If you’ve ever found yourself dreaming about that sweet, smoky, zesty bite of elote from your favorite street vendor, you’re about to fall head over heels for these Mexican Street Corn Fritters! They’re crispy, corny, and packed with all the classic flavors of Mexican street corn, but in fun, poppable little bites you can share—or not!
Why You’ll Love This Recipe
- All the Elote Flavors in Bite-Sized Form: You get creamy, zesty, and tangy Mexican street corn magic in every crispy, golden fritter.
- Easy to Make and Share: These fritters whip up with simple ingredients and make about 32 irresistible bites—perfect for parties, potlucks, or just snacking with friends and family.
- Naturally Vegetarian & Adaptable: You can customize these fritters for any crowd or occasion, and the recipe is already totally meat-free.
- Major WOW Factor: That topping of crumbled queso fresco, smoky corn, and lime brings the street-food flair right to your table.
Ingredients You’ll Need
These Mexican Street Corn Fritters are built from a handful of humble, downright essential ingredients that each bring their own flair—sweet kernels give bursts of flavor, while smoky spices and creamy cheese round everything out for total snacking bliss.
- Fresh corn (4 ears): The star of the show—grilled for that charred sweetness and essential juicy bite.
- Fine cornmeal: Lends a rustic, hearty crunch, giving the fritters body and that classic cornbread-like texture.
- White whole wheat flour: A touch of whole wheat adds nuttiness and structure, but all-purpose flour works if that’s what you have.
- Baking powder: Just a little for lift, so you get light, fluffy interior instead of dense fritters.
- Chili powder & garlic powder: For that unmistakable street corn sizzle—smokiness meets bold flavor.
- Kosher salt: Brings all the other flavors to life—don’t skip it!
- Large egg & milk: Binders galore, keeping the fritters tender but never crumbly.
- Sliced chives or scallions: Pops of color and those little fresh, oniony notes that balance the sweetness of the corn.
- Lime juice: Essential zing—use fresh for the best flavor.
- Queso fresco: This crumbly Mexican cheese adds creaminess and a salty edge that’s absolute perfection sprinkled on top.
- Olive oil: To crisp those fritters up in the pan until the outsides are gorgeously golden.
- Plain yogurt, cilantro, more lime juice: Swirled together for a tangy, herby sauce you’ll want to drizzle on everything.
- Optional garnishes: More chives, fresh cilantro, or even a little extra cheese—because why not?
Variations
One of the joys of making fritters at home is how delightfully adaptable they are! Your Mexican Street Corn Fritters can become totally your own with a few playful tweaks—feel free to get creative and meet your cravings, whatever’s in season, or dietary needs.
- Cheesy Upgrade: Swap in cotija or feta for the queso fresco, or mix in a little pepper jack for a spicy kick.
- Go Spicy: Add a diced jalapeño or a pinch of cayenne to the batter if you’re craving some serious heat.
- Gluten-Free Fritters: Use your favorite gluten-free flour blend in place of the wheat flour, and double-check that your cornmeal is certified gluten-free.
- Dairy-Free Delight: Skip the cheese and use a thick, plant-based yogurt for the sauce—it’s still super flavorful and creamy.
- Make It a Meal: Turn these into full-size cakes and top with a fried egg and avocado for brunch heaven!
How to Make Mexican Street Corn Fritters
Step 1: Grill and Prep the Corn
First, fire up a grill pan (or your outdoor grill if you’re in the mood) and grill those ears of corn until they’re gorgeously charred and cooked through. You’ll want to turn them occasionally so the kernels get a little color all around—about 8-10 minutes. Let them cool, then cut the kernels off the cob. Nothing beats sweet, smokey corn as the base for these fritters!
Step 2: Mix the Batter
Grab a large mixing bowl and whisk together the dry ingredients: cornmeal, flour, baking powder, chili powder, garlic powder, and salt. In a separate bowl, quickly whisk the egg and milk. Add the wet ingredients into the dry, then stir gently—just until combined for the fluffiest fritters.
Step 3: Add the Flavor Boosters
Gently fold in nearly all that beautiful grilled corn (save some for topping!), the sliced chives or scallions, most of the queso fresco, and a squeeze of lime juice. Give it a taste—can you already imagine the fritters coming together?
Step 4: Make the Corn-Cheese Topping
In a small bowl, stir together the reserved grilled corn, extra queso fresco, more lime juice, and just a pinch of salt. This fresh topping will crown your fritters for that classic Mexican street corn finish!
Step 5: Pan-Fry Till Golden
Heat up a skillet with a bit of olive oil over medium heat. Scoop tablespoon-sized dollops of the batter into the hot pan, flattening each slightly for even cooking. Let each batch cook undisturbed, about 3-4 minutes, until brilliantly golden, then flip, giving the other side 2-3 more minutes. A crispy shell with a tender, fluffy inside is what you’re after!
Step 6: Whip Up the Cilantro Lime Yogurt
Mix the yogurt, cilantro, and extra lime juice together in a little bowl. This bright, creamy topping is the magic that brings out every flavor in these Mexican Street Corn Fritters.
Step 7: Garnish and Serve
Drizzle the fritters generously with your cilantro lime yogurt, crown them with a dollop of the corn-cheese topping, and sprinkle with plenty of fresh chives and cilantro. Prepare yourself for rave reviews!
Pro Tips for Making Mexican Street Corn Fritters
- Char to Perfection: Don’t rush the grilling step—the smokier and more blistered your corn is, the deeper and more authentic your fritters will taste.
- Don’t Overmix the Batter: Gently fold until just combined; overmixing makes the fritters less tender and fluffy!
- Sizzle, Don’t Steam: Be sure your skillet is nice and hot before adding the fritter batter—this guarantees a crisp, golden crust and prevents the fritters from getting soggy.
- Small Batches Are Key: Cook the fritters in batches to keep them from crowding the pan, ensuring that irresistible crunch on the outside.
How to Serve Mexican Street Corn Fritters
Garnishes
The perfect finishing touch for your fritters? Shower them with extra fresh chives, cilantro, and that remaining queso fresco. For a bold twist, try a dusting of cayenne, a squeeze of lime, or even a hit of hot sauce. These little details make every bite pop with brightness and color, channeling true street corn energy.
Side Dishes
Mexican Street Corn Fritters absolutely shine beside a fresh green salad with avocado, a spicy bean dip, or a cool, crunchy slaw. They’re incredible as part of a Mexican-inspired spread—think black beans, grilled meats, or even loaded up in a taco for the most amazing appetizer board.
Creative Ways to Present
Turn these fritters into a total showstopper! Stack them in layers on a serving platter, top with swirls of cilantro lime yogurt, and sprinkle with fresh toppings. If you’re hosting, serve them on mini skewers for easy grabbing, or make a DIY fritter bar with all the topping options on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Fritters are a snacker’s dream. Store them in a single layer in an airtight container in the fridge, where they’ll stay delicious for up to 3 days.
Freezing
These fritters freeze beautifully! Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a zip-top bag. This way, you can pull out just what you need for a future snack or quick appetizer fix.
Reheating
To get that fresh-from-the-pan crispness back, reheat fritters in a 375°F oven or toaster oven for a few minutes, or warm them in a dry skillet over medium-low heat. The yogurt sauce and fresh toppings are best added right before serving!
FAQs
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Can I use frozen or canned corn if fresh isn’t in season?
Absolutely! While fresh, in-season corn gives the best flavor and texture, frozen roasted corn is a wonderful substitute. Just thaw and drain well before using. Canned works in a pinch—just rinse, drain, and even try giving the kernels a quick pan-sear for a little char.
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Why are my fritters soggy instead of crispy?
If your Mexican Street Corn Fritters are coming out soggy, it’s likely because the pan wasn’t hot enough, or there was too much moisture in the batter (from the corn or overmixing). Be sure the skillet is preheated, and don’t overcrowd—each fritter needs room to crisp up!
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Can I make the batter in advance?
You can prep the grilled corn and mix the dry ingredients ahead, but it’s best to stir everything together and cook the fritters just before serving. The baking powder activates quickly, so mixing in advance can affect the finished texture.
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How do I make these fritters gluten-free?
Simply swap the wheat flour for a 1:1 gluten-free all-purpose blend, and double-check that your cornmeal is certified gluten-free. The rest of the ingredients in Mexican Street Corn Fritters are naturally GF—no need to skip out on the flavor!
Final Thoughts
If you adore anything corn, crave that irresistible elote flavor, or just want to surprise your friends with something truly festive, you owe it to yourself to whip up a batch of these Mexican Street Corn Fritters. Every bite is a celebration—can’t wait to hear how you serve and savor them!
Print
Mexican Street Corn Fritters Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10–12 servings (makes 32 fritters) 1x
- Category: Appetizer/Side Dish
- Method: Grilling, Pan-Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mexican Street Corn Fritters are a delightful twist on classic street corn, combining sweet corn with savory spices and a crispy exterior. Served with a zesty cilantro lime yogurt, they make a perfect appetizer or side dish for any occasion.
Ingredients
Fritters:
- 4 ears fresh corn (about 2 1/2 cups corn kernels)
- 1/3 cup fine cornmeal
- 1/3 cup flour (white whole wheat)
- 1/2 teaspoon baking powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup sliced chives or scallions
- 3 teaspoons lime juice, divided
- 1 cup crumbled queso fresco, divided
- 4 teaspoons olive oil
Cilantro Lime Yogurt:
- 1/2 cup plain yogurt
- 2 teaspoons lime juice
- 2 tablespoons chopped cilantro
- Optional garnishes: sliced chives or scallions, chopped cilantro
Instructions
- Grill the Corn: Heat a grill pan, grill the corn until charred, cut kernels.
- Prepare Fritter Batter: Mix dry ingredients, whisk egg and milk, combine wet and dry ingredients, add corn, chives, lime juice, and queso fresco.
- Cook Fritters: Heat skillet, spoon batter, cook until golden brown on both sides.
- Make Cilantro Lime Yogurt: Combine yogurt, lime juice, and cilantro.
- Serve: Top fritters with yogurt, corn and cheese topping, garnish with chives and cilantro.
Notes
- If fresh corn isn’t available, roasted corn from the freezer section works well.
Nutrition
- Serving Size: 1 fritter
- Calories: 110
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
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