Let’s talk comfort food. If you’re a fan of Mexican street corn (elote), these crispy, golden fritters are going to be your new favorite dish. They take all those smoky, tangy flavors you love from elote and transform them into bite-sized goodness. Whether you’re throwing a party, need a fun appetizer, or just want a snack with serious flair, these fritters deliver.
It’s a recipe that’s packed with fresh ingredients, creamy cheese, and bold spices—stuff that makes every bite pop. Warning: They’re addictive.
Quick Overview
Here’s what you need to know:
- Time: Prep takes 10 minutes, cooking takes 20. Quick, right?
- Servings: This recipe makes 15 fritters—perfect for sharing (or not).
- Skill Level: Even if frying scares you, don’t worry. It’s beginner-friendly!
- Equipment: Grab some bowls, a skillet or frying pan, measuring tools, and a spatula. Oh, and a wire rack or paper towels for draining oil.
Got all that? Great. Let’s jump in.
Ingredients
Here’s your shopping list:
- 3 cups corn kernels – Fresh is best, but frozen or canned works too.
- ⅓ cup red onion – Dice it small for better texture.
- 1 jalapeño – Seed it if you want less heat, or leave the seeds in for a kick.
- 1 cup cilantro – Chop it finely for that fresh flavor.
- 1 cup Chihuahua cheese – Can’t find it? Mozzarella or cheddar are good swaps.
- 1 cup all-purpose flour – The base of your batter.
- 2 tablespoons cornmeal – Adds a little crunch.
- 1 teaspoon baking powder – Makes the fritters puff slightly.
- ½ teaspoon salt – Essential for flavor.
- 2 teaspoons Tajin seasoning – Brings tangy spice. Don’t have Tajin? Use chili powder and a little lime zest.
- 1 cup half-and-half – Milk or cream works too.
- 2 eggs – Room temp mixes better.
Optional garnish: Cotija cheese, sour cream, and green onions make the fritters even better.
How to Make Them
Step 1: Mix the Good Stuff
Throw your corn, red onion, jalapeño, cilantro, and cheese into a big mixing bowl. It should look colorful and fresh—like something you’d eat straight off a street cart.
Step 2: Dry Ingredients
In another bowl, whisk together your flour, cornmeal, baking powder, salt, and Tajin seasoning. This keeps your batter smooth and lump-free later.
Step 3: Wet Ingredients
Beat your eggs and half-and-half in a small bowl, then pour it over the corn mixture.
Step 4: Combine It All
Slowly stir the dry ingredients into the wet mixture. You want a thick, spoonable batter. If it’s too runny, toss in a bit more flour. Too thick? Add a splash of milk.
Step 5: Fry ‘Em Up
Heat some vegetable oil in a skillet. Medium-high is perfect—shimmering, but not smoking. Drop spoonfuls of batter in (use a cookie scoop if you’ve got one). Flatten them slightly so they cook evenly. Fry for about 3–4 minutes per side, until each fritter is golden and crispy. Drain them on a wire rack or paper towels.
Pro Tip: Keep your oil temperature steady. Hot oil = crispy fritters. Cold oil = sad, soggy fritters.
Customize Your Fritters
- Gluten-Free: Swap all-purpose flour for gluten-free flour.
- Vegan: Use plant-based milk and egg replacers, plus vegan cheese.
- Spicy or Mild? Dial back the jalapeño for a gentler spice or kick it up with serrano peppers.
Want to get fancy? Pair these with lime crema or crush up some Cheetos for crunch. Keeping it simple? Sour cream and hot sauce will do the trick.
Serving & Storing
How to Serve
Pile the fritters on a platter, garnish with crumbled Cotija cheese, dollops of sour cream, and sliced green onions. Add lime wedges for that extra zing.
Best Pairings
These fritters taste amazing next to guacamole, pico de gallo, or even a fresh green salad.
Leftovers and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in an oven (375°F) or air fryer for crispy goodness. Skip the microwave—it’ll make them soggy.
Make-Ahead Option
You can prep the batter a day ahead and keep it in the fridge. Or, freeze cooked fritters by stacking them with parchment paper in an airtight container. Reheat straight from frozen in an oven or air fryer.
There you go! Mexican Street Corn Fritters are a crowd-pleaser, easy to make, and totally worth it. Let me know how yours turn out—and if you tweak the recipe, I’d love to hear your spin on it. Happy cooking!
PrintMexican Street Corn Fritters
Mexican Street Corn Fritters are a crispy, golden twist on the classic elote, bursting with fresh corn, creamy cheese, and zesty Tajin seasoning. Perfect as a snack, appetizer, or side dish, these fritters bring the vibrant flavors of Mexican street food straight to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 fritters 1x
- Category: Appetizer/Side Dish
- Cuisine: Mexican
Ingredients
For the Fritters:
- 3 cups corn kernels (fresh preferred; frozen or canned can work)
- ⅓ cup red onion, diced small
- 1 jalapeño, diced small (adjust for spice level)
- 1 cup cilantro, finely minced
- 1 cup Chihuahua cheese, shredded (substitute with mozzarella or cheddar if needed)
- 1 cup all-purpose flour
- 2 tbsp cornmeal (for added texture)
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp Tajin seasoning (or chili powder + lime zest as a substitute)
- 1 cup half and half (milk or cream can be used)
- 2 eggs
For Garnish:
- Cotija cheese, crumbled
- Sour cream
- Green onions
Instructions
In a large bowl, combine the corn kernels, red onion, jalapeño, cilantro, and shredded Chihuahua cheese. Mix until evenly combined—this will be your flavorful base.
In a separate medium bowl, whisk together flour, cornmeal, baking powder, salt, and Tajin seasoning. This ensures no clumps in the batter later.
In a small bowl, whisk together half and half and eggs until smooth. Pour this mixture into the bowl with the corn mixture.
Gradually add the dry ingredients to the wet mixture while stirring gently. The batter should be thick but spoonable. If it’s too runny, add more flour; if too thick, add a splash of milk.
Heat vegetable oil in a skillet over medium-high heat until shimmering. Drop spoonfuls of batter into the hot oil using a measuring cup or cookie scoop. Flatten slightly with a spatula for even cooking. Fry each fritter for about 3–4 minutes per side until golden brown and crispy. Transfer to paper towels or a wire rack to drain excess oil.
Notes
Serving Suggestions
Serve warm garnished with crumbled cotija cheese, dollops of sour cream, and sliced green onions. Pair with lime wedges for an extra zing or serve alongside guacamole or pico de gallo for dipping.
Tips & Tricks
- Use fresh corn for maximum flavor; if using frozen or canned corn, drain thoroughly to avoid excess moisture.
- Maintain consistent oil temperature to ensure crispy fritters without being greasy.
Storage & Reheating Instructions
Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F or air fryer for about 5–7 minutes to restore crispiness. Avoid microwaving as it makes them soggy. Cooked fritters can also be frozen—layer them between parchment paper in an airtight container—and reheated directly from frozen.
