Uploaded August 2026 | Updated September 2026, 1 week ago
Hussey is serving up crispy corn fritters that are golden on the outside, soft on the inside, and loaded with sweet corn and melty cheese. Topped with fresh pico de gallo and a creamy avocado crema, this easy Blackstone recipe makes the perfect appetizer, side dish, or snack.
Watch the full video: youtu.be/EjJgnj_wOwo
Corn Fritters with Homemade Pico: blackstoneproducts.com/blogs/recipes/corn-fritters-with-homemade-pico
Ingredients
Corn Fritters
½ cup all-purpose flour
½ cup masa harina (Maseca)
1 Tbsp sugar
1 tsp SPG or all-purpose seasoning, plus more to taste
½ cup half-and-half or whole milk, plus 2 to 4 Tbsp more if needed
2 large eggs
1 cup frozen sweet corn, thawed
½ cup creamed corn (optional)
½ cup shredded queso quesadilla cheese or Monterey Jack cheese
High-heat cooking oil
Pico de Gallo
1 large tomato, diced
1 jalapeño, seeded and diced
¼ red onion, diced
¼ cup chopped cilantro
Juice of 1 lime
1 tsp all-purpose seasoning
Avocado Crema
½ cup Mexican crema or sour cream
2 to 3 Tbsp mashed avocado
Juice of ½ lime (optional)
Chipotle hot sauce (optional)
Directions
1. Preheat your Blackstone or griddle to medium heat, about 350°F.
2. In a large bowl, whisk together the flour, masa harina, sugar, and seasoning.
3. Add the half-and-half and eggs, whisking until the batter is smooth and thick but still scoopable. If needed, add 2 to 4 tablespoons of additional half-and-half or milk to reach the desired consistency.
4. Fold in the sweet corn, creamed corn (if using), and shredded cheese until evenly combined.
5. In a separate bowl, combine the tomato, jalapeño, red onion, cilantro, lime juice, and seasoning to make the pico de gallo. Stir well and adjust seasoning to taste.
6. In another small bowl, mix together the Mexican crema and mashed avocado. Add lime juice and chipotle hot sauce, if desired.
7. Lightly oil the griddle. Scoop about 2 tablespoons of batter onto the griddle for each fritter, leaving space between them.
8. Cook for 2 to 3 minutes, or until the bottoms are golden brown. Add a little more oil around the edges if needed, then flip and cook for another 2 to 3 minutes until cooked through and golden.
9. Transfer the fritters to a wire rack to keep them crisp while you finish cooking the remaining batter.
10. Serve warm with the avocado crema and fresh pico de gallo.
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Blackstone recipes: blackstoneproducts.com/blogs/recipes?utm_source=youtube&utm_medium=social&utm_campaign=description_recipes_page_4_7_22
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Cook Anything, Anytime, Anywhere.
#BlackstoneGriddle #BlackstoneGriddleRecipes #CornFritters
Hussey is serving up crispy corn fritters that are golden on the outside, soft on the inside, and loaded with sweet corn and melty cheese. Topped with fresh pico de gallo and a creamy avocado crema, this easy Blackstone recipe makes the perfect appetizer, side dish, or snack.
Watch the full video: youtu.be/EjJgnj_wOwo
Corn Fritters with Homemade Pico: blackstoneproducts.com/blogs/recipes/corn-fritters-with-homemade-pico
Ingredients
Corn Fritters
½ cup all-purpose flour
½ cup masa harina (Maseca)
1 Tbsp sugar
1 tsp SPG or all-purpose seasoning, plus more to taste
½ cup half-and-half or whole milk, plus 2 to 4 Tbsp more if needed
2 large eggs
1 cup frozen sweet corn, thawed
½ cup creamed corn (optional)
½ cup shredded queso quesadilla cheese or Monterey Jack cheese
High-heat cooking oil
Pico de Gallo
1 large tomato, diced
1 jalapeño, seeded and diced
¼ red onion, diced
¼ cup chopped cilantro
Juice of 1 lime
1 tsp all-purpose seasoning
Avocado Crema
½ cup Mexican crema or sour cream
2 to 3 Tbsp mashed avocado
Juice of ½ lime (optional)
Chipotle hot sauce (optional)
Directions
1. Preheat your Blackstone or griddle to medium heat, about 350°F.
2. In a large bowl, whisk together the flour, masa harina, sugar, and seasoning.
3. Add the half-and-half and eggs, whisking until the batter is smooth and thick but still scoopable. If needed, add 2 to 4 tablespoons of additional half-and-half or milk to reach the desired consistency.
4. Fold in the sweet corn, creamed corn (if using), and shredded cheese until evenly combined.
5. In a separate bowl, combine the tomato, jalapeño, red onion, cilantro, lime juice, and seasoning to make the pico de gallo. Stir well and adjust seasoning to taste.
6. In another small bowl, mix together the Mexican crema and mashed avocado. Add lime juice and chipotle hot sauce, if desired.
7. Lightly oil the griddle. Scoop about 2 tablespoons of batter onto the griddle for each fritter, leaving space between them.
8. Cook for 2 to 3 minutes, or until the bottoms are golden brown. Add a little more oil around the edges if needed, then flip and cook for another 2 to 3 minutes until cooked through and golden.
9. Transfer the fritters to a wire rack to keep them crisp while you finish cooking the remaining batter.
10. Serve warm with the avocado crema and fresh pico de gallo.
Shop: blackstoneproducts.com/shop?utm_source=youtube&utm_medium=social&utm_campaign=description_shop_4_7_22
Blackstone recipes: blackstoneproducts.com/blogs/recipes?utm_source=youtube&utm_medium=social&utm_campaign=description_recipes_page_4_7_22
Merch: griddlenation.com/?utm_source=youtube&utm_medium=social&utm_campaign=description_merch_4_8_22
For Blackstone Products Technical Support: youtube.com/@BlackstoneProductsSupport
Find us at WALMART: walmrt.us/3X7Q9eN
Shop Blackstone on AMAZON: amzn.to/4awpqNU
Stay connected with us:
YouTube: youtube.com/c/BlackstoneGriddles?sub_confirmation=1
Facebook: facebook.com/blackstoneproducts
Instagram: instagram.com/blackstoneproducts
TikTok: tiktok.com/@blackstonegriddles
Twitter: twitter.com/BlackstoneGrid
Cook Anything, Anytime, Anywhere.
#BlackstoneGriddle #BlackstoneGriddleRecipes #CornFritters
