Loading...

Char the ear of corn directly over a stovetop burner, rotating frequently, until it develops a nice golden-brown char on all sides. Once cooled slightly, carefully cut the kernels off the cob and transfer them to a large mixing bowl.

Dice and de-seed the jalapeño. Chop the green parts of the green onions. Add both the diced jalapeño and chopped green onions to the bowl with the corn kernels.

To the corn mixture, add the shredded cheddar cheese, garlic powder, chipotle powder, baking powder, and all-purpose flour. Pour in the Carnation Kickin' Jalapeño Flavored Evaporated Milk. Mix all ingredients thoroughly until well combined.

Crack the large egg into the mixture. Mix again until the egg is fully incorporated and a cohesive batter forms.

Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.

Using an ice cream scooper, portion out the fritter mixture. Gently shape each portion by hand into a small, flattened patty. Carefully place the fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the cooked fritters from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.


Char the ear of corn directly over a stovetop burner, rotating frequently, until it develops a nice golden-brown char on all sides. Once cooled slightly, carefully cut the kernels off the cob and transfer them to a large mixing bowl.

Dice and de-seed the jalapeño. Chop the green parts of the green onions. Add both the diced jalapeño and chopped green onions to the bowl with the corn kernels.

To the corn mixture, add the shredded cheddar cheese, garlic powder, chipotle powder, baking powder, and all-purpose flour. Pour in the Carnation Kickin' Jalapeño Flavored Evaporated Milk. Mix all ingredients thoroughly until well combined.

Crack the large egg into the mixture. Mix again until the egg is fully incorporated and a cohesive batter forms.

Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.

Using an ice cream scooper, portion out the fritter mixture. Gently shape each portion by hand into a small, flattened patty. Carefully place the fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the cooked fritters from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
