Description
Crispy Elote Egg Rolls are a delicious fusion appetizer inspired by Mexican street corn. Sweet corn kernels are cooked and mixed with creamy mayonnaise, tangy sour cream, crumbly cotija cheese, and zesty spices. Wrapped in crispy egg roll wrappers and deep-fried to golden perfection, these egg rolls deliver a crunchy exterior and a flavorful, cheesy, spicy filling. Perfect for sharing or serving as a unique party snack with lime wedges and hot sauce on the side.
Ingredients
Scale
For the Elote Filling
- 2 cups fresh or frozen corn kernels (about 2 ears of corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled (or Parmesan cheese as a substitute)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For the Egg Rolls
- 10 egg roll wrappers
- Vegetable oil, for frying (about 2 inches depth)
For Serving
- Fresh cilantro, chopped
- Extra crumbled cotija cheese
- Lime wedges
- Hot sauce or salsa
Instructions
- Prepare the filling: In a medium skillet over medium heat, cook the corn kernels until slightly charred and heated through, about 4-5 minutes. If using frozen corn, cook until fully defrosted and heated. Remove from heat and let cool slightly.
- Make the elote filling: In a large bowl, combine mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the cooked corn and stir to thoroughly combine. Adjust seasoning according to taste.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface with one corner facing you. Spoon approximately 2 tablespoons of the elote mixture onto the center of the wrapper. Fold the two sides over the filling, then roll tightly from the bottom corner upwards, sealing the top corner with a little water to ensure it sticks. Repeat with the remaining wrappers and filling.
- Fry the egg rolls: Heat about 2 inches of vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the egg rolls in batches, frying for 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
- Serve: Garnish the crispy elote egg rolls with extra crumbled cotija cheese, fresh chopped cilantro, and lime wedges. Serve immediately with a drizzle of hot sauce or salsa for dipping, while hot and crispy.
Notes
- For a vegetarian option, ensure the egg roll wrappers do not contain any animal products.
- You can substitute cotija cheese with Parmesan if unavailable, but cotija gives a more authentic flavor.
- Adjust chili powder according to your preferred spice level.
- To make the egg rolls ahead, assemble and refrigerate them un-fried for up to a couple of hours before frying.
- Keep cooked egg rolls warm in a low oven (200°F) if cooking in batches.
- Try baking at 400°F for 15-18 minutes flipping halfway for a lighter, less oily version, though frying yields the crispiest results.
