While I was at the farmers market on the weekend I noticed that a few less farmers had corn and there were still a few things that I wanted to do with corn so I picked some up right away. The other week I made some Thai style corn fritters that I really enjoyed and while I was eating them I figured that a Mexican flavoured version would also be amazing. The idea for the recipe was pretty simple with the main flavours coming from some smoky chipotle chili powder along with some freshly toasted and ground cumin. From there I needed to add something green and green onions and cilantro were the perfect fit. Mexican dishes very often contain cheese and at first I was thinking that I would just sprinkle some cheese on top when I served the fritters but then I thought: Why not add the cheese directly to the fritters and let it melt and get all gooey and good while the fritters cook? I then finished the fritters off with hit of lime juice to brighten things up. The Mexican inspired corn fritters were just as good as I imagined and I really like the way that the cheddar cheese melted and fried as the fritters cooked, just like that cheese that spills out the side of a grilled cheese sandwich and browns and gets all mmm mmm good! I served the corn fritters with some salsa and a dab of sour cream.
Texmex Style Corn Fritters
- 2 cups corn
- 1/4 cup cornmeal
- 1/4 cup flour
- 1 egg
- 1/2 cup cheddar cheese (grated)
- 1/2 tablespoon chipotle chili powder
- 1/2 teaspoon cumin (toasted and ground)
- 1 green onion (chopped)
- 1 handful cilantro (chopped)
- 1 tablespoon lime juice
- 2 tablespoons oil
- 1/4 cup salsa
- Mix the corn, cornmeal, flour, egg, cheddar cheese, chipotle chili powder, cumin, green onion, cilantro and lime juice in a bowl.
- Heat the oil in a pan.
- Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 2-4 minutes per side.
- Serve with salsa.