Description
Delicious Mexican Street Corn Fritters that are crispy on the outside and tender on the inside, packed with fresh corn kernels, flavorful spices, and a tangy mix of cotija cheese, lime, and cilantro. Perfect for a snack, appetizer, or side dish that brings vibrant Mexican street food flavors right to your kitchen.
Ingredients
Scale
Fritter Batter
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 1/4 cup mayonnaise
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 2 tablespoons cotija cheese, crumbled (or feta cheese)
- 1/4 cup milk (or as needed for batter consistency)
- Vegetable oil for frying
Instructions
- Prepare the corn. If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and drain the kernels completely to ensure the correct texture in the fritters.
- Make the fritter batter. In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, black pepper, chili powder, and garlic powder. Add the beaten eggs, mayonnaise, lime juice, and milk, then stir everything together until well combined. The batter should be thick yet pourable; add more milk if necessary to reach this consistency.
- Add the corn and mix. Fold the prepared corn kernels, chopped cilantro, and crumbled cotija cheese into the batter until evenly incorporated, ensuring each fritter will have bursts of flavor.
- Heat the oil. Pour vegetable oil into a large skillet or frying pan to about 1/2 inch depth and heat it over medium heat. Test the oil’s readiness by dropping a small spoonful of batter into it—it should immediately sizzle upon contact.
- Fry the fritters. Using a spoon, scoop spoonfuls of batter into the hot oil, flattening them slightly with the back of the spoon to form small, even fritters. Fry them for approximately 2-3 minutes on each side or until they turn golden brown and crispy. To maintain even cooking, fry the fritters in batches without overcrowding the pan.
- Drain and serve. Remove the cooked fritters from the oil and place them on a paper towel-lined plate to drain off any excess oil. Serve warm topped with extra cotija cheese, fresh cilantro, and a squeeze of lime juice. These fritters pair wonderfully with salsa or your favorite dipping sauce. Enjoy!
Notes
- If corn kernels are very wet after thawing or cutting, pat them dry with paper towels for better crispiness.
- Can substitute cotija cheese with feta for a similar tangy flavor.
- Adjust chili powder to taste if you prefer more or less heat.
- Vegetable oil should be kept at medium heat to prevent burning the fritters before they’re cooked through.
- Leftovers can be reheated gently in a skillet or oven to maintain crispiness.
