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    Home » Recipes

    Published: Jul 30, 2020 ·Updated: Mar 12, 2022 by Sabra · 8 Comments

    Mexican Street Corn Fritters

    Jump to Recipe Rate this Recipe
    A stack of elote corn fritters on a white plate topped with sour cream and cotija cheese.

    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!

    A stack of elote corn fritters on a white plate topped with sour cream and cotija cheese.

    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!

    a Mexican corn fritter being dipped into a glass bowl of sauce

    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.

    a six image collage showing the steps for making elotes fritters

    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.

    a bowl of dipping sauce for Mexican street corn

    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 😂

    A stack of elote corn fritters on a white plate topped with sour cream and cotija cheese.

    If you like this, then be sure to check out these other great recipes from This Mom's Menu:

    • Blackened Fish Tacos with Pineapple Salsa
    • Thai Inspired Corn Fritters
    • Keto Mexican Street Corn Salad
    • Cilantro Lime Vinaigrette
    • Homemade Taco Seasoning
    • Easy Sheet Pan Fajitas
    • Keto Tres Leches | Gluten Free

    📖 Recipe

    a stack of mexican street corn fritters on a white plate garnished with crema, cotija cheese, and fresh cilantro.

    Mexican Street Corn Fritters

    Sabra - This Mom's Menu
    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!
    4.72 from 7 reviewers
    Prevent your screen from going dark
    Servings 6 servings
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins

    Ingredients
      

    • 2 cups Fresh Corn Kernals
    • ½ cup Cilantro chopped
    • 1 Lime zest and Juice
    • 1 Egg
    • 3 tablespoon Mayonnaise
    • 2 teaspoon Chili Powder or Tajin
    • ⅓ cup Cotija Cheese
    • ⅓ cup All Purpose Flour
    • 1 teaspoon Salt
    • ¼ teaspoon Pepper
    • 1 teaspoon Baking Powder
    • 2 tablespoon Avocado Oil for frying

    Optional Dipping Sauce:

    • 3 tablespoon Sour Cream Crema
    • 2 teaspoon Lime Juice
    • 1 teaspoon Hot Sauce or to taste

    Instructions
     

    • 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 tablespoon 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.

    For Sauce:

    • Combine all ingredients for the sauce together in a small bowl. Serve with the corn cakes if desired

    Notes

    Nutrition information is only an estimate and does not include dipping sauce.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    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. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 2frittersCalories: 197kcalCarbohydrates: 17gProtein: 5gFat: 13gSaturated Fat: 3gCholesterol: 38mgSodium: 555mgPotassium: 272mgFiber: 2gSugar: 4gVitamin A: 458IUVitamin C: 7mgCalcium: 87mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu

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    Reader Interactions

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    1. Mary says

      August 03, 2020 at 11:11 am

      I'm confused by this recipe. Your instructions do not match your ingredient list at all. Might you have accidentally mixed up two recipes?

      Reply
      • Sabra says

        August 04, 2020 at 1:56 pm

        Thank you so much for pointing this out! It should be corrected now. So sorry for the confusion 😅

        Reply
        • Mary says

          August 04, 2020 at 4:21 pm

          Thanks so much for the corrections! I’m in SoCal with elote everywhere - this sounds like an awesome way to change up an already great food! BTW, I’ve tried several of your recipes and have loved every single one. Thanks for sharing.

          Reply
    2. Nina says

      July 14, 2021 at 2:40 pm

      Delicious recipe! Easy to make and they held up well when cooking. Defiantly let them brown well before flipping. Everyone loved them!

      Reply
    3. Karen says

      May 15, 2023 at 11:17 am

      Can I make the batter (both steps 1 and 2) a day in advance? Thanks!

      Reply
      • Sabra says

        May 15, 2023 at 11:34 am

        Hi Karen, That would work fine 🙂

        Reply
        • Karen says

          May 15, 2023 at 8:25 pm

          Thanks for the quick reply! Will let you know how it goes.

          Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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