A delicious twist on the classic Mexican street corn (elote). These crispy, flavorful fritters are packed with sweet corn, spices, and cheese, and they make the perfect appetizer or side dish!

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Ingredients:

2 cups corn kernels (fresh or frozen, thawed and drained)

1/2 cup all-purpose flour

1/4 cup cornmeal

2 large eggs

1/4 cup milk

1/2 tsp. baking powder

1/2 tsp. chili powder

1/4 tsp. smoked paprika

1/4 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. salt (or to taste)

1/4 tsp. black pepper

1/2 cup crumbled cotija cheese (or feta cheese if you can’t find cotija)

2 tbsp. fresh cilantro, chopped

1/4 cup finely chopped red onion (optional)

1-2 tbsp. lime juice (freshly squeezed)

 oil (for frying)

For the topping:

1/4 cup mayonnaise

1 tbsp. lime juice

1 tsp. chili powder

A pinch of cayenne pepper (optional for extra heat)

Extra crumbled cotija cheese (for garnish)

Fresh cilantro leaves (for garnish)

Instructions:

1. Prepare the fritter batter:

In a large bowl, combine the corn kernels, flour, cornmeal, baking powder, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Mix until evenly combined.

In a separate bowl, whisk the eggs and milk together until smooth. Pour the egg mixture into the dry ingredients and stir until combined.

Add the crumbled cotija cheese, chopped cilantro, and red onion (if using) to the batter. Stir gently to incorporate.

2. Heat the oil:

In a large skillet, heat about 1 inch of oil over medium heat until hot (around 350°F or 175°C). You can test the oil’s temperature by dropping a small spoonful of batter into the oil—if it sizzles immediately, it’s ready.

3. Fry the fritters:

Use a spoon or cookie scoop to drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pan; cook in batches if necessary.

Fry the fritters for about 2-3 minutes on each side or until golden brown and crispy. Flip carefully with tongs or a slotted spoon.

Once fried, remove the fritters and place them on a plate lined with paper towels to drain excess oil.

4. Prepare the topping:

In a small bowl, mix together the mayonnaise, lime juice, chili powder, and cayenne pepper (if using). Stir until smooth.

5. Serve:

Once the fritters are drained, drizzle the mayo mixture over them or serve it on the side for dipping.

Garnish with extra crumbled cotija cheese and fresh cilantro leaves.

Serve the fritters warm, and enjoy!

Tips:

For an extra crispy texture, you can coat the fritters in a little extra cornmeal before frying.

You can freeze the fritters before frying if you want to make them ahead of time. Just fry them straight from frozen, adding an extra minute or two to the cooking time.

Adjust the chili powder and cayenne pepper to suit your preferred spice level.

These Mexican Street Corn Fritters bring the savory, sweet, and smoky flavors of elote in a fun, bite-sized fritter! They’re crispy on the outside, tender on the inside, and bursting with flavor. Enjoy them as an appetizer, side dish, or even a snack!

Nutrition Information (per serving):

Calories: 250
Fat: 12g
Saturated fat: 2.5g
Omega-3 fatty acids: 0.5g
Carbohydrates: 30g
Fiber: 2g
Sugar: 5g
Protein: 10g
Sodium: 350mg
Cholesterol: 40mg