Mexican Street Corn Fritters
User Reviews
4.9
Mexican Street Corn Fritters
Description
Mexican Street Corn Fritters are prepared by grilling fresh corn until slightly charred, then cutting the kernels off the cob. The kernels are combined with cornmeal, white whole wheat flour, baking powder, and spices including chili and garlic powder, along with salt to form a batter. Fresh chives, lime juice, and crumbled queso fresco add brightness and creaminess to the mix.
The batter is cooked in a hot skillet in small rounds, which become golden and crisp on the outside while remaining tender inside. A topping of additional corn, queso fresco, lime juice, and salt is prepared to garnish the fritters. The dish is complemented with a simple cilantro lime yogurt sauce that adds herbaceous and tangy notes to each bite.
This recipe showcases fresh sweet corn enhanced by smoky grilling and balanced seasoning. The fritters work well as a snack or side, suitable for sharing and pairing with other dishes. Their mixture of textures and flavors reflects the inspiration of Mexican street food.
If fresh corn is unavailable, frozen roasted corn from the grocery store can be used as a substitute without significant loss of flavor or texture.
Ingredients
Fritters:
- 4 sweet corn about 2 ½ cups corn kernels, ears, fresh
- ⅓ cup cornmeal fine
- ⅓ cup white whole wheat flour
- ½ teaspoon baking powder
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 egg large
- ½ cup milk
- ¼ cup chives sliced or scallions
- 3 teaspoons lime juice divided use
- 1 cup queso fresco divided use, crumbled
- 4 teaspoons olive oil
Cilantro Lime Yogurt:
- ½ cup PLAIN yogurt
- 2 teaspoons lime juice
- 2 tablespoons cilantro chopped
- chive or scallions, sliced or chopped, optional garnishes
- cilantro or scallions, sliced or chopped, optional garnishes
Instructions
- Heat a grill pan over medium high heat and spray with olive oil. Grill the corn, turning occasionally, until cooked and charred in some places, 8-10 minutes. Remove from grill and cool. Cut the kernels from the cobs (you should have about 2 ½ cups). Reserve.
- Whisk the cornmeal, flour, baking powder, chili powder, garlic powder, and salt together in a large bowl. Whisk the egg and milk together in a small bowl. Pour the wet ingredients into the dry ingredients and stir to combine. Stir in the chives, 2 cups of corn, 2 teaspoons lime juice and ¾ cup queso fresco. Mix the remaining ½ cup corn, ¼ cup queso fresco, 1 teaspoon lime juice, and a pinch of salt together in a small bowl to use as the topping.
- Heat a cast iron or nonstick skillet over medium heat and spray or brush with about 1 teaspoon of olive oil. Place 8 spoonfuls of the batter into the pan, about 1 tablespoon each, flattening them slightly. Cook 3-4 minutes until golden brown, then flip and cook another 2-3 minutes. Remove from the skillet. Working in batches, heat the remaining oil and cook the remaining fritters (you should have about 32 fritters in total).
- To make the cilantro lime yogurt, stir the yogurt, lime juice and cilantro together in a small bowl.
- Drizzle some cilantro lime yogurt on top of the fritters. Place a small amount of the corn and cheese topping on top of each one and garnish with extra chives and cilantro.
Notes
- Substitute frozen roasted corn if fresh corn is not in season or unavailable.
- Grilling the corn adds a smoky flavor that enhances the fritters.
- Serve with cilantro lime yogurt sauce for a fresh, tangy contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 (makes 32 fritters)
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 136kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 235mg | 10% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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