If you are craving a snack that bursts with flavor and texture in every bite, the Mexican Street Corn Fritters Recipe is exactly what you need. These golden, crispy fritters capture all the best qualities of classic Mexican elote, combining sweet corn kernels, crumbly cotija cheese, and fresh herbs into a delightful handheld treat. Each fritter is packed with zest from chili powder and a hint of garlic, offering an irresistible balance of savory, spicy, and creamy elements. Whether you’re serving them as an appetizer or a fun side dish, this recipe brings a little fiesta to your kitchen that everyone will love.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in delivering the perfect flavor, texture, and color that make these fritters so memorable. From creamy cotija cheese adding salty tang to fresh cilantro bringing vibrant freshness, these ingredients come together seamlessly.
- 2 cups corn kernels: Fresh, canned, or thawed frozen corn forms the sweet and juicy base of the fritters.
- 1/3 cup crumbled cotija cheese: Adds distinct salty creaminess and authentic flavor.
- 1/4 cup chopped green onions: Introduces a subtle sharpness and crunch.
- 1/4 cup chopped fresh cilantro: Offers bright, herbaceous notes that lift the dish.
- 1/2 teaspoon chili powder: Grounds the fritters with a gentle smoky heat.
- 1/4 teaspoon garlic powder: Deepens the savory profile.
- 1/2 teaspoon salt: Essential to bring out all flavors.
- 1/4 teaspoon black pepper: Adds mild warmth and complexity.
- 2 large eggs: Bind everything together perfectly.
- 1/3 cup all-purpose flour: Provides structure for crispiness.
- 1/4 cup cornmeal: Contributes that classic gritty texture and a subtle corn flavor.
- 1/2 teaspoon baking powder: Helps lighten the fritters for a tender bite.
- Vegetable oil for frying: Needed to get that irresistible golden crust.
How to Make Mexican Street Corn Fritters Recipe
Step 1: Mix the Corn and Flavorings
Start by combining the corn kernels, crumbled cotija cheese, chopped green onions, fresh cilantro, chili powder, garlic powder, salt, and pepper in a large bowl. This mixture is where the vibrant layers of flavor develop – the sweetness of corn blends with spicy and savory notes beautifully, creating a balanced and exciting base.
Step 2: Incorporate the Eggs and Dry Ingredients
In a smaller bowl, whisk the eggs until light and frothy, then stir them into the corn mixture. Add the all-purpose flour, cornmeal, and baking powder, gently mixing until just combined. The batter should be thick but scoopable, holding its shape well in the pan, which ensures crispy edges and a soft, well-cooked interior.
Step 3: Fry to Golden Perfection
Heat about two tablespoons of vegetable oil in a large skillet over medium heat. Drop heaping spoonfuls of batter into the hot oil and flatten them slightly using the back of the spoon. Fry each fritter for two to three minutes per side or until they turn delightfully golden brown and crispy. Don’t overcrowd the pan—work in batches, adding oil as necessary for consistent frying.
Step 4: Drain and Repeat
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Continue frying the remaining batter, maintaining steady heat for the best results. This process yields roughly 10 to 12 fritters, perfect for sharing or savoring over multiple meals.
How to Serve Mexican Street Corn Fritters Recipe
Garnishes
Top your fritters with a dollop of sour cream or traditional Mexican crema for luscious creaminess. Sprinkle extra crumbled cotija cheese on top for an added salty zing. A squeeze of fresh lime juice brightens every bite, and if you love a kick, a few dashes of your favorite hot sauce will elevate the flavors beautifully.
Side Dishes
These fritters pair wonderfully with a simple green salad dressed lightly with lime and chili powder or alongside creamy guacamole and tangy pico de gallo. They also complement grilled meats and roasted vegetables, making them a versatile side for any gathering.
Creative Ways to Present
For a fun twist, serve the fritters stacked like mini towers with layers of avocado slices, salsa, and dollops of crema between each. Alternatively, create a Mexican-inspired brunch platter featuring these fritters with scrambled eggs, black beans, and fresh fruit to impress your guests and bring lots of color to the table.
Make Ahead and Storage
Storing Leftovers
You can store leftover Mexican Street Corn Fritters in an airtight container in the refrigerator for up to three days. Keeping them crisp is the key challenge, but with proper storage, they remain delicious for quick snacks or meal additions.
Freezing
Freeze leftover fritters by placing them in a single layer on a parchment-lined baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to a month and provide handy ready-to-fry snacks whenever you want.
Reheating
To bring those frozen or refrigerated fritters back to life, reheat them in a hot skillet with a little oil or use an air fryer at 375°F for 3 to 5 minutes. This method restores their crispy exterior wonderfully, making them taste freshly made again.
FAQs
Can I use frozen corn for this Mexican Street Corn Fritters Recipe?
Absolutely! Thawed frozen corn works just as well as fresh or canned corn. Just be sure to pat it dry to remove excess moisture so your batter isn’t watery.
What makes cotija cheese ideal for these fritters?
Cotija cheese has a salty, crumbly texture that complements the sweetness of the corn perfectly. It adds authentic Mexican flavor and a delicious contrast in texture.
Can I add spice to the fritters?
Yes! For more heat, finely dice some jalapeño peppers and mix them into the batter. This adds a fresh, spicy kick without overpowering the other flavors.
Are these fritters gluten-free?
The standard recipe uses all-purpose flour and cornmeal, so it is not gluten-free. However, you can substitute the flour with a gluten-free alternative to accommodate dietary needs while keeping great texture.
What oil is best for frying Mexican Street Corn Fritters Recipe?
Vegetable oil is ideal due to its high smoke point and neutral flavor, but you can also use canola or peanut oil to achieve a nicely crisped exterior without affecting taste.
Final Thoughts
There’s something incredibly satisfying about these Mexican Street Corn Fritters Recipe that makes every bite a celebration. They are simple to make, packed with vibrant flavors, and perfect for sharing with friends and family. Whether it’s for a casual snack or a festive appetizer, these fritters bring joy and warmth to any table. Give them a try, and you’ll quickly see why they’ve become a beloved favorite in so many kitchens!
Print
Mexican Street Corn Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 fritters
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Mexican Street Corn Fritters are crispy, flavorful corn cakes inspired by the classic elote street corn. Made with fresh or canned corn, cotija cheese, and a blend of spices, these golden fritters are pan-fried to perfection and served with optional toppings like sour cream, lime, and hot sauce for a delicious appetizer or side dish.
Ingredients
Main Ingredients
- 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, chopped fresh cilantro, chili powder, garlic powder, salt, and black pepper. Mix thoroughly to distribute the seasonings evenly.
- Add Eggs and Dry Ingredients: In a separate small bowl, whisk the two eggs until well beaten. Stir the eggs into the corn mixture. Then add the all-purpose flour, cornmeal, and baking powder, mixing just until all ingredients are combined to create the batter.
- Heat the Oil: Heat approximately 2 tablespoons of vegetable oil in a large skillet over medium heat. Ensure the oil is hot enough to sizzle a drop of batter when added.
- Cook the Fritters: Drop heaping spoonfuls of the batter into the hot oil, flattening each slightly with the back of the spoon to form fritters. Cook for 2 to 3 minutes on each side until they turn golden brown and crispy. Avoid overcrowding the skillet.
- Drain and Repeat: Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Continue cooking the remaining batter, adding more oil to the skillet as needed to maintain the cooking temperature.
- Serve: Serve the fritters warm, topped with sour cream or Mexican crema, an extra sprinkle of cotija cheese, fresh lime juice squeezed over the top, and a dash of hot sauce if preferred.
Notes
- For extra heat, add diced jalapeños into the batter.
- These fritters are best enjoyed fresh for maximum crispiness.
- Leftover fritters can be reheated in a skillet or air fryer to restore their crisp texture.
