Mexican Street Corn Fritters are a delightful treat that brings the flavors of street food right to your kitchen. These crispy bites are packed with sweet corn, spices, and Cotija cheese. Perfect for snacking or as a side dish, they’re sure to please everyone at your table!
Table of Contents
Why Make This Recipe
You should make these fritters because they’re easy and quick to prepare. You can whip them up in no time, making them perfect for busy days or weekend gatherings. Plus, they taste amazing! The combination of flavors and textures will make your family come back for more.
How to Make Mexican Street Corn Fritters
Making Mexican Street Corn Fritters is simple and enjoyable. Just follow these steps to create a tasty batch that everyone will love!
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 large egg
- 1/4 cup milk
- Vegetable oil, for frying
- Lime wedges, for serving
- Additional Cotija cheese, for garnish
Directions
In a large bowl, combine the corn kernels, flour, cornmeal, baking powder, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix until the dry ingredients are evenly combined.
Add in the grated Cotija cheese, chopped cilantro, egg, and milk. Stir until you have a thick batter.
Heat about 1 inch of vegetable oil in a skillet over medium heat. When the oil is hot (around 350°F or 175°C), carefully spoon portions of the batter into the oil. Flatten them slightly with the back of a spoon.
Fry the fritters for about 2-3 minutes on each side until they are golden brown and crispy. Remove them from the skillet and let them drain on a paper towel-lined plate.
Serve warm with lime wedges and an extra sprinkle of Cotija cheese. Enjoy immediately!
How to Serve Mexican Street Corn Fritters
These fritters are best enjoyed fresh and warm. Serve them as a snack, appetizer, or side dish. They go wonderfully with a squeeze of lime and an extra sprinkle of cheese. You can also pair them with your favorite dipping sauce for extra flavor!
How to Store Mexican Street Corn Fritters
If you have leftovers (which is rare!), let the fritters cool completely, then store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days. Reheat in the oven to restore their crispiness.
Tips to Make Mexican Street Corn Fritters
- Make sure the oil is hot enough before frying, so the fritters cook evenly and become crispy.
- Don’t crowd the pan; fry in batches for the best results.
- Feel free to adjust the spices to your taste. You can add more chili powder for extra heat!
Variations
You can get creative with these fritters! Try adding diced jalapeños for some spice or mix in other cheeses. You can also serve them with different sauces like salsa or avocado crema for a fun twist.
Mexican Street Corn Fritters
Ingredients
- 2 cups corn kernels fresh, frozen, or canned, drained
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Cotija cheese
- 1/4 cup fresh cilantro chopped
- 1 large egg
- 1/4 cup milk
- Vegetable oil for frying
- Lime wedges for serving
- Additional Cotija cheese for garnish
Instructions
- In a large bowl, combine the corn kernels, flour, cornmeal, baking powder, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix until the dry ingredients are evenly combined.
- Add in the grated Cotija cheese, chopped cilantro, egg, and milk. Stir until you have a thick batter.
- Heat about 1 inch of vegetable oil in a skillet over medium heat. When the oil is hot (around 350°F or 175°C), carefully spoon portions of the batter into the oil. Flatten them slightly with the back of a spoon.
- Fry the fritters for about 2-3 minutes on each side until they are golden brown and crispy. Remove them from the skillet and let them drain on a paper towel-lined plate.
- Serve warm with lime wedges and an extra sprinkle of Cotija cheese. Enjoy immediately!
Notes
- Make sure the oil is hot enough before frying, so the fritters cook evenly and become crispy.
- Don’t crowd the pan; fry in batches for the best results.
- Feel free to adjust the spices to your taste. You can add more chili powder for extra heat!
📲 Share & Connect with Us!
Tried these Mexican Street Corn Fritters? 🌽✨
We’d love to see your golden, crispy creations!
📸 Tag us on Instagram or drop your plate pic in our Facebook community. Your kitchen stories inspire others—let’s celebrate every flavorful bite together!
🍽️ You May Also Like – More Bold & Cheesy Creations!
Love crispy bites and savory comfort food? These crowd-pleasers are next on your list:
🌶️ Taco Hashbrown Casserole – Everything you love about tacos in a slow-cooked, creamy casserole.
🧄 Garlic Butter Sausage Bites with Creamy Parmesan Pasta – Easy, indulgent, and perfect for busy nights.
🧀 Cheesy Thumbprint Appetizers with Hot Pepper Jelly – The ultimate party bite with a spicy-sweet surprise!
👉 Keep exploring bold, crispy, and creative flavors in every dish!
FAQs
Can I use frozen corn?
Yes, frozen corn works perfectly! Just thaw and drain it before using.
How do I make these gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, and they will taste just as great!
Can I bake these instead of frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C), place the fritters on a baking sheet, and lightly spray with oil. Bake for about 20-25 minutes, flipping halfway, until golden and crispy.
Now you are ready to enjoy delicious Mexican Street Corn Fritters with your family and friends! Happy cooking!
