Corn Fritters with Tomato Avocado Salsa

Corn Fritters with Tomato Avocado Salsa |

Corn, corn and more corn! I can’t get enough. We’ve discussed this previously but I feel the need to tell you again. Because I love it so.

And I have one more recipe for you next week with this delicious vegetable … and it involves pizza. Get pumped! But let’s first get excited for these corn fritters with tomato avocado salsa. Because it would be a shame to just blow over these and move right along to the pizza. Even though we all love pizza.

So. Corn fritters. This meal has made an appearance at our table quite a number of times this summer. It’s easy, uses such great seasonal produce and well, obviously it’s delicious or I wouldn’t be sharing with you!

Corn Fritters with Tomato Avocado Salsa |

The batter for the fritters is pretty simple, packed with fresh corn kernels and a bit of green onions to give it a little more savory flavor. And the salsa, while nothing extravagant, is just the right topping to compliment the corn base. Tomatoes, cucumber, creamy dreamy avocado. You just can’t go wrong.

And then guess what we’ll drizzle over the top? Are you surprised that I used balsamic glaze again? I didn’t think so. It’s just so pretty and adds the perfect finishing touch … both in looks and taste.

Make a batch this weekend and eat eat eat! Drizzle drizzle drizzle!

Corn Fritters with Tomato Avocado Salsa |

Somebody needs to come take away my balsamic glaze. I think I have a slight problem.

Corn Fritters with Tomato Avocado Salsa
Prep time
Cook time
Total time
Yield: about 4 to 5 servings
For the fritters:
  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 large egg, lightly beaten
  • ¾ cup milk
  • 1 ½ cups fresh corn kernels (about 3 ears corn)
  • ¼ cup thinly sliced green onions
  • ¼ cup olive oil, divided
For the salsa:
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, peeled and chopped
  • 1 avocado, diced
  • ¼ cup thinly sliced green onions
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • juice of ½ a lemon
  • balsamic glaze, for drizzling
  1. To make the fritters - add the cornmeal, flour, baking powder, salt and pepper to a large bowl. Whisk to combine. Add in the egg, milk, corn kernels and green onions and mix until combined and a nice and thick batter forms.
  2. Set a large skillet over medium heat. Add in 2 tablespoons of the olive oil. When hot, scoop about ¼ cup of the batter (I use my muffin-sized dough scoop) and drop into the pan (dropping in as many scoops as will fit). Use a spatula to flatten the tops slightly. Cook for about 2 to 3 minutes per side, until golden brown and crispy on the outside. Remove the fritters from the skillet and place on a paper-towel lined plate. Repeat with the remaining 2 tablespoons oil and remaining batter (I get about 9 patties in total and do half in each batch in the skillet).
  3. To make the salsa - in a medium bowl, add the tomatoes, cucumber, avocado, green onions, olive oil, salt and lemon juice. Toss to combine.
  4. Spoon some of the salsa over a corn fritter and drizzle lightly with balsamic glaze. Serve immediately.

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  1. Jo @ the contented baker says

    We are big corn fritter fans in our house so this recipe will go down a treat. Great with the salsa and glaze – thanks Ashley!

  2. says

    I love how you elevated such a classic sort of homey dish with balsamic glaze.. and avocado literally makes EVERYTHING better. These look totally delicious! Great way to use up some killer summer corn

  3. says

    I’m completely addicted to balsamic vinegar so I UNDERSTAND. But I’m letting myself believe it’s a healthy addiction haha. These fritters look amazing – clearly we are again on the same wave length since I used corn today in a recipe and have one planned for tomorrow! Who could disagree with this combination though?! Pinning :).

  4. says

    The best thing about this recipe (other than the sheer deliciousness of it) it that I have more of these ingredients either growing in my garden right now or they’re super cheap at the local grocery store! I save when I can, right!! So excited about using my green onions, cherry tomatoes and cucumbers in one recipe. But can I be honest, I have never made or even eaten a fritter before =) Time to try something new.

  5. says

    We made corn fritters for the first time last week. They were heavenly! Yours look so thick and fluffy. Perfect! I can’t wait to try them!

  6. says

    Please never take away the balsamic glaze!! There is a reason why it makes everything taste amazing! I also love that you are using so much corn, it really is one of the best summer ingredients! I want t shove a few of these fritters in my mouth right now! Have an awesome weekend :)

  7. says

    Haha I see nothing wrong with all that glazing going in – it’s so addictive and I love that you added them to these fritters :) We can’t get enough of fresh corn right now so keep ’em coming. Love that you topped them with this avocado and tomato salsa – it looks amazing! Yay, so so pumped for the pizza recipe you have and that it’s the weekend – happy happy friday :)

  8. says

    AAaaargh! I love these! They are just the right amount of ‘fancy’ and ‘simple’. There’s a little bit of zing in there from the balsamic but you haven’t overwhelmed the corn fritters with too much complexity (do I sound like a Masterchef judge there? Oops!)
    Anyway, love them and pinning onto my appetizers board!

  9. Paula says

    This sounds wonderful and I’m going to make it tonight. I have a question tho’: I’ve looked all over your website and I can’t find your version of balsamic glaze; where is it? You reference it frequently so you might consider putting the recipe on your homepage. In the meantime, I’ll use my own version which should work. 😉

    • Ashley says

      Hi Paula! You’re completely right! I don’t think I’ve ever realized that before! Next time I make a batch I’ll have to write it down so I can share! Especially with the amount that I reference to it :) Hope you enjoy the fritters!

  10. says

    Mmmm fritters…the perfect way to eat savoury pancakes for dinner. I love this easy meal, especially that salsa on top. And keep on glazing, girl!!

  11. says

    I want more and more corn — bring it on! Fritters are one of my favorite ways to enjoy corn, and this looks delicious with that fresh salsa and of course the infamous and necessary drizzle.

  12. says

    I lovelovelove fresh corn in the summers! We never get fancy with it, just eat it right off the cob. These corn fritters are such a fun way to use it though! And they look amazing, especially with that salsa and balsamic glaze! Perfect summer dish right there. :)

  13. says

    Ashley – you make me laugh every time I read your blog. I love coming here and hanging out. :-) These corn fritters look amazing – and girl – I LOVE the drizzle. Because everything is better with a bit of drizzle. Except Seattle, of course. We don’t need any more of that! Hahaha! Pinned!

  14. says

    I love all of your corn recipes, Ashley! I buy as much fresh corn as I can in the summer, so delicious! These fritters sounds perfect to use up all of the corn that I buy, and that salsa sounds crazy good! Gorgeous pictures, too!

  15. says

    I also can’t get enough of the corn right now! So fresh. So crunchy. So sweet. So good! Love these fritters with the tomatoes and avocado. They look very fancy and I would be super happy to serve these to friends, sit back, and wait for the compliments. :)

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