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Mexican Street Corn Fritters

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These crispy, golden fritters are my spin on classic Mexican street corn (elote). They’re packed with sweet corn, spicy jalapeño, and rich cheese—a handheld party perfect for a side dish or appetizer.

Ingredients

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  •  cups corn kernels (fresh, frozen & thawed, or well-drained canned)
  • ⅓ cup finely diced red onion
  • 1 finely diced jalapeño (seeds removed)
  • 1 cup finely minced cilantro
  • 1 cup shredded Chihuahua cheese (or Monterey Jack, mild cheddar)
  • 1 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons Tajin seasoning
  • 1 cup half and half (or milk)
  • 2 whisked eggs
  • Vegetable oil, for frying

Instructions

  1. Prep the Corn: In a large bowl, mix corn, red onion, jalapeño, cilantro, and cheese.
  2. Make the Batter: In a separate medium bowl, whisk the flour, cornmeal, baking powder, salt, and Tajin. In a small bowl, whisk the half and half and eggs.
  3. Combine: Pour the wet ingredients into the corn mixture. Stir. Gradually add the dry ingredients, stirring just until a thick, spoonable batter forms. Don’t over-mix.
  4. Cook: Heat a large skillet with enough oil to coat the bottom. When the oil shimmers, drop heaping tablespoons of batter into the pan. Flatten slightly.
  5. Fry: Cook for 3-4 minutes per side, until golden-brown and crispy.
  6. Serve: Transfer fritters to a paper towel-lined plate to drain. Serve immediately.

Notes

  • Serving Suggestions: Top with a dollop of sour cream, a sprinkle of Cotija cheese, or some sliced green onions. A drizzle of hot sauce adds a nice kick!
  • Tips & Tricks: Dicing the onion and jalapeño very small helps them distribute evenly. Using a cast-iron skillet gives you a great, even crust. A quick tip for testing if the oil is hot enough? Drop a tiny bit of batter in—if it sizzles right away, you’re good to go.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer at 350°F (175°C) to make them crispy again.

Find it online: https://new.projuktigeek.com/mexican-street-corn-fritters/

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