If you have a craving for something crunchy, cheesy, and bursting with bold flavors, this Mexican Street Corn Fritters Recipe is just what you need. Imagine golden, crispy fritters packed with sweet corn, tangy cotija cheese, and a fresh hit of cilantro, all seasoned with warming spices that make your taste buds dance. Easy to make and impossible to resist, these fritters capture the playful spirit of Mexican street corn while turning it into a clickable, hand-held delight perfect for sharing with friends and family.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for creating the perfect balance of taste, texture, and color in your fritters. Each element lends its own magic—corn brings natural sweetness and pop, cotija cheese adds salty creaminess, and cilantro and green onions provide fresh brightness.
- 2 cups corn kernels: Use fresh, canned, or thawed frozen corn for that natural sweetness and bite.
- 1/2 cup crumbled cotija cheese: This crumbly Mexican cheese offers a salty and slightly tangy flavor that’s perfect for fritters.
- 1/3 cup chopped fresh cilantro: Adds an herbaceous, bright note that lifts the entire dish.
- 1/4 cup chopped green onions: Brings a mild onion flavor and color contrast to the batter.
- 2 cloves garlic (minced): Introduces a subtle depth of flavor without overwhelming the other ingredients.
- 2 large eggs: Acts as a binder to hold everything together while adding richness.
- 1/2 cup all-purpose flour: Provides structure for a crisp yet tender fritter.
- 1/4 cup cornmeal: Gives a lovely grainy texture and enhances the corn flavor.
- 1/2 teaspoon chili powder: Adds a gentle warmth that wakes up your palate.
- 1/2 teaspoon cumin: Infuses a warm, earthy undertone essential to Mexican dishes.
- 1/4 teaspoon salt: Enhances all the other flavors seamlessly.
- 1/4 teaspoon black pepper: A mild kick for balanced seasoning.
- 1/4 teaspoon baking powder: Helps the fritters puff up slightly for a lighter texture.
- Vegetable oil for frying: Ensures a golden, crispy exterior without overpowering flavors.
- Optional toppings: Sour cream or Mexican crema, extra cotija cheese, and lime wedges for serving.
How to Make Mexican Street Corn Fritters Recipe
Step 1: Combine the Fresh Ingredients
Start by mixing your corn kernels, crumbled cotija cheese, chopped cilantro, green onions, and minced garlic in a large bowl. This combination creates a vibrant base that’s bursting with texture and flavor. Trust me, fresh ingredients make all the difference here.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk your eggs until smooth. Then gently fold the eggs into the corn mixture. This step not only binds your ingredients together but also adds a luscious creaminess that sets the stage for a perfectly tender fritter.
Step 3: Prepare the Dry Ingredients
Whisk together the flour, cornmeal, chili powder, cumin, salt, black pepper, and baking powder in another bowl. These dry ingredients season your batter, add structure, and give the fritters that irresistible golden crust.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture. Stir until you form a thick, spoonable batter. This step is crucial because the consistency of your batter will directly affect how crispy and fluffy your fritters turn out.
Step 5: Fry to Golden Perfection
Heat about a quarter-inch of vegetable oil in a skillet over medium heat. Once the oil is hot, drop heaping tablespoons of batter into the pan. Press them down slightly with the back of a spoon to flatten. Fry each fritter for 2 to 3 minutes on each side until they are beautifully golden brown and crisp. Drain on paper towels to remove excess oil.
How to Serve Mexican Street Corn Fritters Recipe
Garnishes
Topping your fritters with a dollop of cool sour cream or smooth Mexican crema adds a delightful creamy contrast to the crispy fritters, while sprinkling extra cotija cheese on top brings even more salty goodness. Don’t forget a squeeze of fresh lime juice — it brightens everything up and adds that iconic tangy note found in Mexican street corn.
Side Dishes
These fritters make an incredible side to grilled meats like carne asada or chicken, or alongside spicy salsas and fresh salads. They also shine as an appetizer or snack at parties, bringing everyone together around their crispy, flavorful goodness.
Creative Ways to Present
Try serving these fritters stacked like mini corn towers, drizzled with chipotle mayo or sprinkled with finely chopped jalapeños for some extra heat. You can also turn them into bite-sized appetizers by cutting them into small wedges or serving with toothpicks for easy sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Fritters Recipe can be stored in an airtight container in the refrigerator for up to two days. Keep them separate from any garnishes to maintain crispness and freshness.
Freezing
If you want to save some for later, freeze the fritters on a baking sheet in a single layer until firm, then transfer to a freezer bag. Frozen, they’ll keep well for up to a month, making them perfect for quick snacks or last-minute appetizers.
Reheating
The secret to reheating is to keep that crisp crust intact. Warm them in an air fryer or toaster oven until heated through and crispy again. Avoid microwaving as it will make them soggy and dull the vibrant flavors.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Just make sure to thaw and drain the corn well before mixing it into your batter to prevent excess moisture from making the fritters soggy.
How spicy are the fritters?
The base recipe has a mild warmth from chili powder and cumin, but you can easily kick up the spice by adding chopped jalapeños or a dash of cayenne pepper to the batter.
Can this Mexican Street Corn Fritters Recipe be made gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free blend and ensure your cornmeal is gluten-free too. The texture might vary slightly but will still be delicious.
What type of cheese can I substitute for cotija?
If cotija isn’t available, feta or ricotta salata are great alternatives as they have a similar salty, crumbly texture and flavor profile.
Are these fritters suitable for vegetarians?
They are perfect for vegetarians since they don’t contain meat or animal-based gelatin. Just make sure to use vegetarian-friendly cheeses if that’s a concern.
Final Thoughts
There is something truly special about the way these Mexican Street Corn Fritters Recipe turns simple ingredients into a snack that feels like a celebration. Whether you’re cooking for a casual gathering or just treating yourself, these fritters bring joy with every crispy, cheesy bite. I can’t wait for you to try making them and enjoy that perfect combination of comfort and vibrant Mexican flavors in your own kitchen.
Print
Mexican Street Corn Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 fritters
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Delicious Mexican Street Corn Fritters featuring sweet corn kernels, crumbled cotija cheese, and fresh cilantro, mixed into a flavorful batter with chili powder and cumin, then fried to crispy perfection. Perfect as an appetizer or side dish, topped with sour cream or Mexican crema and a squeeze of lime.
Ingredients
Fritter Mixture
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- 1/2 cup crumbled cotija cheese
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
For Frying and Serving
- Vegetable oil for frying (about 1/4 inch depth)
- Optional toppings: sour cream or Mexican crema
- Extra cotija cheese for garnish
- Lime wedges for serving
Instructions
- Prepare the Corn Mixture: In a large bowl, combine the corn kernels, crumbled cotija cheese, chopped cilantro, chopped green onions, and minced garlic. Stir well to evenly distribute the ingredients.
- Mix the Eggs: In a separate bowl, whisk the two large eggs until smooth, then pour into the corn mixture and stir to combine thoroughly.
- Combine Dry Ingredients: In another small bowl, whisk together the all-purpose flour, cornmeal, chili powder, cumin, salt, black pepper, and baking powder to make a uniform dry mixture.
- Form the Batter: Add the dry ingredients to the wet ingredients and stir until a thick batter forms, ensuring everything is well incorporated but do not overmix.
- Heat the Oil: In a skillet, heat about 1/4 inch of vegetable oil over medium heat until hot but not smoking, preparing it for frying the fritters.
- Fry the Fritters: Drop heaping tablespoons of batter into the hot oil, flattening them slightly with the back of a spoon to form patties. Fry for 2 to 3 minutes on each side, or until the fritters turn a golden brown and become crisp.
- Drain Excess Oil: Transfer the cooked fritters onto a paper towel-lined plate to absorb excess oil and keep them crispy.
- Serve: Serve the fritters warm, topped with sour cream or Mexican crema, a sprinkle of extra cotija cheese, and fresh lime wedges for squeezing over.
Notes
- For additional heat, finely chopped jalapeño can be added to the batter.
- These fritters make delicious appetizers or a flavorful side dish to pair with tacos or grilled meats.
- Leftover fritters reheat well in an air fryer or toaster oven to retain crispness.
