Mexican Street Corn Fritters Recipe
Craving a little fiesta on your plate? These Mexican Street Corn Fritters capture everything you love about elote—juicy corn, zesty cheese, and a hint of spice—bundled into crispy, golden bites that are just begging to be shared. Whether you’re looking for a crowd-pleasing appetizer, a fun side dish, or simply a snack to brighten up your day, these fritters deliver bold flavor, playful texture, and serious street food vibes. Trust me, you’ll want to make a double batch!
Ingredients You’ll Need
The biggest magic of Mexican Street Corn Fritters comes from a handful of fresh, pantry-friendly ingredients. Each one brings its own pop of flavor, color, or crunch, making these fritters truly irresistible and easy to whip up whenever the craving hits.
- Corn Kernels: Sweet, juicy, and the star of the show—use fresh, canned, or thawed frozen corn for convenience.
- Green Onions: Add a gentle bite and a pop of fresh color throughout the batter.
- Fresh Cilantro: Lends a bright, herbal note that’s essential to capturing authentic Mexican flavor.
- Cotija Cheese (or Feta): Salty, crumbly, and rich—it ties the whole fritter together.
- Chili Powder: Delivers just the right amount of warmth and smokiness.
- Garlic Powder: Infuses every bite with savory depth.
- Smoked Paprika: Rounds out the spice blend with a subtle smokiness.
- Salt: Enhances every flavor and keeps the fritters well-seasoned.
- Eggs: Help bind the mixture so your fritters hold together.
- All-Purpose Flour: Gives structure and just the right amount of lightness.
- Baking Powder: Adds a touch of lift, so your fritters are never dense.
- Milk: Loosens the batter for perfect texture—rich, but not heavy.
- Vegetable Oil: For frying; ensures a crispy, golden finish every time.
- Optional Toppings: Sour cream or Mexican crema, extra cotija, lime wedges, and hot sauce for a customizable, festive finish.
How to Make Mexican Street Corn Fritters
Step 1: Mix the Veggies, Cheese, and Spices
Start by grabbing a large mixing bowl and tossing in your corn kernels, green onions, fresh cilantro, and crumbled cotija cheese. Sprinkle in the chili powder, garlic powder, smoked paprika, and salt. Give everything a good stir so the flavors start mingling right away. This mix is the colorful, flavor-packed base of your Mexican Street Corn Fritters.
Step 2: Add the Wet and Dry Ingredients
Now, crack the eggs right into the bowl, then sprinkle the flour and baking powder over the top. Pour in the milk and stir everything together until you have a thick, chunky batter. It should be scoopable but not runny—just right for forming fritters that hold together while frying.
Step 3: Heat the Oil
Pour about a quarter-inch of vegetable oil into a large skillet and set it over medium heat. You want the oil shimmering but not smoking. A little test: drop a small bit of batter into the pan; if it sizzles right away, you’re ready to go!
Step 4: Fry the Fritters
Scoop heaping tablespoons of batter into the hot oil, flattening them slightly with the back of your spoon to create a fritter shape. Fry for 2 to 3 minutes per side, until they’re deeply golden and crisp. Work in batches so you don’t crowd the pan, and transfer each batch to a paper towel-lined plate to drain.
Step 5: Keep Them Warm (If Needed)
If you’re frying lots of fritters, you can pop finished ones into a 250°F oven to keep them hot and crisp while you finish the rest. This way, everyone gets to enjoy their Mexican Street Corn Fritters at their best!
How to Serve Mexican Street Corn Fritters
Garnishes
The crowning glory of these fritters is all about the toppings. Dollop on some creamy sour cream or Mexican crema, sprinkle with extra cotija cheese, and finish with a squeeze of lime. Hot sauce is welcome for those who love a little extra kick! These simple garnishes turn your Mexican Street Corn Fritters into a full-on flavor party.
Side Dishes
Pair your fritters with a bright, crunchy slaw, a scoop of guacamole, or a tangy black bean salad. They also make a fantastic side to grilled meats or a steaming bowl of chili. With their bold flavors, Mexican Street Corn Fritters love to be surrounded by fresh, vibrant accompaniments.
Creative Ways to Present
Stack them high on a platter for a festive appetizer, or layer them into street taco shells with shredded lettuce and salsa for a fun twist. For a family-style dinner, serve a big bowl of fritters with all the toppings alongside and let everyone build their own. However you serve them, these fritters let you turn any meal into a celebration.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mexican Street Corn Fritters (a rare occasion!), let them cool completely before storing. Place them in an airtight container and refrigerate for up to three days. They’ll stay flavorful and delicious, ready for a quick reheat whenever the craving strikes.
Freezing
For longer storage, arrange cooled fritters in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to two months, making it easy to have a stash of Mexican Street Corn Fritters ready for unexpected guests or snack attacks.
Reheating
To bring your fritters back to crispy perfection, reheat them in a 350°F oven for about 10 minutes, or until heated through. You can also use an air fryer for an extra-crispy finish. Avoid microwaving if possible, as it can make the fritters a bit soggy.
FAQs
Can I make Mexican Street Corn Fritters gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free flour blend. The fritters will still turn out crisp and full of flavor, so everyone can join the party.
Can I use canned or frozen corn instead of fresh?
Yes, both canned (drained) and thawed frozen corn work beautifully in this recipe. They’re convenient and ensure you can enjoy Mexican Street Corn Fritters year-round, no matter what’s in season.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a great stand-in. It’s salty and crumbly, with a similar texture that complements the other ingredients in your fritters.
How can I make the fritters spicier?
For extra heat, add finely chopped jalapeño or a pinch of cayenne pepper to the batter. You can also serve the fritters with your favorite hot sauce for a customizable level of spice.
Can I bake instead of fry the fritters?
While frying gives the crispiest results, you can bake the fritters on a parchment-lined baking sheet at 400°F for about 15 to 18 minutes, flipping halfway through. They’ll be lighter but still delicious!
Final Thoughts
If you’re looking for a dish that’s vibrant, fun, and full of flavor, these Mexican Street Corn Fritters are guaranteed to delight. Give them a try and watch them disappear—one crispy, cheesy bite at a time. Go on, invite some friends over and enjoy a taste of street food magic right at home!
Print
Mexican Street Corn Fritters Recipe
- Total Time: 25 minutes
- Yield: 10–12 fritters 1x
- Diet: Vegetarian
Description
Delight in these crispy and flavorful Mexican Street Corn Fritters, inspired by classic street corn with a perfect blend of spices, fresh herbs, and cotija cheese. Ideal as a savory appetizer or side dish, these fritters offer a quick and delicious way to enjoy sweet corn with a spicy, smoky twist.
Ingredients
Main Ingredients
- 2 cups corn kernels (fresh, canned, or thawed from frozen)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese (or feta)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons milk
- Vegetable oil for frying
Optional Toppings
- Sour cream or Mexican crema
- Extra cotija cheese
- Lime wedges
- Hot sauce
Instructions
- Prepare the Batter: In a large bowl, combine the corn kernels, chopped green onions, cilantro, cotija cheese, chili powder, garlic powder, smoked paprika, and salt. Stir in the eggs, flour, baking powder, and milk until a thick batter forms, ensuring all ingredients are well incorporated.
- Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat. Wait until the oil is hot but not smoking to ensure crispy fritters without burning.
- Fry the Fritters: Using a heaping tablespoon, drop spoonfuls of batter into the hot oil. Flatten each slightly with the back of the spoon to form small patties. Fry for 2 to 3 minutes on each side, or until golden brown and cooked through.
- Drain and Serve: Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve them warm, topped with sour cream or Mexican crema, a sprinkle of extra cotija cheese, lime wedges, and your favorite hot sauce if desired.
Notes
- To add heat, mix in minced jalapeños or a pinch of cayenne pepper into the batter.
- Fritters can be kept warm by placing them on a baking sheet in a 250°F (120°C) oven while frying batches.
- Use fresh or frozen corn for best flavor, but canned corn works well in a pinch.
- Ensure oil is hot enough before frying to avoid soggy fritters.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
