Description
Mexican Street Corn Fritters are crispy, golden corn cakes inspired by the flavors of traditional Mexican street corn (elote). Made with fresh corn kernels, crumbled cotija cheese, and a blend of spices, these fritters are pan-fried to perfection and served with optional toppings like sour cream, extra cheese, lime wedges, and hot sauce for a delightful appetizer or side dish.
Ingredients
Scale
Fritter Batter
- 2 cups corn kernels (fresh, canned, or thawed from frozen)
- 1/3 cup crumbled cotija cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- Vegetable oil for frying
Optional Toppings
- Sour cream or Mexican crema
- Extra cotija cheese
- Lime wedges
- Hot sauce
Instructions
- Prepare the Corn Mixture: In a large bowl, combine the corn kernels, crumbled cotija cheese, chopped green onions, fresh cilantro, chili powder, garlic powder, salt, and black pepper. Mix well to evenly distribute all the ingredients.
- Mix the Batter: In a separate small bowl, whisk the eggs until smooth. Add the eggs to the corn mixture, then stir in the all-purpose flour, cornmeal, and baking powder. Mix gently until the batter is just combined; avoid overmixing to keep the fritters light.
- Heat the Oil: Place a large skillet over medium heat and add about 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Cook the Fritters: Using a heaping spoonful, drop portions of the batter into the hot oil. Flatten each slightly with the back of the spoon to form fritters. Cook each side for 2 to 3 minutes or until the fritters turn golden brown and crispy. Flip carefully to avoid breaking.
- Drain and Repeat: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat the frying process with remaining batter, adding more oil to the skillet as needed, maintaining medium heat for consistent cooking.
- Serve: Serve the fritters warm. Top with your choice of sour cream or Mexican crema, sprinkle extra cotija cheese, squeeze fresh lime juice over them, and add a dash of hot sauce for extra flavor if desired.
Notes
- For a spicy kick, add diced jalapeños to the batter.
- Best enjoyed fresh for maximum crispiness.
- Leftover fritters can be reheated in a skillet or air fryer to restore their crisp texture.
