Mexican Street Corn Fritters
Crispy, cheesy, and packed with bold flavors, these Mexican Street Corn Fritters are a golden twist on classic elote—perfect as an appetizer, side, or snack.
Ingredients
- 2 cups corn kernels fresh, frozen, or canned, drained
- ½ cup all-purpose flour
- ¼ cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Cotija cheese
- ¼ cup fresh cilantro chopped
- 1 large egg
- ¼ cup milk
- Vegetable oil for frying
- Lime wedges for serving
- Additional Cotija cheese for garnish
Instructions
- In a large bowl, mix corn kernels, flour, cornmeal, baking powder, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir until the corn is well coated with the dry ingredients.
- Add grated Cotija cheese, chopped cilantro, egg, and milk. Stir until the batter is thick, spoonable, and slightly loose but holds together.
- Pour 1 inch of vegetable oil into a skillet. Heat over medium until it reaches 350°F (175°C). No thermometer? Drop a bit of batter in—the oil should bubble right away.
- Spoon the batter into the hot oil, flatten gently with the back of the spoon. Fry 2–3 minutes per side until golden and crisp. Work in batches to avoid overcrowding.
- Place fritters on a paper towel-lined plate to drain. Serve warm with extra Cotija cheese and lime wedges.