Poblano Queso Corn Fritters

Cari Butler


I was gifted a box of corn poblano medallions once. They were soooo good, but I couldn't find them in any of my stores. So I came up with my own recipe. They turned out pretty good. So I thought I'd share it.


★★★★★ 2 votes

15 Min
25 Min
Pan Fry


  • 2 can(s)
    cream of corn
  • 1 c
    frozen corn (kernals, not cob)
  • 1 box
    jiffy buttermilk bisqut mix
  • 3 c
    shredded monterrey jack cheese
  • 1 large
    poblano pepper
  • 3 pkg
    ritz crackers (the long sleeve)
  • 3 c
    oil for frying

How to Make Poblano Queso Corn Fritters


  1. First core and steam your poblano pepper by putting it in a shallow pan with a little water(just enough to cover the bottom of the pan) and cover with a lid.
  2. Once the pepper has steamed and is soft and cooled dice into small pieces.
  3. In a large bowl mix cream of corn, frozen corn, cheese, poblano, and jiffy mix. Stir until well mixed.
  4. Heat up about an inch of oil in a large skillet on medium heat.
  5. Crush the Ritz crackers into a wide topped bowl. There shouldn't be any big pieces of cracker. The more crushed the better.
  6. Drop a big spoonful of the mixture into the cracker and cover it completely and then press the mixture to form a patty.
  7. Fry each patty for about 2 mins per side in the oil until they are golden brown and drain on paper towel!

Printable Recipe Card

About Poblano Queso Corn Fritters

Course/Dish: Vegetable Appetizers
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #corn, #Fritter, #queso, #poblano

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