• 6 large ears of Certified SC corn, kernels removed from cob
  • 4-5 green onions finely sliced
  • 2 Certified SC eggs divided
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of garlic powder
  • 1/4 cup flour
  • 1/4 cup corn meal
  • 2 tablespoons butter


  1. Process half of the corn kernels in a a food processor or blender so that they’re finely chopped, but not pureed.
  2. Add the processed corn, the other half of the corn kernels, green onions, 2 egg yolks, oil, salt, pepper, and garlic powder to a large mixing bowl and whisk to combine. Be sure to save your egg whites!
  3. Next add your flour and corn meal and gently stir, just until combined.
  4. In a medium bowl, beat your egg whites until soft peaks form. Then gently fold into the corn cake mixture.
  5. Heat a large skillet over medium-high heat with the butter.
  6. When skillet is hot and butter is melted, you can add your corn cake batter. I add about 1/4 cup of batter and only cook 2 corn cakes at a time so that I still have room to flip.
  7. Cook each corn fritter for about 2-3 minutes on one side, or until lightly browned.
  8. Flip the fritter over and continue cooking on the other side for an additional 1-2 minutes, or until lightly browned.
  9. Serve warm.