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These irresistible Mexican Street Corn Fritters capture all the beloved flavors of elote in crispy, golden-brown bites that are perfect for snacking, appetizers, or a delicious side dish.
The first time I made these for a backyard gathering, they disappeared faster than I could keep them coming!
Mexican Street Corn Fritters Ingredients
- 3 cups fresh corn kernels (about 4-5 ears): Fresh corn provides the sweetest flavor and best texture
- 1 jalapeño, finely diced: Adds a perfect kick of heat
- 3 green onions, thinly sliced: Brings mild onion flavor
- ¼ cup fresh cilantro, chopped: Essential herbaceous notes
- 1 cup crumbled queso fresco or cotija cheese: Traditional Mexican cheese for salty, creamy pockets
- 1 cup all-purpose flour: Creates fritter structure
- 1 teaspoon baking powder: Makes fritters light and airy
- 1 teaspoon chili powder: Adds warmth and color
- ½ teaspoon ground cumin: Provides earthy depth
- ½ teaspoon salt: Enhances all flavors
- ¼ teaspoon black pepper: Adds subtle spice
- 2 large eggs, beaten: Binds ingredients
- ⅓ cup milk: Creates perfect batter consistency
- 1 tablespoon lime juice: Adds bright acidity
- Vegetable oil for frying: For golden fritters
Chili-Lime Mayo Dipping Sauce Ingredients
- ½ cup mayonnaise: Creamy base
- 2 tablespoons lime juice: Tangy brightness
- 1 teaspoon chili powder: Echoes fritter flavors
- Pinch of salt: Balances flavors
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How to Make Mexican Street Corn Fritters
- Step 1: Prepare the corn
- Husk ears and cut kernels from cob into a bowl to catch corn milk
- Step 2: Combine vegetables and cheese
- Mix corn, jalapeño, green onions, cilantro, and cheese in large bowl
- Step 3: Mix dry ingredients
- Whisk flour, baking powder, spices, salt and pepper
- Step 4: Create batter
- Beat eggs with milk and lime juice, then mix into dry ingredients
- Step 5: Combine everything
- Gently fold batter into corn mixture until just combined
- Step 6: Heat oil
- Heat ½ inch oil to 350°F (175°C) in heavy skillet
- Step 7: Form and fry fritters
- Drop tablespoon-sized portions into hot oil, working in batches
- Step 8: Cook to perfection
- Fry 2-3 minutes per side until golden brown
- Step 9: Drain excess oil
- Transfer to paper towel-lined plate
- Step 10: Make dipping sauce
- Whisk mayo, lime juice, chili powder and salt
- Step 11: Serve
- Arrange with sauce and garnishes
The Art of Perfect Fritters
The secret to amazing corn fritters lies in balancing the moisture content. Too much liquid and they'll fall apart in the oil; too little and they'll be dry.
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Temperature Matters
Maintaining the right oil temperature is crucial for fritter success. If the oil is too hot, the outside will burn before the inside cooks.
I remember the first time I made these fritters for my family's summer cookout.
My final thought on these Mexican Street Corn Fritters is that they represent everything wonderful about summer cooking.
Frequently Asked Questions
- → Can I use frozen corn?
- Yes, thawed frozen corn works well in this recipe.
- → How do I store leftovers?
- Store in airtight container in fridge for 2-3 days. Reheat in oven or air fryer.
- → Can I bake instead of fry?
- Yes, bake at 400°F for 15-20 minutes, flipping halfway.
- → What can I substitute for cotija?
- Feta cheese works as a good substitute.
- → Can I make these gluten-free?
- Yes, use gluten-free flour blend instead of regular flour.