years ago I would have never imagined we’d be doing all that we’re doing today. Cookbooks, collaborations, and even cooking live on GMA. And more coming soon that I can’t wait to share. Anyway, seeing the growth excites me!!

Plus those burgers? I had completely forgotten about them. How did I even think those up? The photos are not my best, but they sound delicious. I really should remake them again…soon.

overhead close up photo of Chipotle Aioli

The details of these summer corn fritters…

Have you ever made corn fritters? There are a few ways to do so, but I went the more southern route and fried my fritters. I don’t normally love frying, but this time, I think it was a good idea.

Again. These. Are. So. Good.

And incredibly easy too. Essentially a corn fitter is just fried pancake batter with corn in the mix. They’re light and airy on the inside and crispy on the outside. These fritters, however, have a few additional flavors.

Enter the jalapeños, garlic, and cheddar. Just my three favorite foods to pair with sweet summer corn. Mix up the batter, flour, baking powder, garlic, and cheddar. Then add some milk, stir in plenty of corn, jalapeños, and chives.

Heat just a bit of oil, and fry um up. Then drain and that’s pretty much it. Easy, right?

side angled close up photo of Jalapeño Cheddar Corn Fritters with Chipotle Aioli

Oh but, you do need that aioli.

For the aioli, I made a “cheaters” aioli. I just used my favorite avocado oil mayo, lots of fresh lemons, and a good pinch of chipotle chili powder…for some added smokiness. But the key to this aioli? A little touch of honey. The honey helps to balance the jalapeños in the fritters. It’s the perfect balance of spicy, smoky, and sweet.

Also, I want to note that the lighter colored sauce was just plain mayo with garlic, chives, and lemon. I was thinking about a two dip situation, but honestly, the chipotle aioli is all you need.

Once the fritters have all been cooked, serve immediately with aioli.

Oh. So. Very. Good!

This is very cheesy of me to say, but these fritters are a real summer treat and should be enjoyed properly. With double the aioli, your favorite drink in hand, and ideally on the porch while watching the sunset with friends…or family…or both…everyone loves corn fritters!

Everyone. So, on that note, maybe double the recipe. Yep, that would be smart.

overhead close up photo of Jalapeño Cheddar Corn Fritters with Chipotle Aioli

Looking for other summer corn recipes? Try these:

Instant Pot Chipotle Cheddar Corn Chowder

Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas

Grilled Street Corn Salad with Avocado “Mayo”

Lastly, if you make these jalapeño cheddar corn fritters with chipotle aioli., be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Jalapeño Garlic Corn Fritters with Chipotle Aioli.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 328 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Chipotle Honey Aioli


  • 1. In a large bowl, mix the flour, baking powder, cheddar, garlic, and a pinch each of salt and pepper. Add the milk and egg, mixing until just combined. Stir in the corn, jalapeños, and chives.
    2. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
    3. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fritters with aioli for dipping. ENJOY!
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  1. 5 stars
    So delish!! We made them yesterday to accompany gumbo. Served with the aioli and some with hot honey. Huge hit!!! Will be making them again!!!!

  2. These were so, so good!
    I didn’t have cheddar, so subbed in some cream cheese cut into little pieces. Will be making again for sure!!)

    1. Thanks so much Stef!! I appreciate you making this recipe and sharing your feedback, so glad to hear the fritters were a hit! xT

    1. Hey there,
      Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx

  3. 5 stars
    Delicious! I didn’t have fresh jalapeños so I subbed hot and sweet jalapeños from Trader Joe’s. Also subbed buttermilk for milk. I was a bit worried the batter was too thick but after a few min it thinned out a bit. Everything was sooo good. I also madevthe dipping sauce with 1/2 mayo and 1/2 greek yogurt added the adobo sauce from canned chipotles.

    1. Hi Amy,
      Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!

  4. Made these last night for the first time. Tonight I’m doing double the batch! Can’t get my hands on jalapenos at the moment so used ones in the jar. Bloody delicious and the aioli. Cheers.

    1. Hi Kyllie,
      Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  5. I have made this twice this week! Fresh corn is abundant right now and this recipe is soooo good! Thanks for the recipe.

  6. These are absolutely delicious… actually so are this years in wontons.

    Can they be made in air fryer? If so, any suggestions/hints?

    I’m making a B’day for friends and making Mr. Keller’s fried chicken … I know a lot of “fried” but won’t be able to fry both stove top at the same time!

    1. Hey Michelle,
      So glad you have enjoyed this recipe!! Sorry, this batter won’t work in the air fryer! Let me know if you have any other questions! xx

    1. Hi Megan,
      Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx

  7. 5 stars
    I just made these the other day. Don’t be scared by the jalapeño. My husband is not a big fan of spice, but it was not the least bit spicy. I will use 2 next time. I would also add additional salt, but you can also do it after. This was my first time frying anything, but it was easy. I put the cold oil in a plastic container that was being discarded. Highly recommend this recipe if you have been craving fritters like I was!

  8. When you fry things in 1-2 inches of oil, how do you prevent the oil from bubbling and splashing around everywhere? I always end up getting burned 🙁

    And how do you dispose of the used oil? It’s horrible for your sink if you just put it down the drain. Only time I deep fried anything I put it in containers to put in the trash, but it just seems so wasteful and complicated.

    I would love to make this type of thing, because it looks so good! But the logistics are a nightmare for me.

    1. Hi there,
      Unfortunately, that is one of the downfalls with frying, you just have to be super careful. I usually save a can either from a sparkling water or a beer can to pour the oil into and dispose of it like that. If it seems overwhelming for you, I would skip the recipe:) No need to stress when making something, that takes the fun out of it! xTieghan

      1. 3 stars
        Search Amazon for an “oil strainer and storage.” This lets your use the oil several times before you have to throw it away. When you do throw it away, let it cool then use several absorb any paper towels to soak up the oil and put them in a used plastic bag.

  9. 5 stars
    I’ve made these twice and they are fantastic! Can use as an appetizer or over a bed of greens for an entree. Fresh corn is a must, IMO. Totally delicious!

    1. Hi Marilyn,
      Thanks for your comment! So glad to hear that this recipe was a winner, thanks a lot for giving it a go! ?xTieghan

  10. I very much enjoyed this recipe. I realized as I was shredding my cheese I had closer to a cup – ooooops. After all, I am from Wisconsin. Batter was thick. Added an additional 1/2 of egg. Used buttermilk instead of milk and added a bit more to get batter thinner. I did too big of fritters, but still turned out great. Had no chives or garlic so went with garlic and onion powders. Added a bit of sugar as one review suggested. Did 1.5 jalapenos, next time would do more.

    SERVE AS MADE. They cool down quickly but are delicious fresh out the fryer 🙂

    1. Hey Kate,
      Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

    1. Hi Meaghan,
      Sure, I don’t see why that wouldn’t work for you! I hope you love the recipe! xTieghan

    1. Hey Dolores,
      Yes, I would thaw the frozen corn, but that will work well for you! Let me know if you give the recipe a try, I hope you love it!! xTieghan