Skip to main content

The Hahn online store is temporarily closed, we apologize for the inconvenience.

Contact Us
Cart 0 items: $0.00

Corn Fritters with Smoky Pepper Aioli

Pairs with Winery Selection Highlands Cuvée Red or Hahn GSM

Serves 4-6


  • 3 cups of corn (3 ears of corn, cut from the cob)
  • 2 eggs, whisked
  • 2 tablespoons crème fraîche
  • 2 scallions, finely chopped
  • 1/2 cup roasted red pepper, finely chopped
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1 garlic clove, minced
  • Salt and pepper
  • Grapeseed or olive oil


  • 1-2 teaspoons chipotle in adobo sauce, minced
  • 1/2 cup mayonnaise


Prepare aioli by mixing minced chipoltles with mayonnaise and refrigerate.

Combine corn, eggs, crème fraîche, scallions, red pepper, cornmeal, garlic and flour in a bowl. Mix until combined.

Heat a heavy skillet over medium, add oil. When hot, spoon batter - 2-3 tablespoons per corn cake. Cook until golden on each side. Repeat with remaining batter. Keep warm in the oven until ready to serve.



We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.