There is something absolutely magical about the first bite of Mexican Street Corn Fritters: golden, crisp edges giving way to juicy, sweet corn kernels, crumbles of salty cotija, and an irresistible pop of chili and fresh cilantro. Inspired by the vibrant flavors of classic elote, this recipe transforms street corn into snackable, skillet-fried cakes—perfect for parties, appetizers, or whenever you find yourself craving layers of flavor and texture in a single, easy-to-make dish. Whether you serve them straight from the pan with a sprinkle of cheese or dress them up with lime and crema, these fritters are guaranteed to disappear fast!
Ingredients You’ll Need
You’ll be surprised at how a handful of straightforward ingredients can come together to capture the essence of Mexican street food. Every component here has an important role—some bring bright bursts of flavor, while others create the irresistible crispy structure these corn fritters are known for.
- Corn kernels: The star of the show! Use fresh for the sweetest flavor, but frozen or well-drained canned corn work beautifully too.
- Cotija cheese: Salty, crumbly, and the all-important finishing touch—don’t skip it!
- Fresh cilantro: Adds color and a burst of herbaceousness that tastes like summer.
- Green onions: Their mild oniony bite rounds out the flavors and adds crunch.
- Chili powder: For just the right amount of smoky heat—adjust to your own spice level.
- Garlic powder: Enhances every bite with warmth and savory depth.
- Salt: Balances sweetness and boosts all the ingredients.
- Black pepper: A little sharpness livens up each bite; freshly ground is best!
- Eggs: They bind the batter, so your fritters hold together and turn fluffy.
- All-purpose flour: Helps create structure and a tender interior.
- Cornmeal: Gives the fritters extra crunch and classic, rustic flavor.
- Baking powder: For a bit of lift and lightness—you want airy, not dense.
- Oil for frying: A neutral oil like vegetable or canola lets the fresh flavors shine with perfectly crisp results.
- Fresh lime wedges & extra cotija: For serving, these finishing touches tie everything together and make the fritters pop!
How to Make Mexican Street Corn Fritters
Step 1: Mix the Corn Base
Start by gathering your biggest mixing bowl and combine corn kernels, crumbled cotija, chopped cilantro, and sliced green onions. Sprinkle in the chili powder, garlic powder, salt, and black pepper. As you stir, you’ll see the flecks of red, green, and white come together—it’s as if you’re building a little fiesta in a bowl!
Step 2: Whisk and Add the Wet Ingredients
In a separate small bowl, whisk the eggs until well combined. This not only ensures even binding but also leads to lighter, fluffier fritters later. Pour the eggs right over your colorful corn mixture and gently stir everything together.
Step 3: Stir in Dry Ingredients
Now sprinkle in the flour, cornmeal, and baking powder. Stir until everything is just mixed—don’t overwork the batter or your fritters can turn tough. The batter should hold together but still be dotted with little chunks of cheese and corn.
Step 4: Heat the Skillet
Set a large skillet over medium heat and pour in about 2 tablespoons of oil. You want it shimmering hot—this gives Mexican Street Corn Fritters that classic crisp exterior without greasiness.
Step 5: Cook the Fritters
Drop heaping tablespoons of the batter into the skillet, flattening them a little with your spoon. Cook for 2 to 3 minutes on each side until they’re deeply golden brown and crispy. Work in batches, adding a bit more oil as you go to keep them frying—transfer finished fritters to a paper towel-lined plate to drain.
Step 6: Serve and Garnish
Serve the fritters warm and fresh from the skillet. Sprinkle with extra cotija, a handful of fresh cilantro, and a squeeze or two of lime. That’s the secret to truly capturing the spirit of classic Mexican street corn!
How to Serve Mexican Street Corn Fritters
Garnishes
When it comes to topping your Mexican Street Corn Fritters, don’t be shy! A generous shower of extra cotija immediately adds that signature salty richness, while more fresh cilantro brings herbal brightness. Lime wedges on the side let everyone add a tangy zip, and if you like, a drizzle of Mexican crema, sour cream, or chipotle mayo is downright indulgent.
Side Dishes
These fritters play nicely as a starter or a side, so pair them with light, zesty fare that balances the fritters’ richness. Simple black bean salad, citrusy slaw, or a pile of sliced avocados work beautifully. If you want a heartier meal, serve with grilled meats or a bowl of tortilla soup for extra comfort.
Creative Ways to Present
Try serving Mexican Street Corn Fritters as sliders—tuck them into little buns with lettuce and chipotle mayo for a playful handheld treat. Or turn them into a festive platter: pile high, sprinkle with garnishes, and stick with toothpicks for easy snacking at parties. For brunch, they’re perfect next to poached eggs or even as a base for a Mexican-inspired Benedict!
Make Ahead and Storage
Storing Leftovers
If you have any fritters left (which is a big “if” in my house!), let them cool completely before storing. Place in an airtight container and refrigerate for up to three days. This helps them retain their texture and freshness for when you’re ready to snack again.
Freezing
For longer storage, Mexican Street Corn Fritters freeze surprisingly well. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep for a month or two—just thaw in the fridge before reheating.
Reheating
To recapture their just-fried crispness, reheat leftover fritters in a hot skillet with a splash of oil or warm them in a 375°F oven for about 8–10 minutes. They’ll be nearly as fabulous as when you first made them!
FAQs
Can I make Mexican Street Corn Fritters gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend—just be sure to use one that includes a binder, like xanthan gum, for the best texture.
What if I can’t find cotija cheese?
No worries! While cotija is traditional, you can substitute with feta or even queso fresco. Either way, aim for a crumbly, salty cheese for the best street corn experience.
Do I need to cook fresh corn before making the fritters?
If your fresh corn is super sweet and tender, you can use it raw right off the cob. Otherwise, a quick blanch in boiling water (just a couple minutes!) will make it perfect for fritters.
Can I bake these fritters instead of frying?
You sure can! Scoop the batter onto a parchment-lined baking sheet, brush the tops lightly with oil, and bake at 425°F for 12–15 minutes, flipping once halfway through, until golden and set. They won’t be quite as crispy as pan-fried, but still delicious.
How spicy are these fritters?
As written, Mexican Street Corn Fritters have mild warmth from chili powder. If you love a hotter kick, add diced jalapeño to the batter or serve with a spicy dipping sauce on the side!
Final Thoughts
If you love bold flavors, crispy bites, and sharing food that makes people smile, Mexican Street Corn Fritters are calling your name. They’re a true crowd-pleaser—fun, easy, and endlessly adaptable. Try them once, and you just might find they become your new go-to appetizer!
Print
Mexican Street Corn Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 fritters
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mexican Street Corn Fritters are a delicious twist on classic elote, combining sweet corn, creamy cotija cheese, and zesty seasonings into a crispy and flavorful appetizer.
Ingredients
Main Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 green onions (thinly sliced)
- 1/2 teaspoon chili powder
- 1/2 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
- 1/4 teaspoon baking powder
- oil for frying (such as vegetable or canola)
Serving Suggestions:
- fresh lime wedges
- extra cotija cheese for serving
Instructions
- Mix Ingredients: In a large bowl, combine corn, cotija cheese, cilantro, green onions, chili powder, garlic powder, salt, and pepper. In a separate bowl, whisk eggs and add to the corn mixture. Stir in flour, cornmeal, and baking powder until well combined.
- Fry Fritters: Heat oil in a skillet, spoon batter into the pan, flatten slightly, and cook for 2–3 minutes per side until golden brown and crisp.
- Serve: Drain on paper towels, then garnish with cotija cheese, cilantro, and lime wedges before serving warm.
Notes
- For a spicy kick, add diced jalapeño to the batter.
- Serve with a drizzle of Mexican crema or chipotle mayo for extra flavor.
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