These Corn Fritters are inspired by traditional Mexican Elotes or street corn! They are FULL of flavor and make a great appetizer or side dish. Be sure to save them with the included dipping sauce for a real treat!
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
If street corn is new to you then let me welcome you. Your life is about to be forever changed by this amazing dish.
Street corn originated in Mexico and quickly spread to the southwestern United States (and pretty much everywhere else by now). It is traditionally an ear of corn, served on a stick and smothered in mayo, butter, chili powder, and cotija cheese.
Recipes vary from person to person but I have never tried a bad Elote. I love that the flavors don’t take away from the corn, but only help to amplify it.
These fritters are a fun (and tasty play on the traditional recipe. They are great to serve as an appetizer or a side dish. The most obvious choice is to serve them with traditional Mexican dishes, but they are also a great addition to light seafood dishes, or alongside traditional cookout fare.
You can find a delicious recipe for traditional Elotes or street corn HERE!
Here’s what you’ll need to make these street corn fritters:
Fresh Corn Kernels cut off the cob is best in this recipe. You can not replicate the taste of fresh corn. Traditional street corn is made with white corn, but I can usually only find yellow corn and it works fine.
In a pinch, you can use frozen corn kernels that have been thawed and drained of excess liquid, but I don’t suggest using canned corn.
Cilantro is an optional ingredient, but unless you are one of the unfortunate folks who think it tastes like soap, I highly recommend using it.
Lime zest and Juice add a ton of flavor and give this dish a punch of acid that keeps it from becoming too heavy.
Egg, Mayonnaise, Flour, Baking powder
Chili Powder or Tajin – In traditional street corn, I usually prefer tajin, but in this recipe, I actually tend to stick with the traditional chili powder and then serve tajin on the side. The choice is yours, and tbh – there really isn’t a bad option.
Cotija Cheese – I have never had street corn with anything other than Cotija, but I have heard some people suggest queso fresco or even parmesan cheese as a good substitute.
Avocado Oil or any mild-flavored oil, suitable for high temps.
Did someone say complimentary dipping sauce?
If you are a regular here then you already know that whenever possible I like to include a dipping sauce and this recipe is no exception!
This sauce is super easy to make and to customize to suit you preference. Just mix together the sour cream or Mexican crema, lime juice, and hot sauce to taste.
You know I am usually a ride or die Tobasco kind of girl, but it pains me to say that in this recipe I actually prefer Cholula hot sauce. The difference is subtle so feel free to use whichever you have on hand.
How to store leftover corn fritters:
These are absolutely best when they are fresh. But, if you happened to make too many you can store them in the fridge for up to 5 days.
To reheat I recommend tossing them in a hot skillet, the oven, or even the air fryer vs microwaving. This prevents them from getting soggy and helps them to crisp back up.
I haven’t tried freezing these corn fritters, but I am skeptical that they would turn out very well. With that said, feel free to prove me wrong 😂
If you like this, then be sure to check out these other great recipes from This Mom’s Menu:
- Thai Inspired Corn Fritters
- Keto Mexican Street Corn Salad
- Cilantro Lime Vinaigrette
- Homemade Taco Seasoning
- Easy Sheet Pan Fajitas
- Keto Tres Leches | Gluten Free
Mexican Street Corn Fritters
- In a large mixing bowl, combine the corn, cilantro, lime juice and zest, egg, mayo, chili powder, cotija cheese. Stir just until combined.
- Next add the flour, salt, pepper, and baking powder. Stir to combine.
- Heat 1 tbsp of Avocado oil in a large skillet over medium heat. Once hot, add ¼ cup of the corn mixture to the skillet, then flatten the top slightly to form a round circle that is about ½ inch thick.
- Allow the corn fritter to cook for about 2 minutes, or until the underside is golden brown, then flip and cook for an additional 2 minutes on the other side. (tip – Use a thin spatula, such as a fish spatula, to flip the corn fritters. If they are falling apart when you try to flip them, then they aren't quite ready to flip.)
- Repeat with the remaining corn mixture, adding additional oil to the pan as needed.
- Serve immediately with optional dipping sauce.
- Combine all ingredients for the sauce together in a small bowl. Serve with the corn cakes if desired
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.