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
Scale
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.
