Description

These crispy Mexican Street Corn Fritters are packed with sweet corn, cotija cheese, jalapeños, and a hint of lime, then pan-fried until golden brown. Inspired by the flavors of elote, these fritters make the perfect appetizer or side dish and are finished with a creamy, zesty drizzle for extra flavor.

Ingredients

For the Fritters:

2 1/2 cups corn kernels (fresh, frozen, or canned)
1/2 cup all-purpose flour
1/3 cup cornmeal
1 large egg
1/3 cup crumbled cotija cheese
1/4 cup chopped cilantro
1 small jalapeño, finely chopped (remove seeds for less heat)
2 green onions, chopped
Zest of 1 lime
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk (or enough to help bind the batter)
2-3 tablespoons vegetable oil (for frying)

For the Topping:

1/3 cup sour cream or Mexican crema
1 tablespoon lime juice
Pinch of chili powder
Extra cotija cheese and cilantro for garnish

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Instructions

In a large bowl, combine corn, flour, cornmeal, egg, cotija cheese, cilantro, jalapeño, green onions, lime zest, chili powder, salt, and pepper.
Stir until just combined, then gradually add milk until the mixture holds together but is not too wet.
Heat oil in a large skillet over medium heat.
Scoop about ¼ cup of the batter for each fritter and drop it into the hot skillet. Flatten slightly with a spatula.
Cook for 3–4 minutes on each side, or until golden brown and crispy.
Remove fritters and drain on paper towels.
In a small bowl, mix sour cream, lime juice, and chili powder to make the topping.

Drizzle the topping over warm fritters and garnish with extra cotija and cilantro.

Notes

These are best served hot and crispy, but leftovers can be reheated in a skillet or air fryer.
You can use canned or frozen corn; just be sure to drain it well.
For a spicy kick, add a dash of hot sauce to the topping.

Nutrition

Serving Size: 2 fritters
Calories: 190
Sugar: 2g
Sodium: 310mg
Fat: 11g
Saturated Fat: 3.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg