Mexican Street Corn Fritters Recipe
If you’ve never had the pleasure of biting into golden, crispy Mexican Street Corn Fritters, you’re in for a serious treat. Imagine everything you love about elote—sweet corn, tangy cheese, zesty herbs, a little touch of heat—tucked into snackable, easy-to-make fritters. These are outrageously flavorful, irresistibly crunchy, and pair perfectly with a squeeze of lime. Whether you make them as an appetizer for a crowd, a quick snack, or even a light vegetarian dinner, these Mexican Street Corn Fritters hit every mark for comfort and fun. Trust me, they’ll disappear fast!
Ingredients You’ll Need
The magic of these Mexican Street Corn Fritters is how they turn a handful of easy-to-find ingredients into something seriously special. Every component brings its own personality—crunch from the corn, creaminess from cotija, zippy freshness from cilantro, and a dose of spice. Here’s what you’ll need and why:
- Corn kernels: The star of the show—fresh, frozen, or canned and drained, these bring natural sweetness and a juicy pop to every bite.
- Cotija cheese: This crumbly Mexican cheese brings a salty, tangy punch and creamy texture to balance the corn.
- Fresh cilantro: Adds absolute freshness and a flavor that screams “summer.”
- Green onions: Give a pleasant oniony bite and gorgeous color flecks throughout the fritters.
- Chili powder: Brings mellow heat and the warm, earthy flavor classic to street corn.
- Garlic powder: Adds rich, savory undertones without overpowering the corn.
- Salt: Wakes up the flavors and balances the sweetness of the corn.
- Black pepper: Gives a gentle heat and depth in the background.
- Large eggs: Binds everything together for perfectly cohesive fritters.
- All-purpose flour: Gives structure while keeping the fritters tender.
- Cornmeal: Escalates the corn flavor and delivers a crispy edge in every bite.
- Baking powder: Lends a little lift, making the inside of the fritters fluffy and light.
- Oil for frying: Use a neutral oil like vegetable or canola for a perfectly crisp, golden result.
- Fresh lime wedges & extra cotija: Essential for serving—they add brightness and creamy tang to finish the dish.
How to Make Mexican Street Corn Fritters
Step 1: Mix the Corn Base
Start by combining the real flavor-makers: Add your corn kernels, crumbled cotija, chopped cilantro, green onions, chili powder, garlic powder, salt, and pepper into a large mixing bowl. Stir these together until the colorful ingredients are evenly combined. You want every bite to have a little of everything, so don’t be shy about mixing thoroughly!
Step 2: Whisk and Add the Eggs
In a smaller bowl, crack and whisk the two eggs until they’re smooth and nicely blended. Pour this liquid gold over your corn mixture. The eggs will help bind all the other ingredients together, making the fritters easy to shape and cook.
Step 3: Add Dry Ingredients
Sprinkle in the flour, cornmeal, and baking powder. Gently mix until everything is just combined—overmixing can make the interior dense, so stop as soon as no dry flour is visible. The batter will be chunky and a bit sticky, which is perfect for scooping.
Step 4: Heat Up for Frying
Grab your largest skillet and heat about two tablespoons of oil on medium. You want the oil to shimmer but not smoke—this ensures your Mexican Street Corn Fritters get that beautiful, even golden crust without burning before the inside cooks through.
Step 5: Cook the Fritters
Scoop heaping tablespoons of the batter into the hot skillet, gently flattening each with the back of your spoon. Don’t crowd the pan—leave space so air can flow and the edges get crispy! Fry each fritter for about 2 to 3 minutes per side, flipping once they’re deeply golden. Once done, let them rest on a paper towel-lined plate while you finish the rest.
Step 6: Add Finishing Touches and Serve
Right before serving, pile your warm Mexican Street Corn Fritters onto a platter, then shower them with more cotija, extra cilantro, and plenty of fresh lime wedges. With that squeeze of zesty lime and the creamy, salty cheese, each bite is total bliss!
How to Serve Mexican Street Corn Fritters
Garnishes
When it comes to garnish, these fritters love to be dressed up. Sprinkle them with extra cotija cheese for a cheese-lover’s finish, a handful of chopped cilantro for freshness, and always serve with generous lime wedges. A drizzle of Mexican crema or a dash of hot sauce makes every bite shine—think about layering on more flavor and color right before serving!
Side Dishes
Mexican Street Corn Fritters are amazing alongside bright salads—think a simple tomato and avocado salad or crunchy cabbage slaw. If you want a heartier platter, serve these fritters with rice and black beans, or even as a punchy side alongside grilled chicken or shrimp for a standout dinner spread.
Creative Ways to Present
Transform these fritters into party-ready bites by serving them atop mini tostada shells or nestling them in lettuce cups. Make them the star of a build-your-own taco night, or offer with a variety of dipping sauces like chipotle mayo, guacamole, or smoky salsa. You could also use them as a topping for a salad or a crunchy layer inside a burrito wrap.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Fritters store beautifully. Simply keep them in an airtight container in the fridge for up to three days—they’ll retain their flavor and you can crisp them up again with ease.
Freezing
Want to batch-cook for future cravings? These fritters freeze really well! Arrange them on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container. They’ll stay tasty for up to two months, ready for a quick snack or appetizer at a moment’s notice.
Reheating
To bring back the essential crunch, reheat your fritters in a hot oven (375°F for about 8–10 minutes) or in an air fryer. Microwaving will work in a pinch, but they’ll lose some crispiness, so the oven is your best friend for reviving that just-cooked magic.
FAQs
Can I make Mexican Street Corn Fritters gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend. Make sure your cornmeal is certified gluten-free, and the texture and flavor will still be fantastic.
Can I prepare the batter ahead of time?
Yes, you can mix the main filling (corn, cheese, herbs, etc.) a few hours in advance. Stir in the eggs and dry ingredients right before frying for the fluffiest fritters.
What sauces go best with these fritters?
A drizzle of Mexican crema, chipotle mayo, or even a simple avocado-cilantro sauce all pair wonderfully. For extra zip, try a squeeze of sriracha or a dollop of smoky salsa.
How can I make these spicier?
Add finely diced jalapeño or serrano pepper to the batter for a bigger kick. You can sprinkle the finished fritters with extra chili powder or serve hot sauce alongside for heat-lovers.
What’s the best way to keep fritters crispy for a party?
Line a baking sheet with a wire rack and keep the cooked fritters in a low oven (about 225°F) while you finish frying the rest. This keeps them warm and perfectly crisp without overcooking.
Final Thoughts
There’s something truly irresistible about these Mexican Street Corn Fritters—the flavors are bold, the texture is crave-worthy, and the whole recipe is so much fun from start to finish. If you’re craving a little culinary adventure or need a show-stopping appetizer, grab some corn and get frying! There’s a good chance you’ll want these on repeat all year long.
Print
Mexican Street Corn Fritters Recipe
- Total Time: 30 minutes
- Yield: 12 fritters 1x
- Diet: Vegetarian
Description
These Mexican Street Corn Fritters are a delicious twist on classic elote, combining sweet corn with savory cotija cheese and a hint of spice. Crispy on the outside and tender on the inside, these fritters make a perfect appetizer or snack.
Ingredients
Main Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
Seasonings:
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Batter:
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 teaspoon baking powder
Additional:
- Oil for frying (such as vegetable or canola)
- Fresh lime wedges and extra cotija for serving
Instructions
- Mix the Ingredients: In a large bowl, combine corn, cotija cheese, cilantro, green onions, chili powder, garlic powder, salt, and pepper.
- Add Wet Ingredients: In a separate bowl, whisk eggs and mix into the corn mixture. Stir in flour, cornmeal, and baking powder until well combined.
- Fry the Fritters: Heat oil in a skillet, spoon batter into the pan, flatten slightly, and cook for 2–3 minutes per side until golden brown and crisp.
- Serve: Drain on paper towels, then serve warm with cotija cheese, cilantro, and lime wedges.
Notes
- For a spicy kick, add diced jalapeño to the batter.
- Serve with a drizzle of Mexican crema or chipotle mayo for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
