Mexican Street Corn Fritters
These Mexican Street Corn Fritters feature fresh grilled corn kernels mixed with cornmeal, flour, spices, and queso fresco to create lightly crisp, golden fritters. Accompanied by a cilantro lime yogurt sauce, the fritters offer a balanced combination of smoky char, mild heat from chili powder, and creamy tang from the cheese and yogurt. The method involves grilling fresh corn for added flavor, then frying spoonfuls of seasoned batter until crispy, making these fritters a tasty appetizer or side dish that highlights sweet corn at its peak.
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
- cilantro or scallions, sliced or chopped, optional garnishes
- chive 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
Nutrition Facts
Serving: 10 -12 (makes 32 fritters)
Amount Per Serving
Calories 136
% 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.