Mexican Street Corn Fritters: A Flavorful Twist on a Classic

If you’re a fan of Mexican street corn, also known as Elote, you’re going to love these Mexican Street Corn Fritters. They take all the flavors of traditional street corn—charred kernels, creamy queso fresco, lime, and spices—and turn them into delicious, bite-sized fritters. These fritters are easy to make, perfect for a snack, appetizer, or side dish, and are topped with a refreshing cilantro lime yogurt for an added burst of flavor. They’re a fun and tasty way to enjoy fresh corn, especially when it’s in season!

Ingredients:

For the Fritters:

• 4 ears fresh corn (about 2 ½ cups corn kernels)
• ⅓ cup fine cornmeal
• ⅓ cup flour (white whole wheat recommended)
• ½ tsp baking powder
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp kosher salt
• 1 large egg
• ½ cup milk
• ¼ cup sliced chives or scallions
• 3 tsp lime juice, divided
• 1 cup crumbled queso fresco, divided
• 4 tsp olive oil

For the Cilantro Lime Yogurt:

• ½ cup plain yogurt
• 2 tsp lime juice
• 2 tbsp chopped cilantro

Optional Garnishes:

• Sliced chives or scallions
• Chopped cilantro

Directions:

1. Grill the Corn:

• Heat a grill pan over medium-high heat and spray with olive oil. Grill the 4 ears of corn, turning occasionally, until they are cooked and slightly charred in places—about 8-10 minutes.
• Remove from heat and let the corn cool. Cut the kernels from the cob, measuring about 2 ½ cups of kernels.

2. Mix the Dry and Wet Ingredients:

• In a large bowl, whisk together ⅓ cup cornmeal, ⅓ cup flour, ½ tsp baking powder, 1 tsp chili powder, ½ tsp garlic powder, and ½ tsp kosher salt.
• In a separate small bowl, whisk the 1 large egg and ½ cup milk together.

3. Combine the Batter:

• Add the wet ingredients to the dry ingredients and stir until just combined.
• Fold in 2 cups of grilled corn, ¼ cup sliced chives or scallions, 2 tsp lime juice, and ¾ cup queso fresco into the batter.

4. Prepare the Corn Topping:

• In a small bowl, combine the remaining ½ cup grilled corn, ¼ cup queso fresco, 1 tsp lime juice, and a pinch of salt. Set this mixture aside to use as a topping for the fritters.

5. Cook the Fritters:

• Heat a cast iron or nonstick skillet over medium heat and brush with about 1 tsp olive oil.
• Spoon about 1 tablespoon of batter into the pan for each fritter, flattening slightly with the back of the spoon.
• Cook each fritter for 3-4 minutes on the first side until golden brown, then flip and cook for another 2-3 minutes on the other side.
• Remove the cooked fritters from the pan and repeat the process with the remaining batter. This recipe should yield about 32 fritters.

6. Make the Cilantro Lime Yogurt:

• In a small bowl, mix together ½ cup plain yogurt, 2 tsp lime juice, and 2 tbsp chopped cilantro until smooth and well combined.

7. Serve and Garnish:

• Drizzle the cilantro lime yogurt over the fritters for a creamy, tangy finish.
• Top each fritter with a spoonful of the corn and cheese topping you prepared earlier, and garnish with extra sliced chives or chopped cilantro if desired.

Recipe Tips:

• Fresh Corn: Grilling the corn adds a smoky, charred flavor to the fritters, but you can also use frozen corn (thawed) if fresh corn is not available.
• Make It Spicier: If you enjoy heat, add a pinch of cayenne pepper or finely chopped jalapeños to the batter for an extra kick.
• Serving Suggestions: These fritters are perfect for a summer gathering or BBQ. Serve them as an appetizer, snack, or side dish alongside grilled meats or a fresh salad.

Recipe Information:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Calories: 110 kcal per serving
• Servings: Makes 32 fritters

These Mexican Street Corn Fritters are a fun and flavorful way to enjoy the vibrant flavors of Mexican street corn in a new form. The combination of crispy fritters, creamy cilantro lime yogurt, and the fresh, zesty corn topping makes this dish a crowd-pleaser. Whether you’re making them for a party or just for yourself, they’re sure to be a hit!

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