Get the Recipe: Mexican Street Corn Fritters
Crispy, sweet, and cheesy, these Mexican street corn fritters are a tasty alternative to hash browns when fresh corn is in season. The smoky chipotle cream sauce is the perfect finishing touch!
Ingredients
- 2 cups fresh corn (approximately 4 ears)
- 1 large egg, beaten
- 1 jalapeno pepper, seeded and finely minced
- ½ cup cilantro
- ½ cup milk
- ⅓ cup cotija cheese
- 1 tablespoon lime juice
- ½ cup all-purpose flour
- ¼ cup fine cornmeal
- 1 teaspoon chili powder
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup crumbled queso fresco (for serving)
- sliced jalapeno peppers
Chipotle Sauce:
- ⅓ cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons chipotle salsa (or 1 chipotle, finely chopped, with 1 teaspoon adobo sauce)
- 1 tablespoon chopped cilantro
- 2 teaspoons lime juice
Instructions
- Cut the corn off the cob and place it in a large bowl.
- Add the beaten egg, cilantro, milk, queso, and lime juice, and stir well.
- Mix in the flour, cornmeal, chili powder, baking powder, garlic powder, and salt. Allow the batter to sit for 5 minutes.
- Heat the olive oil in a large pan over medium-high heat. Add a large tablespoon of the batter to the hot skillet. Cook for 3 to 4 minutes or until browned, then gently flip with a large spatula. Continue until all the fritters have been cooked.
- Stir the sour cream, mayonnaise, chipotle salsa, cilantro and lime juice together.
- Serve the fritters with the chipotle sauce, then sprinkle with queso fresco and top with jalapenos.
Notes
- Use a thin wide spatula to flip the fritters. Wait until they have browned nicely so they don’t fall apart.
- When you make the batter, allow to sit for 5 minutes so the cornmeal soaks up the moisture and the batter fries perfectly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze these fritters for up to 3 months; store them in an airtight container or freezer bag with parchment paper between the layers to keep them from sticking.
- Reheat street corn fritters on the stovetop over medium heat, in a 350ºF oven, in the air fryer, or in the microwave. If you’ve frozen them, it’s best to let them thaw in the refrigerator overnight first so they reheat evenly.
Serving: 2servings, Calories: 317kcal, Carbohydrates: 30g, Protein: 9g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 61mg, Sodium: 616mg, Potassium: 329mg, Fiber: 3g, Sugar: 6g, Vitamin A: 683IU, Vitamin C: 9mg, Calcium: 191mg, Iron: 2mg