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Sweetcorn Fritters with Chilli Bacon


There are some things that are hard to beat and bacon is generally one of them. However try making this lovely lazy weekend brunch dish, great for summer as fresh sweetcorn is everywhere. Fresh is definitely best for this recipe as it retains more crunch than tinned or frozen. Don't be put off by the steps in the recipe, all can be done ahead and the fritters warmed up just before serving.

The chipotle bacon is delicious, caramelised with the sugar and left to cool it has a great texture and a smoky sweet flavour.

I've served this dish with a light greek yoghurt sauce but a fresh salsa is delicious too.

Serves 3-4


2 husks of corn, or 200g corn once removed from the stalk

140g plain flour

1/2 tsp baking powder

150ml milk, semi skimmed or full fat is fine

2 eggs, lightly beaten

3 spring onions, finely chopped

1 mild red chilli, finely chopped

1tbsp fresh chopped coriander

Salt and pepper to taste

6 rashers streaky bacon

2tsp Bite Me Spices Chipotle Chilli Powder

2tsp dark muscavado sugar

You will also need 2 flat baking trays


  • For the bacon...
  • Preheat the oven to 140 degrees. Lay the bacon on one baking tray. Mix the sugar and the chipotle chilli powder together in a small bowl. Crumble over the bacon, pat in gently. Turn the bacon over and repeat. Lay the second baking tray over the first and place in the oven for 30 minutes.
  • Remove baking trays from the oven and leave to cool.
  • For the fritters...
  • Remove the papery layers and silky threads from the corn. Remove the corn from the husks using a sharp knife. (I do this over a roasting tray as it tends to fly around the kitchen otherwise).
  • Blanch the corn in a saucepan of boiling water for 1 minute and refresh in cold water. Drain well.
  • Add all the dry measured ingredients into a bowl, flour, baking powder, salt and pepper. Mix in the beaten egg and milk, then add the corn, chilli, spring onions and 1 tbsp of the chopped coriander.
  • Add 1tbsp vegetable oil to a frying pan and bring to a medium heat. Add 1tbsp of the batter, allow room for spreading. Repeat with 3 more tbsp of batter. Each fritter will take 2-3 minutes on each side. Once cooked, set aside on a plate.

Ingredients for the Yoghurt Sauce

3tbsp greek yoghurt

Juice of 1/2 lemon

1tbsp fresh chopped coriander

Salt and pepper


  • Mix all the ingredients together and serve.

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