If you love the bold, smoky flavors of elote but want something a little more snackable and fun, the Mexican Street Corn Fritters Recipe is going to be your new favorite! These golden, crispy fritters are packed with sweet corn kernels, creamy cotija cheese, and just the right touch of chili and smoked paprika to bring that irresistible street corn flavor to every bite. They’re quick to whip up, full of texture, and perfect for sharing with friends or enjoying as a cozy appetizer at home.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making these fritters shine. Each one plays a role in delivering authentic taste, vibrant color, and a satisfying crispy yet tender texture.
- Corn kernels: Use fresh, frozen, or canned for sweet, juicy bursts in every fritter.
- Cotija cheese: This crumbly, salty cheese is essential for that classic Mexican street corn flavor; feta can work if you can’t find it.
- Green onions: Add a mild, fresh bite that complements the sweetness of the corn.
- Cilantro: For a bright, herbaceous note that lightens up the richness.
- Chili powder: Gives the fritters a gentle heat and smoky depth.
- Smoked paprika: Intensifies the smokiness and adds a beautiful color.
- Salt and black pepper: Essential seasonings to balance and enhance all the flavors.
- Eggs: Bind the mixture together and help the fritters hold their shape.
- All-purpose flour: Provides structure so the fritters form crispy edges.
- Baking powder: Adds a slight lift for a light and airy texture inside.
- Oil for frying: Vegetable or canola oil works best for a clean, crispy finish.
How to Make Mexican Street Corn Fritters Recipe
Step 1: Mix the Flavor Base
Start by combining your corn kernels, cotija cheese, chopped green onions, cilantro, chili powder, smoked paprika, salt, and black pepper in a large bowl. This colorful mix is the heart of the fritters, where the layers of flavor come to life. Make sure everything is evenly distributed for the tastiest bites.
Step 2: Add the Eggs
In a separate small bowl, beat the eggs lightly. Then stir them into your corn mixture. The eggs act like edible glue, helping all those delicious ingredients stick together when frying and keeping the fritters tender on the inside.
Step 3: Stir in the Dry Ingredients
Next, add the flour and baking powder to the wet mixture. Stir everything together until a thick batter forms. The batter should be thick enough to hold its shape on the skillet but still have some moisture to keep the fritters from drying out. If it’s too runny, a little extra flour can help.
Step 4: Fry Until Golden
Heat about 2 tablespoons of oil in a skillet over medium heat. Use a heaping tablespoon to scoop the batter into the hot oil, gently flattening them with the back of the spoon. Fry for 2 to 3 minutes on each side until they develop a gorgeous golden brown crust. This crispy exterior contrasts perfectly with the sweet, soft corn inside.
Step 5: Drain and Repeat
Place cooked fritters on a plate lined with paper towels to soak up excess oil. Keep frying the rest of the batter, adding more oil as needed. These fritters cook fast, so it won’t take long before your kitchen smells amazing and you’ve got a lovely stack ready to enjoy.
How to Serve Mexican Street Corn Fritters Recipe
Garnishes
To really capture the magic of Mexican street corn, top your fritters with a dollop of sour cream or Mexican crema, sprinkle more cotija cheese, and scatter fresh cilantro leaves over the top. A generous squeeze of lime juice brightens the flavors and adds a refreshing tang that cuts through the richness beautifully.
Side Dishes
These fritters are incredibly versatile. Serve them alongside a crisp green salad to balance the dish, or pile them next to charred grilled meats for a full, festive meal. They also make fantastic finger food at casual gatherings paired with guacamole or a smoky chipotle salsa for dipping.
Creative Ways to Present
For a fun twist, transform these fritters into sliders by sandwiching them in mini buns with avocado slices and spicy mayo. Or, crumble them over a mixed greens bowl or tacos for an unexpected burst of texture and flavor. The Mexican Street Corn Fritters Recipe is perfect for playing with presentation and making it your own.
Make Ahead and Storage
Storing Leftovers
If you have any fritters leftover, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To keep their crispiness, avoid stacking them too tightly.
Freezing
You can freeze these fritters for longer storage. Lay them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They keep well for up to 2 months, making them a handy make-ahead snack or side.
Reheating
Reheat frozen or refrigerated fritters in a hot skillet with a little oil over medium heat to revive their crispy crust. Avoid the microwave if possible, as it tends to make them soggy. Just a couple of minutes per side will bring them back to delicious life.
FAQs
Can I use canned corn for this recipe?
Absolutely! Canned corn works perfectly as long as it’s well drained to avoid extra moisture in the batter. It’s a convenient option any time of year.
How spicy are these fritters?
The fritters have a mild heat from the chili powder but aren’t overwhelmingly spicy. You can easily adjust by adding jalapeño or more chili powder if you prefer more kick.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend or a bit of cornstarch mixed with rice flour to keep the batter binding while staying gluten-free.
What cheese can I substitute for cotija?
If cotija is hard to find, feta cheese is a great substitute thanks to its crumbly texture and salty flavor that complements the corn beautifully.
Are these fritters vegetarian?
Yes, this recipe is vegetarian-friendly since it contains no meat or meat-based products. It’s a fantastic option for vegetarians craving bold, cheesy flavors.
Final Thoughts
There’s something so joyful about cooking a recipe that bursts with flavor, texture, and fun, and the Mexican Street Corn Fritters Recipe delivers all that and more. Whether you’re serving them as an appetizer or a snack, you can trust these fritters to bring smiles and satisfy cravings. I hope you give this recipe a try and find it becoming a cherished staple in your kitchen as it is in mine!
Print
Mexican Street Corn Fritters Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 fritters
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Delight in these savory Mexican Street Corn Fritters, a crispy and flavorful appetizer inspired by the classic elote street corn. Made with fresh corn kernels, crumbled cotija cheese, and a blend of spices, these golden fritters are fried to perfection and served with tangy sour cream, lime, and extra cheese for a vibrant and satisfying snack or side dish.
Ingredients
Main Ingredients
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- Oil for frying (vegetable or canola)
Optional Toppings
- Sour cream or Mexican crema
- Lime wedges
- Extra cheese and cilantro
Instructions
- Mix Dry Ingredients: In a large bowl, combine the corn kernels, crumbled cotija cheese, chopped green onions, chopped cilantro, chili powder, smoked paprika, salt, and black pepper. This mixture forms the flavorful base of the fritters.
- Add Eggs: In a separate small bowl, beat the eggs. Then stir the beaten eggs into the corn mixture until well incorporated to help bind the ingredients together.
- Incorporate Flour and Baking Powder: Add the all-purpose flour and baking powder to the mixture and stir until a thick batter forms that is easy to scoop but holds its shape.
- Heat the Skillet: Pour about 2 tablespoons of vegetable or canola oil into a skillet and heat it over medium heat, preparing it for frying the fritters.
- Fry the Fritters: Scoop heaping tablespoons of batter into the hot skillet, flattening each scoop slightly with the back of a spoon or spatula. Cook each fritter for 2 to 3 minutes on each side, or until they turn golden brown and develop a crispy crust.
- Drain Excess Oil: Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Repeat: Continue frying the remaining batter in batches, adding more oil to the skillet as needed to maintain a shallow layer for frying.
- Serve: Serve the fritters warm topped with a dollop of sour cream or Mexican crema, a sprinkle of extra cotija cheese, chopped cilantro, and a squeeze of fresh lime juice for an authentic Mexican flair.
Notes
- These fritters are versatile and make a great side dish, appetizer, or snack.
- For added heat, finely chop a jalapeño and mix it into the batter.
- You can use frozen corn thawed and drained or canned corn, but fresh corn gives the best flavor and texture.
- Ensure the oil is hot enough before frying to achieve the perfect crispy exterior without soaking up too much oil.
- Serve immediately for best texture; leftovers can be reheated in a skillet or oven to regain crispiness.
