(Elote) Mexican Street Corn Fritters Recipe

Crispy on the outside and tender on the inside, these Elote Fritters combine the smoky flavors of grilled corn, creamy cotija cheese, and a zesty lime crema for a delicious twist on traditional Mexican street corn. Perfect as an appetizer or a side dish, they bring vibrant flavor and texture to any meal.

Course 30 minute meals, Appetizers, Side Dish

Cuisine American, Mexican

Keyword (Elote) Mexican Street Corn Fritters Recipe

Prep Time 10

Cook Time 20

Servings fritters

Calories 89kcal

Author Bon Appeteach

Ingredients

3 cups Corn Kernels Fresh corn works best but frozen of canned corn can be used as well
1/3 cup Red Onion diced small
1 Jalapeno diced small
1 cup Cilantro finely minced
1 cup Chihuahua Cheese shredded
1 cup Flour
2 tbsp Cornmeal
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Tajin Seasoning
1 cup Half and Half
2 Eggs

Garnish

Cotija Cheese crumbled
Sour Cream
Green Onions

Instructions

Prepare the Corn Mixture: In a large bowl, combine the corn kernels, red onion, jalapeno, cilantro, and Chihuahua cheese. Mix well.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and Tajin seasoning.
Mix Wet Ingredients: In a small bowl, whisk together the half and half and eggs. Pour this mixture into the large bowl with the corn mixture.
Form the Batter: Gradually add the dry ingredients to the corn mixture, stirring until the batter forms. The consistency of the batter should be thick but spoonable.
Cook the Fritters: Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom. Drop spoonfuls of the batter into the hot oil and cook for 3-4 minutes on each side until golden brown. Transfer to paper towels or a wire rack to drain.
Serving: Serve as a side or appetizer with sour cream, hot sauce, and sliced green onions and cotija cheese.

Notes

These reheat nicely in the air fryer. I heated mine to 400 F. and cooked for 4-5 minutes or until heated through.

Nutrition