Description
These Mexican Street Corn Fritters are crispy, golden bites packed with sweet corn, tangy Cotija cheese, and vibrant spices. Perfect as a snack or appetizer, they’re fried until perfectly crunchy on the outside while remaining tender inside. Served with lime wedges for an extra burst of freshness, these fritters bring the beloved flavors of Mexican street corn to your table in a fun and easy-to-eat form.
Ingredients
Scale
Fritter Batter
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 large egg
- 1/4 cup milk
For Frying and Serving
- Vegetable oil, for frying (about 1 inch deep)
- Lime wedges, for serving
- Additional Cotija cheese, for garnish
Instructions
- Mix dry ingredients: In a large bowl, combine the corn kernels, all-purpose flour, cornmeal, baking powder, chili powder, garlic powder, smoked paprika, salt, and black pepper. Stir well to evenly distribute the spices and leavening agents.
- Add wet ingredients and cheese: To the dry mixture, add grated Cotija cheese, chopped cilantro, the egg, and milk. Stir thoroughly until a thick, cohesive batter forms that holds together but remains slightly chunky from the corn.
- Heat the oil: Pour vegetable oil into a skillet to about 1 inch depth. Heat over medium heat until the oil reaches approximately 350°F (175°C), ensuring it’s hot enough to crisp the fritters without absorbing excess oil.
- Form and fry fritters: Using a spoon, drop spoonfuls of batter carefully into the hot oil. Gently flatten each fritter slightly with the back of the spoon to form small patties. Be careful not to overcrowd the skillet to maintain the oil temperature.
- Cook until golden brown: Fry the fritters for 2-3 minutes on each side, or until they develop a beautiful golden-brown crust. Use tongs or a slotted spoon to flip them carefully. Once done, transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve: Serve the fritters warm, garnished with a sprinkle of additional Cotija cheese and accompanied by lime wedges for squeezing over. Enjoy immediately for the best crisp texture and flavor.
Notes
- Use fresh or frozen corn kernels for best flavor; canned corn should be well-drained to avoid soggy batter.
- Adjust the chili powder and smoked paprika to control the amount of heat and smokiness to your taste.
- Ensure the oil temperature is maintained around 350°F to achieve crispy fritters without greasy absorption.
- Fritters can be kept warm in a low oven (200°F) while frying the rest.
- For a vegetarian option, this recipe fits perfectly; to make vegan, substitute egg and milk with flax egg and plant-based milk.
