Mexican Street Corn Fritters Recipe
If you find yourself dreaming of sweet corn, smoky spices, and tangy cheese all in one golden, crispy bite, boy, do I have a treat for you. Mexican Street Corn Fritters capture everything we love about classic elote but in snackable, utterly addictive form. With pops of fresh cilantro, crumbled cotija, and a touch of zesty lime, these fritters are perfect for any occasion. Whether you’re planning a summer fiesta, looking for a crowd-pleaser at your next potluck, or simply want to brighten up your weeknight table, these fritters are destined to steal the show.
Ingredients You’ll Need
The magic of Mexican Street Corn Fritters comes from a handful of simple yet impactful ingredients. Each one adds the perfect note to hit a symphony of flavor, color, and texture. Trust me, every item in this list earns its place in the batter—and you’ll taste the difference.
- Corn Kernels: Fresh, canned, or thawed frozen corn gives bursts of sweetness in every mouthful.
- All-Purpose Flour: The essential base that helps hold the fritters together for perfect, fluffy bites.
- Cornmeal: Adds a delightful crunch and an extra layer of corn flavor that’s hard to beat.
- Baking Powder: Lifts the batter, making each fritter airy inside.
- Salt: Balances the sweetness and sharpens all the flavors.
- Black Pepper: Just a little kick to complement the corn’s sweetness.
- Smoked Paprika: Brings a subtle smokiness reminiscent of grilled street corn.
- Chili Powder: For a little warmth and a distinctive Mexican flair.
- Green Onions: Fresh, mild onion flavor that brightens the whole dish.
- Fresh Cilantro: Invites alluring herbal notes and a big punch of color.
- Cotija Cheese: Salty, crumbly, and oh-so-authentic; it’s the true elote experience.
- Large Eggs: Binds it all together, giving structure to the fritters.
- Milk: Keeps the batter tender and moist inside.
- Lime Juice: Wakes everything up with fresh, citrus zip.
- Vegetable Oil: For frying, this gives you irresistible crispiness.
How to Make Mexican Street Corn Fritters
Step 1: Mix the Dry Ingredients
Start by grabbing a roomy mixing bowl and combining the flour, cornmeal, baking powder, salt, black pepper, smoked paprika, and chili powder. Give everything a good whisk so that all the leavening and spices are evenly distributed. This flavorful base is going to guarantee each bite of your Mexican Street Corn Fritters packs a punch.
Step 2: Add the Corn, Herbs, and Cheese
Next, add the star ingredients: corn, sliced green onions, fresh cilantro, and cotija cheese. Stir gently to break up any clumps of cheese, and to ensure that the corn and herbs get coated with that seasoned flour mixture. You’ll notice hints of color peeking through already—delightful!
Step 3: Whisk the Wet Ingredients
In a separate, smaller bowl, whisk together the eggs, milk, and fresh lime juice. The eggs act as your binder, the milk keeps the mix moist, and the lime gives the whole batter a lively zing that balances the cheese and spices.
Step 4: Combine Wet and Dry
Pour the wet mixture into your bowl with the dry ingredients. Now, with a gentle hand, mix everything just until combined. It’s important not to over-mix here; a few small lumps are fine! The batter should be thick and packed with gorgeous, chunky bits.
Step 5: Heat the Oil
Add about 1/4 inch of vegetable oil to a large skillet and set it over medium heat. Wait until the oil shimmers—that’s your cue that it’s hot enough for frying. If you’d like, you can drop in a small test blob of batter; it should sizzle briskly.
Step 6: Fry the Fritters
Scoop heaping tablespoons of batter into the hot oil, flattening each one gently with a spoon to ensure even cooking. Let them fry for 2 to 3 minutes per side, turning once, until they’re gorgeously golden and crisp on both sides. Work in batches so the pan doesn’t get too crowded (it’ll help you keep that edge-to-edge crunch!).
Step 7: Drain and Finish
Move the cooked fritters to a paper towel-lined plate to soak up any excess oil. They’ll be hot, crispy, and seriously tempting—try to resist diving in immediately! Repeat with the remaining batter, and you’ll end up with a plate full of snack-sized heaven.
How to Serve Mexican Street Corn Fritters
Garnishes
To really capture the essence of Mexican street corn, don’t hold back on the toppings! A drizzle of Mexican crema or good-quality sour cream is a must. Sprinkle more crumbled cotija cheese, a flurry of chopped cilantro, and a pinch of Tajín or your favorite hot sauce. The toppings transform your Mexican Street Corn Fritters into party food worthy of any feast.
Side Dishes
Serve these fritters alongside fresh guacamole, pico de gallo, or a simple tomato-avocado salad. They pair just as well with traditional rice and beans for a more substantial meal. Their crispy, cheesy edges are the ideal contrast to creamy or zesty sides—making every bite feel indulgent.
Creative Ways to Present
Stack them up on a platter and call it a “fritter tower,” skewer them with toothpicks for a fun appetizer tray, or tuck them inside warm tortillas with slaw and salsa for mini elote tacos. For parties, serve bite-sized fritters in paper cones, nestled into shredded lettuce for easy grazing. The only limit is your imagination!
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have Mexican Street Corn Fritters left over, let them cool, then store in an airtight container in the fridge. They’ll stay fresh and tasty for up to three days. Just be sure to lay them in a single layer or separate with parchment so they don’t get soggy.
Freezing
Freezing is a fantastic way to have these treats on hand for anytime cravings. Once your fritters are cooked and cooled, arrange them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer bag or container; they’ll keep for up to two months without losing flavor or texture.
Reheating
For fritters that taste just-made, skip the microwave and opt for the oven or toaster oven. Bake at 350°F for about 8 to 10 minutes, or until heated through and crispy on the outside again. If you’re in a real hurry, a few minutes in a skillet will also do the trick!
FAQs
Can I use canned or frozen corn for Mexican Street Corn Fritters?
Absolutely! Both canned (well-drained) and thawed frozen corn work beautifully in this recipe. Fresh corn off the cob is great, but convenience shouldn’t stand in your way of enjoying fritters any time of year.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese makes a great stand-in. It’s salty and crumbly, much like cotija, and still delivers that authentic elote flair to your Mexican Street Corn Fritters.
How do I make these fritters spicier?
If you like a little heat, stir chopped fresh jalapeño or a bit more chili powder right into the batter. You can also add a dash of hot sauce to the wet ingredients for another layer of spice.
Can I bake these instead of frying?
Yes, you can bake them! Drop spoonfuls of batter onto a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for about 15-18 minutes, flipping once halfway through. The fritters will be a bit less crispy but still delicious and lighter.
Can I make Mexican Street Corn Fritters gluten-free?
Swapping out the all-purpose flour for a gluten-free flour blend is an easy fix that works well in this recipe. Double-check that your cornmeal is gluten-free, and you’re set for a celiac-friendly appetizer.
Final Thoughts
There’s just something special about the way Mexican Street Corn Fritters bring people together—maybe it’s the crackle of crispy edges, the tangy pops of cheese, or the memory of vibrant street food with every bite. I hope this recipe finds a spot in your rotation and brings some joy to your table. Give them a try—you just might find yourself making them again and again!
Print
Mexican Street Corn Fritters Recipe
- Total Time: 30 minutes
- Yield: 12 fritters 1x
- Diet: Vegetarian
Description
These Mexican Street Corn Fritters are a delicious twist on classic elote, combining sweet corn, savory spices, and tangy cotija cheese in a crispy fried fritter. Perfect as a flavorful appetizer or side dish!
Ingredients
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
Additional Ingredients:
- 2 cups corn kernels (fresh, canned, or thawed from frozen)
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
- 2 large eggs
- 1/4 cup milk
- juice of 1 lime
- vegetable oil for frying
Instructions
- Dry Ingredients: In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, black pepper, smoked paprika, and chili powder.
- Add Corn Mixture: Stir in the corn, green onions, cilantro, and cotija cheese.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and lime juice.
- Combine and Mix: Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fry: Heat vegetable oil in a skillet over medium heat. Drop heaping tablespoons of the batter into the pan, flattening slightly. Fry for 2–3 minutes per side until golden brown.
- Drain and Serve: Transfer to a paper towel-lined plate to drain. Repeat with remaining batter.
Notes
- Serve with a drizzle of crema or sour cream, extra cotija, and a sprinkle of Tajín or hot sauce for an authentic flavor.
- To make them spicier, add chopped jalapeño to the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fritter
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
