Fresh local corn is in season and I could not resist starting with a corn fritter recipe! Vegetable fritters are basically a vegetable, in this case corn, mixed with a simple batter hold everything together that is fried in oil until lightly golden brown and crispy. You can make basic corn fritters or you can add flavours and for these I have added all of the flavours of Mexican corn on the cob (Elote), which is basically mayonnaise, lime, chili pepper and queso fresco (cheese)! Yum! I have included a few fresh ingredients other than the corn: jalapenos, green onions, cilantro and lime! The magic really happens in the frying where the fritters become golden brown and crispy on the outside while remaining nice and moist and tender on the inside, not to mention those pockets of cheese in the middle! I like to serve these corn fritters in bite sized pieces along with a simple and tasty dip consisting of mayonnaise, lime juice and chili pepper!
Feel free to make larger fritters instead of bite sized fritters!
Mexican Street Corn Fritters
All of the flavours of Mexican street corn (elote) in crispy, golden brown, bite sized fritters!
ingredients
- 1 1/4 cups corn (about 2-3 ears)
- 1 jalapeno, seeded and finely diced
- 2 green onions, finely sliced
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1/3 cup milk
- 1/4 cup mayonnaise (or sour cream)
- 3/4 cup flour (gluten-free for gluten-free)
- 1/2 teaspoon baking powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces cotija cheese (or feta), crumbled
- canola oil for frying
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- salt and pepper to taste
- chili powder to taste
For the fritters:
For the sauce:
directions
- Mix the corn, jalapeno, green onions, cilantro, lime zest, lime juice, milk and mayonnaise.
- Mix the flour, baking powder, chili powder, paprika, salt and pepper.
- Mix the wet ingredients into the dry ingredients before gently mixing in the cheese.
- Heat the oil over medium heat and add 1-2 tablespoons of batter to fry until lightly golden brown, about 1-2 minutes per side, before setting aside to drain on paper towels. (You should be able to fit a few fritters in the oil at the same time.
- Mix everything.
For the Fritters:
For the sauce:
Mexican Corn on the Cob (Elote)
Esquites (Mexican Corn Salad)
Corn and Cotija Guacamole (aka Esquites Guacamole)
Esquites Quinoa Salad with Avocado
Mexican Street Corn Nachos
Esquites (Mexican Corn Salad) Avocado Toast
Roasted Corn Queso Fundido
Mexican Corn Salad Dip
Mexican Street Corn Soup
Texmex Style Corn Fritters
Thai Style Corn Fritters with Sweet Chilli Sauce
Avocado and Cheddar Corn Cakes
Jalapeno Popper Corn Fritters
Tiene una pinta buenísima!
OMG! You have the most delicious recipes! I have fixed quite a few and my family has loved everyone of them! I cook for 9 people almost every night! Your my go to for meal ideas!
Thank you,
Rose
These look amazing! Do you pre-cook the corn?
The corn is not precooked. Enjoy!
I whipped these up tonight because I had 2 leftover cobs of corn. Ohhhhh my the flavor was fabulous. I loved every bite. I did use my gluten-free baking mix which did fail me in that I was unable to get that firmness as pictured in your post. I will forgo the carbs and use flour next time…..and there will be a next time soon! Thank you for such a delicious little item with a punch of flavor!
Can you prepare batter a day ahead, and fry the next day? Any special instructions if I do? Thanks!
Yes you can make the batter a day ahead and store it in the fridge. No special instructions. Enjoy!
If I used more flour, could I do this in an air fryer?
You can air fry these! If you need to you could add the extra flour to thicken up the batter a bit.
How long do you air fry and at what temperature ? Sound yummy !
These sound yummy! Always looking for new recipes to take when we gather with friends. Can these be served cold or at room temperature?
You can serve them cold or at room temperature, and I enjoy eating any leftover the next day, but they will lose some of their crispiness. Enjoy!
Have you made this with frozen or drained canned corn?
This works well with thawed frozen corn! (I have not tried with canned.)