Description
Crispy corn fritters topped with a creamy, tangy Mexican street corn (elote) inspired topping. A delicious and flavorful appetizer or side dish!
Ingredients
Scale
- 4 ears of fresh corn, kernels removed (about 4 cups)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a little kick!)
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onions
- 2 cloves garlic, minced
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon chili powder
- Pinch of cayenne pepper (optional)
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prep the Corn: Slice corn kernels off the cob using a sharp knife.
- Combine Dry Ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper (if using).
- Incorporate Wet Ingredients: In a separate bowl, whisk together eggs and milk. Pour into dry ingredients and stir until just combined. Do not overmix.
- Add Corn and Flavor Boosters: Gently fold in corn kernels, cilantro, green onions, and minced garlic.
- Rest the Batter (Optional): Let the batter rest for 15-20 minutes.
- Heat the Oil: Pour about 1/2 inch of vegetable oil into a large skillet. Heat over medium heat to 350-375°F (175-190°C).
- Drop the Fritters: Drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan.
- Fry to Golden Perfection: Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Drain Excess Oil: Remove fritters and place on a wire rack lined with paper towels.
- Repeat: Continue frying the remaining batter in batches.
- Combine the Base: In a medium bowl, whisk together the mayonnaise and sour cream (or Mexican crema).
- Add the Cheese and Lime: Stir in the crumbled cotija cheese (or feta cheese), and freshly squeezed lime juice.
- Spice it Up: Add the chili powder and cayenne pepper (if using).
- Mix Well: Mix all the ingredients together until well combined. Taste and adjust the seasoning as needed.
- Top the Fritters: While the fritters are still warm, generously spread the Mexican street corn topping over each fritter.
- Garnish: Sprinkle the topped fritters with chopped fresh cilantro.
- Serve Immediately: Serve the Mexican street corn fritters immediately while they are still warm and crispy. Offer lime wedges on the side for squeezing over the fritters for an extra burst of citrus.
Notes
- Spice Level: Adjust cayenne pepper in both fritters and topping. Omit for no heat. Smoked paprika can be used instead of chili powder for a milder flavor.
- Cheese Options: Feta, queso fresco, or sharp cheddar can substitute cotija.
- Corn Options: Fresh corn is best. Frozen corn can be used (thawed and drained). Canned corn is not recommended.
- Make Ahead: Batter can be made 24 hours in advance. Topping can be made 3 days in advance.
- Air Fryer Option: Preheat air fryer to 375°F (190°C). Spray basket with cooking spray. Cook fritters for 8-10 minutes, flipping halfway through.
- Add-Ins: Diced jalapeños, crumbled bacon, diced red bell pepper, or zucchini can be added to the batter.
- Serving Suggestions: Serve with guacamole, salsa, or sour cream. Great as a topping for salads or tacos.
- Prep Time: 20 minutes
- Cook Time: 20 minutes