Mexican Street Corn Fritters Recipe
If you’re looking for a snack that’s crispy, zesty, and loaded with the sunny flavors of summer, you’re in the right place! Mexican Street Corn Fritters are my absolute go-to when I want something playful yet satisfying, bringing the magic of elote right into your kitchen. They’re bursting with juicy corn, smoky spices, creamy cotija cheese, and a little kick from jalapeño, all held together in a golden, crunchy bite. Whether you’re feeding a crowd or just want a special treat for yourself, these gorgeous fritters are guaranteed to steal the show.
Ingredients You’ll Need
I love how the ingredients for Mexican Street Corn Fritters are simple staples, but together, they create pure magic. Each adds its own touch of flavor, texture, or color, making every bite irresistible.
- Corn kernels: The star of the show—fresh, frozen, or canned all work, but fresh adds the sweetest pop.
- Cotija cheese: Salty and crumbly, this traditional Mexican cheese brings tangy creaminess and depth.
- Fresh cilantro: Sliced leaves brighten up the fritters, offering a burst of herbal freshness.
- Green onions: Mild and crisp, they add subtle flavor and color flecks throughout.
- Jalapeño: Seeded and finely diced, this gives just the right gentle heat—add more if you like it spicy!
- Eggs: They bind everything together and add richness to the batter.
- All-purpose flour: Provides structure and ensures a tender fritter (don’t skip it!).
- Cornmeal: Adds a rustic crunch and enhances the corn flavor beautifully.
- Baking powder: A tiny amount makes them puff up ever so slightly for perfect texture.
- Smoked paprika: Gives a subtle smokiness that makes them taste like they just came off the grill.
- Salt: Brings all the ingredients into harmony—taste and adjust if needed.
- Black pepper: Provides that gentle kick of warmth in the background.
- Vegetable oil: Perfect for shallow frying to achieve a golden, crispy exterior.
- Lime wedges: Serve on the side for that bright, citrusy squeeze to finish.
- Extra cotija and cilantro: For garnishing, because more is always better!
How to Make Mexican Street Corn Fritters
Step 1: Mix the Veggies and Cheese
Start by grabbing a large mixing bowl and adding in your corn kernels, cotija cheese, chopped cilantro, green onions, and diced jalapeño. Give everything a generous toss with your hands or a spatula—this combo already smells so fresh and vibrant! Mixing now helps each fritter get an even burst of flavor and color.
Step 2: Prepare the Batter
In a separate bowl, whisk your eggs until they’re smooth. Add the flour, cornmeal, baking powder, smoked paprika, salt, and black pepper right into the eggs. Stir until it forms a thick, cohesive batter. You don’t want any dry streaks, but don’t overmix either—a few lumps are totally fine!
Step 3: Combine and Fold
Pour the vibrant veggie-cheese mixture into your batter bowl. Gently fold everything together using a spatula, scraping the sides and bottom as you go. The goal is to distribute the corn and cheese evenly, but keep things light so the fritters fry up beautifully.
Step 4: Fry to Perfection
Pour a thin layer of vegetable oil into a large skillet and set it over medium heat. Once the oil is hot (but not smoking), scoop about 2 tablespoons of batter for each fritter onto the skillet. Flatten gently with the back of your spoon for even cooking. Cook for 2 to 3 minutes on each side, until beautifully golden and crisped at the edges. Don’t overcrowd the pan—work in batches if you need to!
Step 5: Drain and Garnish
Transfer the hot fritters onto a paper towel-lined plate as soon as they’re done. This keeps them crispy while soaking up any excess oil. While they’re still warm, sprinkle over extra cotija and fresh cilantro, and serve right away with juicy lime wedges for that final mouthwatering hit.
How to Serve Mexican Street Corn Fritters
Garnishes
A platter of Mexican Street Corn Fritters simply isn’t complete without a mountain of garnishes! I love scattering generous handfuls of extra crumbled cotija and vibrant cilantro leaves over the hot, crispy fritters. For a true street corn vibe, you can also drizzle with tangy mayo mixed with lime juice and a pinch of chili powder, delivering that iconic elote flavor.
Side Dishes
These fritters are the life of the party served as an appetizer, but they work beautifully as part of a spread. Try pairing them with a bright tomato-avocado salad, fluffy Mexican rice, or even a crunchy slaw to balance all the richness. They’re also incredible alongside a bowl of smoky black beans or a simple guacamole and chips situation.
Creative Ways to Present
For something truly fun, stack your Mexican Street Corn Fritters high on an old cutting board or serve in little paper cones like street food! Tuck them into warm tortillas with slaw and salsa for a quick taco twist, or make mini fritters and skewer them as party bites. However you serve them, these beauties always look and taste like a fiesta!
Make Ahead and Storage
Storing Leftovers
Any leftover fritters (if there are any!) can be popped into an airtight container and kept in the fridge for up to 3 days. They’ll lose a little crispiness but still taste fantastic—perfect for quick snacks or busy lunches.
Freezing
Mexican Street Corn Fritters freeze surprisingly well. Once cooled, lay them out on a baking sheet to freeze individually, then transfer to a zip-top bag or container. They’ll keep well for up to 2 months, ready for whenever those snack cravings hit.
Reheating
For best results, reheat the fritters in a 375°F oven for about 8 to 10 minutes, right on a baking rack or sheet. This brings back a lovely crisp exterior while keeping the inside tender and warm—so much better than microwaving!
FAQs
Can I make Mexican Street Corn Fritters gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free baking blend. The cornmeal and eggs will still give lots of structure and flavor.
Can I make these fritters ahead of time?
Yes, you can prepare the batter several hours ahead and keep it covered in the refrigerator. Fry just before serving to ensure they’re crispy and fresh.
What can I use instead of cotija cheese?
If you can’t find cotija, try feta cheese for a similar salty, crumbly finish. Queso fresco or even parmesan also work as tasty substitutes.
Do the fritters hold together well when frying?
They hold together beautifully if you don’t crowd the pan and flatten them just a bit. Using fresh or well-drained canned/frozen corn also helps prevent sogginess.
How do I add more spice to these fritters?
Feel free to use two jalapeños instead of one, or add a pinch of cayenne pepper or finely chopped chipotle for an extra fiery batch!
Final Thoughts
If you’re craving a crowd-pleasing appetizer bursting with flavor and fun, you can’t go wrong with Mexican Street Corn Fritters. They’re easy, colorful, and guaranteed to brighten up any table. Give them a try soon—you’ll be hooked after the very first bite!
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Mexican Street Corn Fritters Recipe
- Total Time: 30 minutes
- Yield: 12 fritters 1x
- Diet: Vegetarian
Description
These Mexican Street Corn Fritters are a delightful twist on classic elote, combining sweet corn with savory cotija cheese and a hint of spice. Perfect for parties or as a unique appetizer, these fritters are crispy on the outside, tender on the inside, and bursting with flavor.
Ingredients
For the Fritters:
- 2 cups corn kernels (fresh, canned, or thawed from frozen)
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 jalapeño, seeded and finely diced
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- Vegetable oil for frying
- Lime wedges
- Additional cotija cheese and cilantro for garnish
Instructions
- Prepare the Fritter Batter: In a large bowl, combine corn, cotija cheese, cilantro, green onions, and jalapeño. In a separate bowl, whisk eggs, then mix in flour, cornmeal, baking powder, smoked paprika, salt, and black pepper to form a thick batter.
- Cook the Fritters: Heat vegetable oil in a skillet. Spoon 2 tablespoons of batter for each fritter, flatten slightly, and cook for 2–3 minutes per side until golden brown. Drain on paper towels.
- Serve: Serve warm with lime wedges and garnish with cotija cheese and cilantro.
Notes
- For extra flavor, drizzle with mayonnaise mixed with lime juice and chili powder.
- Best served fresh but can be reheated in the oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fritter
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
