Mexican Street Corn Fritters Recipe
Picture a golden, crispy snack that bursts with the irresistible flavors of Mexican street food—the kind you’d grab from a food stall and savor with fingers dusted in chili and lime. That’s what you get with these Mexican Street Corn Fritters: a punchy, playful twist on classic elote, with juicy corn, cotija cheese, chili, cilantro, and a hint of tang. Whether you serve them as a party starter or a side dish, these fritters are set to steal the show at your table. Trust me, once you’ve tried them warm from the skillet, you’ll be hooked!
Ingredients You’ll Need
The beauty of these Mexican Street Corn Fritters lies in the simplicity of the ingredients, each one bringing its own magic to the mix. From the sweet pop of corn to the creamy cotija and fresh herbs, every element works together for an unforgettable bite.
- Corn kernels: Fresh, canned, or thawed frozen corn all work; just make sure they’re drained and dry for maximum crispiness.
- Cotija cheese: This crumbly, salty cheese is a must for a true street corn flavor; feta can sub in a pinch.
- Green onions: Add freshness and just the right hint of bite—don’t skip them!
- Fresh cilantro: Sprinkled in for a burst of vibrant, herby flavor that brightens the entire dish.
- Chili powder: Delivers warmth and the signature spicy kick that sets these fritters apart.
- Garlic powder: Infuses savory depth and pairs perfectly with the sweet corn.
- Salt: Essential for balancing and enhancing every other flavor.
- Black pepper: A little bit goes a long way for rounding everything out.
- Eggs: The binding glue that holds the fritters together while keeping them light.
- All-purpose flour: Makes sure the fritters have the right structure and tenderness.
- Cornmeal: Adds delightful crunch and a nod to classic Southern corn cakes.
- Baking powder: Gives just a touch of loft for a soft interior.
- Vegetable oil: For frying; use enough to ensure even crisping without greasiness.
- Optional toppings: Sour cream or Mexican crema, extra cotija, lime wedges, and hot sauce for customizing each bite.
How to Make Mexican Street Corn Fritters
Step 1: Mix the Corn Base
Start by combining the corn, cotija cheese, green onions, cilantro, chili powder, garlic powder, salt, and black pepper in a large bowl. Give it all a gentle stir to coat the corn with all those rich, fragrant flavors—this is where the soul of your fritters comes to life!
Step 2: Add Eggs and Dry Ingredients
In a small bowl, quickly whisk the eggs and pour them into your corn mixture. Next, sprinkle in the flour, cornmeal, and baking powder. Stir just until everything is combined; overmixing will make your fritters tough, so keep it light and easy.
Step 3: Fry the Fritters
Heat about two tablespoons of vegetable oil in a large skillet over medium. To form the fritters, drop heaping spoonfuls of batter into the hot oil, then gently flatten them with your spoon. Cook each fritter for 2–3 minutes per side, or until they turn gloriously golden and crisp.
Step 4: Drain and Repeat
Transfer your finished fritters to a paper towel-lined plate to catch any extra oil. Keep going with the rest of the batter, adding more oil as needed for each batch. The kitchen will smell absolutely amazing at this stage—just try not to sneak too many!
Step 5: Serve and Top
Serve your Mexican Street Corn Fritters warm, with dollops of sour cream or Mexican crema, extra crumbled cotija, a fresh squirt of lime, and a little hot sauce if you like some zing. Each bite will be crunchy, savory, citrusy, and absolutely irresistible.
How to Serve Mexican Street Corn Fritters
Garnishes
For that classic street corn experience, don’t be shy with your garnishes! A generous heap of cotija, a spoonful of crema or sour cream, a scatter of fresh cilantro, and a few lime wedges tucked on the side make your Mexican Street Corn Fritters look and taste like a fiesta on a plate. Hot sauce fans, this is your moment—go for the drizzle!
Side Dishes
These fritters pair beautifully with a tangy cabbage slaw, a light bean salad, or even a scoop of avocado salsa. If you’re serving them as part of a meal, they cozily fit alongside grilled proteins or a simple tomato and cucumber salad. Balance out the richness with something zesty and refreshing.
Creative Ways to Present
Think outside the plate! Serve your Mexican Street Corn Fritters stacked on skewers with layers of lime wedges, or arrange them in a bright basket lined with parchment for a fun, casual vibe. For a party, cut small fritters and nestle them in mini taco shells with extra toppings for an unforgettable finger food experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (let’s be honest, it’s rare), store them in an airtight container in the refrigerator. They’ll keep for up to three days, though they’re tastiest when enjoyed the same day for optimal crunch.
Freezing
Mexican Street Corn Fritters are freezer-friendly! Cool them completely, then arrange in a single layer on a baking sheet to freeze before transferring to zip-top bags. They’ll keep well for up to two months—just don’t forget to label them.
Reheating
For the crispiest results, reheat the fritters in a skillet over medium heat or pop them into an air fryer for a few minutes. The microwave works in a pinch, but you’ll lose some crunch. From frozen, just add a couple of extra minutes to the reheating time.
FAQs
Can I make these fritters gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and double-check that your cornmeal is certified gluten-free. The result will be just as delicious and crunchy.
What can I use instead of cotija cheese?
If cotija is hard to find, feta makes a great stand-in thanks to its similar crumbly texture and salty punch. Even grated parmesan or queso fresco will get you close to that classic flavor.
Can I bake the fritters instead of frying?
Yes, you can bake them on a parchment-lined baking sheet at 425°F for about 12–15 minutes, flipping halfway. They won’t be quite as crispy but will still be packed with flavor—and they’re a great lighter option!
How can I make the fritters spicier?
For extra heat, add finely diced jalapeño to the batter, increase the chili powder, or splash in some hot sauce. The beauty of Mexican Street Corn Fritters is how easily you can adjust the spice to suit your taste.
Can I use frozen corn?
Definitely! Just thaw it completely and pat it dry before mixing into the batter. Removing excess moisture is key for getting those crispy, golden edges every time.
Final Thoughts
If you’re in the mood for a flavorful adventure, you simply have to try these Mexican Street Corn Fritters. They’re playful, shareable, and pack such a punch that one bite just won’t be enough. Invite friends, set out your favorite toppings, and let these fritters become the new hit at your table!
Print
Mexican Street Corn Fritters Recipe
- Total Time: 30 minutes
- Yield: 10–12 fritters 1x
- Diet: Vegetarian
Description
These Mexican Street Corn Fritters are a delicious twist on classic elote, combining sweet corn with savory cotija cheese and a hint of spice, all fried to crispy perfection. They make for a fantastic appetizer or side dish that’s sure to impress!
Ingredients
Corn Fritters:
- 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
- Corn Fritter Mixture: In a large bowl, mix the corn, cotija, green onions, cilantro, chili powder, garlic powder, salt, and pepper.
- Batter Preparation: In a separate small bowl, whisk the eggs, then stir into the corn mixture. Add flour, cornmeal, and baking powder and mix until just combined.
- Frying: Heat about 2 tablespoons of oil in a large skillet over medium heat. Drop heaping spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Cook for 2–3 minutes per side, or until golden brown and crispy.
- Serving: Transfer to a paper towel-lined plate and repeat with remaining batter, adding more oil as needed. Serve warm, topped with sour cream or crema, extra cotija, fresh lime juice, and a dash of hot sauce if desired.
Notes
- Make them spicier with diced jalapeños.
- These are best enjoyed fresh, but leftovers can be reheated in a skillet or air fryer to crisp back up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
