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Mexican Street Corn Fritters

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Mexican Street Corn Fritters are a flavorful twist on the classic street food, combining sweet corn with bold Mexican spices in a crispy, golden fritter. These savory bites are topped with a creamy sauce, cotija cheese, and fresh herbs, making them perfect as an appetizer, snack, or side dish. They’re easy to make and packed with irresistible flavor!

Why You’ll Love This Recipe

  • Combines the flavors of Mexican street corn in a fun, crispy fritter.
  • Quick to make and perfect for parties or casual dinners.
  • Versatile and easy to customize with your favorite toppings.
  • Crispy on the outside, tender and flavorful on the inside.
  • A crowd-pleaser that pairs well with any Mexican-inspired meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fritters:

  • Sweet corn kernels (fresh, frozen, or canned)
  • All-purpose flour
  • Cornmeal
  • Baking powder
  • Eggs
  • Milk
  • Green onions (sliced)
  • Jalapeño (finely diced, optional for spice)
  • Cilantro (chopped)
  • Lime zest
  • Chili powder
  • Salt and black pepper

For the Topping:

  • Sour cream or Mexican crema
  • Lime juice
  • Cotija cheese (crumbled)
  • Fresh cilantro (chopped)
  • Chili powder or Tajín

For Frying:

  • Vegetable oil or canola oil

Directions

For the Fritters

  1. Prepare the Batter:
    In a large mixing bowl, combine the flour, cornmeal, baking powder, chili powder, salt, and black pepper. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and mix until just combined.
  2. Add the Corn and Herbs:
    Fold in the corn kernels, green onions, jalapeño (if using), cilantro, and lime zest. The batter should be thick but scoopable.
  3. Heat the Oil:
    Heat about ¼ inch of oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
  4. Fry the Fritters:
    Using a spoon or small scoop, drop the batter into the hot oil, flattening slightly. Fry the fritters in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

For the Topping

  1. Make the Sauce:
    In a small bowl, mix sour cream or Mexican crema with a squeeze of lime juice. Adjust the consistency with a splash of water if needed.
  2. Assemble the Fritters:
    Drizzle the sauce over the warm fritters, sprinkle with cotija cheese, cilantro, and a dash of chili powder or Tajín.
  3. Serve:
    Serve immediately with lime wedges on the side.

Servings and Timing

  • Servings: 4-6 (makes about 10-12 fritters)
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Spicy Fritters: Add extra jalapeño or a pinch of cayenne pepper for more heat.
  • Cheesy Twist: Mix shredded cheddar or Monterey Jack into the batter.
  • Vegetarian Option: Serve with avocado slices or salsa for a dairy-free topping.
  • Different Cheeses: Swap cotija with queso fresco or feta for a slightly different flavor.
  • Air Fryer Version: Brush fritters with oil and air fry at 375°F for 8-10 minutes, flipping halfway through.

Storage/Reheating

  • Storage: Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat or in an oven at 350°F for 8-10 minutes to restore crispiness.

FAQs

1. Can I use canned corn?

Yes, drain and rinse canned corn thoroughly before using.

2. Can I make the batter ahead of time?

Yes, you can prepare the batter up to 4 hours ahead and store it in the refrigerator. Stir before frying.

3. Can I bake these fritters?

Yes, bake at 400°F on a greased baking sheet for 15-20 minutes, flipping halfway through.

4. Can I freeze the fritters?

Yes, freeze cooked fritters in a single layer, then transfer to a freezer bag. Reheat in the oven or air fryer.

5. What oil is best for frying?

Neutral oils like vegetable, canola, or peanut oil are ideal for frying.

6. Can I make these gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

7. What pairs well with these fritters?

Serve with guacamole, salsa, or a light salad for a complete meal.

8. Can I use frozen corn?

Yes, thaw and pat dry frozen corn before using to prevent excess moisture.

9. How do I make them extra crispy?

Ensure the oil is hot enough before frying and avoid overcrowding the pan.

10. Can I skip the chili powder?

Yes, you can omit the chili powder for a milder flavor or replace it with smoked paprika for a different taste.

Conclusion

Mexican Street Corn Fritters are a delicious and versatile dish that brings the vibrant flavors of elote into a crispy, snackable form. With their golden crust and flavorful toppings, these fritters are perfect for any occasion. Serve them as an appetizer, side dish, or snack, and watch them disappear in no time!

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Mexican Street Corn Fritters

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These Mexican Street Corn Fritters are inspired by the bold and tangy flavors of elote, the popular Mexican street food. Packed with sweet corn, cheese, and spices, these fritters are crispy on the outside and tender on the inside. Serve them with a zesty lime crema for the perfect appetizer or side dish.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 fritters 1x
  • Category: Appetizers, Side Dishes
  • Method: Pan-Fried
  • Cuisine: Mexican-Inspired

Ingredients

Scale
  • For the Fritters:
    • 2 cups fresh or frozen corn kernels (thawed if frozen)
    • 1/2 cup all-purpose flour
    • 1/4 cup cornmeal
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup crumbled cotija cheese (or feta)
    • 1 large egg
    • 2 tablespoons sour cream or Greek yogurt
    • 1 teaspoon baking powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon chili powder (optional)
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons chopped fresh cilantro or parsley
    • 2 tablespoons vegetable oil (for frying)
  • For the Lime Crema:
    • 1/4 cup sour cream or Greek yogurt
    • 1 tablespoon lime juice
    • 1/2 teaspoon lime zest
    • Pinch of salt

Instructions

  1. Prepare the Lime Crema:
    • In a small bowl, mix the sour cream (or Greek yogurt) with lime juice, lime zest, and a pinch of salt. Set aside in the refrigerator.
  2. Make the Fritter Batter:
    • In a large bowl, combine the corn kernels, flour, cornmeal, Parmesan cheese, cotija cheese, smoked paprika, garlic powder, chili powder (if using), salt, pepper, and cilantro.
    • In a small bowl, whisk together the egg and sour cream. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but spoonable.
  3. Cook the Fritters:
    • Heat the vegetable oil in a large nonstick skillet over medium heat.
    • Drop about 2 tablespoons of batter per fritter into the skillet, flattening slightly with the back of the spoon to form a patty.
    • Cook for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Repeat with the remaining batter, adding more oil as needed.
  4. Serve:
    • Serve the fritters warm with the lime crema on the side for dipping. Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder if desired.

Notes

  • You can use canned corn if fresh or frozen isn’t available; just drain it well before using.
  • For a spicier version, add diced jalapeños to the batter.
  • These fritters can be reheated in a 350°F (175°C) oven for 5-7 minutes to restore their crispiness.

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