Get ready to fall in love with Mexican Street Corn Fritters—a crave-worthy, golden-fried twist on the iconic elote enjoyed on bustling corners and at backyard parties alike. Imagine sweet corn kernels, crumbly cotija, and a hint of chili all coming together in every tender bite, topped with creamy, fresh garnishes. Not only are these fritters impossibly flavorful and perfectly textured, they’re also quick and easy to whip up, making them the ultimate appetizer, crowd-pleasing snack, or side dish for everything from tacos to grilled meats.
Ingredients You’ll Need
Part of the magic behind these fritters is the way a handful of humble ingredients transforms into something so irresistible! Each element is chosen for the layers of flavor and texture it brings, guaranteeing every batch is vibrant and memorable.
- Corn kernels: Sweet, juicy, and the absolute star—use fresh, canned, or thawed frozen for convenience and year-round enjoyment.
- All-purpose flour: The trusty staple that gives your fritters structure and helps everything bind together beautifully.
- Cornmeal: Adds a delightful crunch and an extra hit of corny flavor, echoing those classic street corn notes.
- Baking powder: This tiny pinch is your secret to a light, fluffy interior in every fritter.
- Salt: Enhances all the other flavors—don’t skip it!
- Chili powder: For gentle heat and a pop of color, infusing familiar Mexican warmth into each bite.
- Smoked paprika: A touch of smokiness elevates the whole dish and makes these fritters truly unforgettable.
- Cotija cheese: Salty, crumbly, and creamy, it tucks into the batter and shines as a finishing sprinkle.
- Green onions: Bright onion flavor adds freshness and color—don’t be shy with them.
- Cilantro: Fresh herbaceous notes bring everything to life and echo traditional street corn vibes.
- Egg: The crucial binder to hold the batter together for perfect golden fritters.
- Milk: Helps create a pourable batter that fries up tender and golden.
- Lime juice: Adds a zippy tang, balancing out the sweetness and richness in every mouthful.
- Oil for frying: Go with a neutral oil that can handle high heat for the crispiest results.
- Optional Toppings (sour cream or Mexican crema, extra cotija, lime wedges, cilantro): All the classic street corn fixings to make your fritters even more tempting.
How to Make Mexican Street Corn Fritters
Step 1: Mix the Dry Ingredients and Add-Ins
Start by pulling out your largest mixing bowl—this is where all the magic happens. Combine the corn, flour, cornmeal, baking powder, salt, chili powder, smoked paprika, cotija cheese, sliced green onions, and chopped cilantro. Toss everything gently to distribute all those flavors and ensure every fritter gets a colorful mix of add-ins.
Step 2: Whisk the Wet Ingredients
In a separate, smaller bowl, give your egg, milk, and lime juice a quick whisk together. This mixture is the secret glue that brings the batter together smoothly, while the lime adds a kiss of brightness.
Step 3: Bring It All Together
Pour the wet ingredients into your bowl of dry goodness. Stir everything just until combined—don’t overmix, or you risk dense fritters. The batter will be thick and chock-full of veggies and cheese, just what you want for hearty, satisfying fritters.
Step 4: Fry to Golden Perfection
Heat about a quarter-inch of oil in a sturdy skillet set over medium heat. When it shimmers, it’s go-time! Drop heaping tablespoons of batter into the oil; give each a gentle press with a spoon to flatten slightly. Fry for 2 to 3 minutes on each side, or until irresistibly golden and crisp. Transfer them to a paper towel–lined plate to drain any excess oil.
Step 5: Top and Serve
Pile up your Mexican Street Corn Fritters while they’re still warm, then go wild with toppings. A dollop of sour cream or Mexican crema, a sprinkling of extra cotija and fresh cilantro, and a finishing squeeze of lime just before serving will make your fritters absolutely irresistible.
How to Serve Mexican Street Corn Fritters
Garnishes
For the authentic street corn experience, don’t skimp on the garnishes! A generous spoonful of crema or sour cream melds with each crispy fritter, while more crumbled cotija and a shower of fresh cilantro boost both the flavor and color. Always include a few lime wedges on the side—the burst of citrus makes every mouthful that much zippier.
Side Dishes
Serving these fritters as a starter? Pair them with a vibrant salad like black bean and avocado or a chunky pico de gallo for a refreshing counterpoint. As a side, these are brilliant next to tacos, grilled steak, or even a simple bowl of chili. No matter the context, Mexican Street Corn Fritters hold their own with just about anything.
Creative Ways to Present
Want to really dazzle your guests? Arrange the fritters on a platter drizzled with crema and sprinkled with colorful toppings, or skewer each one for a fun, finger-food spin at parties. You can even try stacking them as a base for a layered appetizer—think a spoonful of guac, salsa, and a jalapeño slice perched on top—for showstopping bites.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra fritters (lucky you!), let them cool completely before tucking them in an airtight container. They’ll keep well in the fridge for up to three days without losing too much of their crispy charm.
Freezing
For longer storage, freeze the fully cooked and cooled Mexican Street Corn Fritters in a single layer on a baking sheet before transferring to a freezer bag. This way, you can grab just a few at a time—perfect for late-night cravings or party prep!
Reheating
To bring leftover fritters back to their crispy best, reheat them in a 400°F oven or toaster oven for about 10 minutes. Avoid microwaving if possible, as it can make them a bit soggy instead of perfectly crisp.
FAQs
Can I use frozen corn for Mexican Street Corn Fritters?
Absolutely! Thaw the corn first and blot off any extra moisture with a towel. Frozen kernels work beautifully and make this recipe accessible year-round.
What can I substitute for cotija cheese?
If you can’t find cotija, try feta or queso fresco for a similar salty tang. Even grated parmesan or mild cheddar will add their own tasty spin if that’s what you have on hand.
Are these fritters gluten-free?
As written, the recipe uses all-purpose flour and cornmeal, but you can swap in a cup-for-cup gluten-free flour blend in place of the regular flour without any trouble.
Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately a few hours ahead, but combine them right before frying for the best, fluffiest texture. The cornmeal and baking powder work their magic right away, so don’t let them hang out too long!
How do I make spicier fritters?
For more heat, finely chop a jalapeño (or serrano for the brave!) and add it to your batter. You can also boost the chili powder or serve the fritters with a spicy salsa for dipping.
Final Thoughts
These Mexican Street Corn Fritters are pure joy in a bite—crispy edged, creamy centered, utterly packed with flavor and impossible to stop eating. Whether you’re sharing them with friends or treating yourself to a cozy snack, don’t be surprised if they become your new favorite way to enjoy corn. Give them a try, and let every golden, cheesy bite transport you to the streets of Mexico!
Print
Mexican Street Corn Fritters Recipe
- Total Time: 30 minutes
- Yield: 10–12 fritters 1x
- Diet: Vegetarian
Description
These Mexican Street Corn Fritters are a delightful twist on classic elote, combining sweet corn, savory spices, and tangy cotija cheese for a crispy, flavorful treat. Perfect as an appetizer, side dish, or snack, these fritters are sure to impress with their bold Mexican-inspired flavors.
Ingredients
Main Fritter Ingredients:
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- ½ cup all-purpose flour
- ¼ cup cornmeal
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ cup crumbled cotija cheese (plus extra for topping)
- 2 green onions (sliced)
- 2 tbsp chopped cilantro
- 1 large egg
- ¼ cup milk
- juice of ½ lime
- oil for frying
Optional Toppings:
- Sour cream or Mexican crema
- extra cotija cheese
- lime wedges
- chopped cilantro
Instructions
- Mix Dry Ingredients: In a large bowl, combine the corn, flour, cornmeal, baking powder, salt, chili powder, smoked paprika, cotija cheese, green onions, and cilantro.
- Prepare Wet Ingredients: In a small bowl, whisk together the egg, milk, and lime juice. Pour the wet ingredients into the dry mixture and stir until just combined.
- Fry the Fritters: Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the pan, flatten slightly, and fry until golden brown on both sides (about 2–3 minutes per side).
- Drain and Serve: Transfer the fried fritters to a paper towel–lined plate to drain. Serve warm, topped with sour cream, cotija, cilantro, and lime wedges.
Notes
- For spicier fritters, add minced jalapeño to the batter.
- These fritters are versatile and can be enjoyed as a snack, appetizer, or side dish.
- Best served immediately for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer or Side Dish
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
