Mexican Street Corn Fritters
Crispy, cheesy fritters packed with sweet corn, Cotija cheese, lime, and chili powder—perfect for parties, snacks, or taco night!
Ingredients
Fritters:
- 2 cups fresh corn kernels {300g}
- ½ cup cilantro chopped {15g}
- 1 lime zest + juice
- 1 large egg
- 3 tbsp mayonnaise {45ml}
- 2 tsp chili powder or Tajín {4g}
- ⅓ cup Cotija cheese crumbled {50g}
- ⅓ cup all-purpose flour {40g}
- 1 tsp salt {5g}
- ¼ tsp black pepper {1g}
- 1 tsp baking powder {5g}
- 2 tbsp avocado oil {30ml}
Dipping Sauce (Optional):
- 3 tbsp sour cream or Mexican crema {45ml}
- 2 tsp lime juice {10ml}
- 1 tsp hot sauce {5ml}
Instructions
Prepare Batter:
- In a large bowl, combine corn, cilantro, lime zest/juice, egg, mayo, chili powder, and Cotija cheese.
- Gently fold in flour, salt, pepper, and baking powder until just combined.
Cook Fritters:
- Heat 1 tbsp oil in a skillet over medium heat.
- Scoop ¼ cup batter per fritter; flatten to ½-inch thick rounds.
- Cook 2–3 minutes per side until golden brown. Drain on paper towels.
Make Sauce (Optional):
- Whisk together sour cream, lime juice, and hot sauce. Serve with fritters.
Notes
For Crispier Fritters: Ensure oil is hot before adding batter.
Substitutions: Use feta if Cotija is unavailable, or gluten-free flour for dietary needs.
Storage: Refrigerate leftovers up to 3 days; reheat in oven or air fryer.