Roasted Green Chile Corn Fritters with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp-edged fritters packed with sweet corn and roasted green chile, balanced by a cool avocado salsa for a vibrant Southwestern twist. This Southwestern-inspired quick recipe (vegetarian), ready in about 35 minutes, pairs corn kernels, roasted green chile, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Southwestern cuisine 320 cal/serving

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Ingredients

1 cup corn kernels
1/2 cup, finely chopped roasted green chile
1/4 cup all-purpose flour
2 tbsp cornstarch
3 tbsp chopped fresh cilantro
1 large egg
3 tbsp extra-virgin olive oil
1, diced avocado
1 tbsp lime juice
2 tbsp, finely minced red onion
1/4 tsp salt
pinch black pepper

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Instructions

Step 1: Whisk together 1/4 cup all-purpose flour, 2 tbsp cornstarch, 3 tbsp chopped cilantro, 1 large egg, 1/4 tsp salt, and a pinch of black pepper in a medium bowl until smooth.
Step 2: Stir in 1 cup corn kernels and 1/2 cup chopped roasted green chile until evenly distributed.
Step 3: Heat 3 tbsp extra-virgin olive oil in a nonstick skillet over medium heat until shimmering.
Step 4: Drop 1/4-cup portions of batter into the skillet, pressing gently to form 2-inch rounds; cook for 3-4 minutes per side until golden brown and crisp.
Step 5: While fritters cook, combine 1 diced avocado, 1 tbsp lime juice, and 2 tbsp minced red onion in a small bowl; season with a pinch of salt and set aside.
Step 6: Transfer cooked fritters to a paper-towel-lined plate to drain excess oil, then serve immediately with a dollop of avocado salsa on top.