Description
These Mexican Street Corn Fritters are inspired by the bold and tangy flavors of elote, the popular Mexican street food. Packed with sweet corn, cheese, and spices, these fritters are crispy on the outside and tender on the inside. Serve them with a zesty lime crema for the perfect appetizer or side dish.
Ingredients
For the Fritters:
2 cups fresh or frozen corn kernels (thawed if frozen)
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
1/4 cup crumbled cotija cheese (or feta)
1 large egg
2 tablespoons sour cream or Greek yogurt
1 teaspoon baking powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro or parsley
2 tablespoons vegetable oil (for frying)
For the Lime Crema:
1/4 cup sour cream or Greek yogurt
1 tablespoon lime juice
1/2 teaspoon lime zest
Pinch of salt
Instructions
Prepare the Lime Crema
In a small bowl, mix the sour cream (or Greek yogurt) with lime juice, lime zest, and a pinch of salt. Set aside in the refrigerator.
Make the Fritter Batter
In a large bowl, combine the corn kernels, flour, cornmeal, Parmesan cheese, cotija cheese, smoked paprika, garlic powder, chili powder (if using), salt, pepper, and cilantro. In a small bowl, whisk together the egg and sour cream. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but spoonable.
Cook the Fritters
Heat the vegetable oil in a large nonstick skillet over medium heat. Drop about 2 tablespoons of batter per fritter into the skillet, flattening slightly with the back of the spoon to form a patty. Cook for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Repeat with the remaining batter, adding more oil as needed.
Serve
Serve the fritters warm with the lime crema on the side for dipping. Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder if desired.
Notes
You can use canned corn if fresh or frozen isn’t available; just drain it well before using. For a spicier version, add diced jalapeños to the batter. These fritters can be reheated in a 350°F (175°C) oven for 5–7 minutes to restore their crispiness.