Mexican Street Corn Fritters (2024)

4.87 from 53 votes

Course: Appetizer, Side Dishes, Snack

Cuisine: Mexican

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Author: Dr. Sonali Ruder

Fritters:

• ▢ 4 ears fresh corn (about 2 ½ cups corn kernels)
• ▢ ⅓ cup fine cornmeal
• ▢ ⅓ cup flour (I use white whole wheat)
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon kosher salt
• ▢ 1 large egg
• ▢ ½ cup milk
• ▢ ¼ cup sliced chives or scallions
• ▢ 3 teaspoons lime juice, divided use
• ▢ 1 cup crumbled queso fresco, divided use
• ▢ 4 teaspoons olive oil

Cilantro Lime Yogurt:

• ▢ ½ cup plain yogurt
• ▢ 2 teaspoons lime juice
• ▢ 2 tablespoons chopped cilantro
• ▢ Optional garnishes: sliced chives or scallions, chopped cilantro

US Customary - Metric

• 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.