Mexican Street Corn Fritters

Let’s talk comfort food. If you’re a fan of Mexican street corn (elote), these crispy, golden fritters are going to be your new favorite dish. They take all those smoky, tangy flavors you love from elote and transform them into bite-sized goodness. Whether you’re throwing a party, need a fun appetizer, or just want a snack with serious flair, these fritters deliver.

It’s a recipe that’s packed with fresh ingredients, creamy cheese, and bold spices—stuff that makes every bite pop. Warning: They’re addictive.

Quick Overview

Here’s what you need to know:

• Time: Prep takes 10 minutes, cooking takes 20. Quick, right?
• Servings: This recipe makes 15 fritters—perfect for sharing (or not).
• Skill Level: Even if frying scares you, don’t worry. It’s beginner-friendly!
• Equipment: Grab some bowls, a skillet or frying pan, measuring tools, and a spatula. Oh, and a wire rack or paper towels for draining oil.

Got all that? Great. Let’s jump in.

Ingredients

Here’s your shopping list:

• 3 cups corn kernels – Fresh is best, but frozen or canned works too.
• ⅓ cup red onion – Dice it small for better texture.
• 1 jalapeño – Seed it if you want less heat, or leave the seeds in for a kick.
• 1 cup cilantro – Chop it finely for that fresh flavor.
• 1 cup Chihuahua cheese – Can’t find it? Mozzarella or cheddar are good swaps.
• 1 cup all-purpose flour – The base of your batter.
• 2 tablespoons cornmeal – Adds a little crunch.
• 1 teaspoon baking powder – Makes the fritters puff slightly.
• ½ teaspoon salt – Essential for flavor.
• 2 teaspoons Tajin seasoning – Brings tangy spice. Don’t have Tajin? Use chili powder and a little lime zest.
• 1 cup half-and-half – Milk or cream works too.
• 2 eggs – Room temp mixes better.

Optional garnish: Cotija cheese, sour cream, and green onions make the fritters even better.

How to Make Them

Step 1: Mix the Good Stuff

Throw your corn, red onion, jalapeño, cilantro, and cheese into a big mixing bowl. It should look colorful and fresh—like something you’d eat straight off a street cart.

Step 2: Dry Ingredients

In another bowl, whisk together your flour, cornmeal, baking powder, salt, and Tajin seasoning. This keeps your batter smooth and lump-free later.

Step 3: Wet Ingredients

Beat your eggs and half-and-half in a small bowl, then pour it over the corn mixture.

Step 4: Combine It All

Slowly stir the dry ingredients into the wet mixture. You want a thick, spoonable batter. If it’s too runny, toss in a bit more flour. Too thick? Add a splash of milk.

Step 5: Fry ‘Em Up

Heat some vegetable oil in a skillet. Medium-high is perfect—shimmering, but not smoking. Drop spoonfuls of batter in (use a cookie scoop if you’ve got one). Flatten them slightly so they cook evenly. Fry for about 3–4 minutes per side, until each fritter is golden and crispy. Drain them on a wire rack or paper towels.

Pro Tip: Keep your oil temperature steady. Hot oil = crispy fritters. Cold oil = sad, soggy fritters.

Customize Your Fritters

• Gluten-Free: Swap all-purpose flour for gluten-free flour.
• Vegan: Use plant-based milk and egg replacers, plus vegan cheese.
• Spicy or Mild? Dial back the jalapeño for a gentler spice or kick it up with serrano peppers.

Want to get fancy? Pair these with lime crema or crush up some Cheetos for crunch. Keeping it simple? Sour cream and hot sauce will do the trick.

Serving & Storing

How to Serve

Pile the fritters on a platter, garnish with crumbled Cotija cheese, dollops of sour cream, and sliced green onions. Add lime wedges for that extra zing.

Best Pairings

These fritters taste amazing next to guacamole, pico de gallo, or even a fresh green salad.

Leftovers and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in an oven (375°F) or air fryer for crispy goodness. Skip the microwave—it’ll make them soggy.

Make-Ahead Option

You can prep the batter a day ahead and keep it in the fridge. Or, freeze cooked fritters by stacking them with parchment paper in an airtight container. Reheat straight from frozen in an oven or air fryer.

There you go! Mexican Street Corn Fritters are a crowd-pleaser, easy to make, and totally worth it. Let me know how yours turn out—and if you tweak the recipe, I’d love to hear your spin on it. Happy cooking!

Print