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
Scale
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.
