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Mexican Street Corn Fritters

Mexican Street Corn Fritters
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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.

Ingredients

Scale

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

Prepare the Corn Mixture

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.

Combine Dry Ingredients

In a separate medium bowl, whisk together flour, cornmeal, baking powder, salt, and Tajin seasoning. This ensures no clumps in the batter later.

Mix Wet Ingredients

In a small bowl, whisk together half and half and eggs until smooth. Pour this mixture into the bowl with the corn mixture.

Form the Batter

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.

Cook the Fritters

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.

Find it online: https://mexicanrecipe.info/mexican-street-corn-fritters/