Tennessee Grilled Corn Fritters with Tangy Sauce

Introduction

Southern flair meets flame-grilled mastery with these Tennessee Grilled Corn Fritters. Grilled right on the Arteflame’s legendary flat top, there's no need for deep frying or oven baking. You'll unlock bold flavor and perfect texture using only the art of open flame cooking. Paired with a quick, punchy dipping sauce, these crispy fritters are a mouthwatering treat straight from the grill.

Ingredients

• 2 cups fresh corn kernels (about 3 ears)
• 1/2 cup finely chopped scallions
• 1/4 cup chopped fresh cilantro
• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 2 large eggs
• 1/3 cup buttermilk
• 3 tbsp melted butter (for mix)
• More butter for cooking on the griddle
• For the dipping sauce:
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp Tennessee hot sauce
• 1/2 tsp garlic powder
• Salt to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the bottom of your Arteflame grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and let the fire get going. You’ll be ready to grill in about 20 minutes.

Step 2: Prep the fritter mix

1. In a large bowl, combine corn, scallions, cilantro, cornmeal, flour, baking powder, paprika, cayenne, and salt.
2. In a separate bowl, whisk together eggs, buttermilk, and melted butter.
3. Add the wet ingredients to the dry, stirring just until combined. Let rest for 10 minutes.

Step 3: Grill the fritters

1. Once the flat cooktop reaches medium-high heat (hotter near the center), drop a knob of butter where you're going to cook the fritters.
2. Scoop 1/4 cup of batter per fritter and place it onto the flat top, pressing gently to flatten slightly.
3. Cook each fritter for 4–5 minutes per side until golden brown and crispy, turning once.
4. Move cooked fritters to the outer edge to keep warm if needed.

Step 4: Make the dipping sauce

1. In a bowl, whisk together sour cream, mayonnaise, vinegar, Tennessee hot sauce, garlic powder, and salt.

Step 5: Serve and enjoy

1. Serve the fritters stacked high with the sauce on the side or drizzled over the top. Garnish with extra scallions or cilantro if desired.

Tips

• Use fresh corn off the cob for best flavor. If out of season, frozen corn (defrosted) will work.
• Use butter instead of oil on the griddle—it gives better flavor and promotes a crisp crust.
• Grilling on the inner ring gives you a higher heat for a golden sear; move to the outer ring to finish gently.
• Keep the fritters small to ensure even cooking and flip only once.
• Grill everything at once—the Arteflame’s wide surface gives you all the space you need.

Variations

1. Cheddar Jalapeño Fritters: Add 1/2 cup shredded sharp cheddar and one minced jalapeño for a cheesy, spicy twist.
2. Smoky Bacon Corn Fritters: Fold in 1/3 cup finely chopped cooked bacon into the batter for added smokiness.
3. Sweet Potato Corn Fritters: Replace 1/4 cup corn with grated sweet potato for a sweet-savory combo.
4. Herb Garden Fritters: Mix in chopped chives, parsley, and mint for an earthy flavor profile.
5. Zucchini Corn Fritters: Fold in 1/2 cup grated zucchini (squeeze dry) for extra moisture and texture.

Conclusion

Tennessee Grilled Corn Fritters cooked on the Arteflame are the kind of side dish that turns heads. They're crispy, smoky, and fire-kissed with no mess, no fuss, and full of deep Southern soul. The flat cooktop delivers consistent sears every time with flavors bursting in every bite.

Best pairings

• Grilled Tennessee Hot Chicken skewers
• Sweet tea or a cold Tennessee IPA
• Grilled peaches with maple glaze
• Buttery garlic grilled mushrooms
• Fresh watermelon salad with feta and mint