Original Post: https://www.evolvingtable.com/mexican-street-corn-fritters/
Mexican Street Corn Fritters Recipe
These Mexican Street Corn Fritters taste like elote in crispy, golden fritter form. They start with charred corn, salty cotija, and a little jalapeño heat, then get finished with a chili-lime crema you’ll want to put on everything. They come together in one skillet and work as an appetizer or an easy side.
Servings: 10 fritters
Equipment
Ingredients
- 2 (15.25-ounce) cans corn drained
- 3 tablespoons avocado oil divided
- 1 tablespoon salted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika use half smoked paprika for more elote smokiness
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ cup Cotija cheese crumbled, plus more for topping
- ⅓ cup fresh cilantro finely chopped, plus more for serving
- ¼ cup red onion finely diced
- 1 jalapeño seeded and diced, optional
- 3 green onions green parts only, thinly sliced, plus more for serving
- 1 teaspoon lime zest
- 2 large eggs whisked
- ⅓ cup whole milk
Chili-Lime Crema
- ⅓ cup mayonnaise
- ⅓ cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1 garlic clove finely minced
- ½ teaspoon paprika
- salt a pinch
Instructions
- Heat 1 tablespoon of the avocado oil in a large cast-iron skillet over medium heat. Add the corn in a single layer and cook for 8 to 10 minutes, stirring only every couple of minutes, until charred in spots. Add the butter during the last few minutes and stir it in once melted.2 (15.25-ounce) cans corn, 3 tablespoons avocado oil, 1 tablespoon salted butter
- Transfer the corn to a shallow bowl and let it cool before mixing it into the batter.
- In a large bowl, whisk together the flour, baking powder, salt, chili powder, paprika, garlic powder, and cayenne.1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper
- Stir in the charred corn, Cotija, cilantro, red onion, jalapeño, green onions, and lime zest. Add the whisked eggs and milk and stir until combined. The batter will be thick. Let it rest 15 to 20 minutes (don’t skip this, it helps the fritters bind together).2 (15.25-ounce) cans corn, ½ cup Cotija cheese, ⅓ cup fresh cilantro, ¼ cup red onion, 1 jalapeño, 3 green onions, 1 teaspoon lime zest, 2 large eggs, ⅓ cup whole milk
- Heat 1 tablespoon of the avocado oil in a large cast-iron or stainless steel skillet over medium heat. Scoop about ⅓ cup of batter per fritter, adding 3 to 4 to the pan and pressing each one down lightly. Fry for 5 to 6 minutes, flipping halfway, until golden and crispy. Wipe the skillet clean between batches and add the remaining oil as needed so the fritters don’t burn.3 tablespoons avocado oil
- While the fritters cook, whisk together all the crema ingredients in a medium bowl.⅓ cup mayonnaise, ⅓ cup Mexican crema, 2 tablespoons lime juice, 1 garlic clove, ½ teaspoon paprika, salt
- Serve the fritters hot with the chili-lime crema, extra Cotija, cilantro, a sprinkle of chili powder, and lime wedges.
Notes
Corn: Canned, fresh, or frozen all work. For fresh, char about 4 ears (~2½ cups kernels) for 12 to 15 minutes. For frozen, thaw and pat dry first so it chars instead of steams.
Cheese: Cotija is traditional, but feta is a great stand-in.
Heat level: Keep the skillet at medium. At medium-high the edges crisp before the centers cook through.
Make ahead: Mix the dry ingredients and prep the add-ins in advance, then combine, rest, and fry when ready.
Storage: Airtight container in the fridge for 3 to 4 days.
Reheating: Reheat in a skillet, oven, or air fryer to re-crisp. Avoid the microwave.
