Crispy on the outside, tender on the inside, and bursting with sweet corn, cheese, and Mexican spices, these Mexican Street Corn Fritters are a delicious twist on classic elote. Serve them with salsa, sour cream, or a squeeze of lime for the ultimate treat!

📝 Ingredients:

• 2 cups fresh corn kernels (or canned, drained & rinsed)
• ½ cup all-purpose flour
• ¼ cup cornmeal
• ¼ cup grated cotija cheese (or feta/Parmesan)
• 2 green onions, chopped
• ¼ cup chopped cilantro
• 1 egg
• ½ teaspoon cumin
• Salt & pepper, to taste
• Vegetable oil, for frying

👩‍🍳 Instructions:

Step 1: Prepare the Batter

1️⃣ In a large bowl, mix together corn, flour, cornmeal, cotija cheese, green onions, cilantro, egg, cumin, salt, and pepper.
2️⃣ Stir until well combined; the mixture should be thick and slightly sticky.

Step 2: Heat the Oil

3️⃣ In a large skillet, heat ¼ inch of vegetable oil over medium-high heat.

Step 3: Form & Fry the Fritters

4️⃣ Using a ¼ cup measuring scoop, drop the corn mixture into the hot oil, pressing gently to form patties.
5️⃣ Fry for 3-4 minutes per side, or until golden brown and crispy.

Step 4: Drain & Serve

6️⃣ Remove fritters and place on a paper towel-lined plate to drain excess oil.
7️⃣ Repeat with remaining batter.

Step 5: Enjoy!

8️⃣ Serve hot with sour cream, salsa, avocado crema, or a squeeze of lime!

⏱️ Cooking Info:

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 8 fritters
• Calories per fritter: 120

30 Popular Questions & Answers About Mexican Street Corn Fritters

General Recipe Questions

1. What are Mexican Street Corn Fritters?
   • They’re crispy, cheesy corn patties inspired by Mexican street corn (elote).
2. Can I make these ahead of time?
   • Yes! Reheat in the oven or air fryer for crispiness.
3. Can I bake these instead of frying?
   • Yes! Bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
4. Do I need fresh corn?
   • No, canned or frozen (thawed & drained) works great!
5. Can I air fry these?
   • Yes! Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.

Ingredient Substitutions

6. What can I use instead of cotija cheese?
   • Try feta, Parmesan, or queso fresco.
7. Can I use a gluten-free flour?
   • Yes! Use almond flour, chickpea flour, or gluten-free all-purpose flour.
8. Can I use corn flour instead of cornmeal?
   • Yes, but the texture will be smoother.
9. Can I make these without eggs?
   • Yes! Use a flaxseed egg (1 tbsp flaxseed + 3 tbsp water).
10. Can I add other spices?

• Yes! Try chili powder, smoked paprika, or cayenne for heat.

Cooking & Preparation Questions

11. How do I prevent my fritters from falling apart?

• Make sure the batter is thick enough—if it’s too wet, add a little more flour.

12. What’s the best oil for frying?

• Use vegetable, canola, or avocado oil for crispiness.

13. Do I need to press the fritters down?

• Yes! Flatten them slightly so they cook evenly.

14. How do I know when they’re done?

• They should be golden brown and crispy on both sides.

15. Can I use a food processor?

• Yes! Pulse the ingredients a few times for a smoother texture.

Storage & Leftovers

16. How long do these last in the fridge?

• Store in an airtight container for up to 3 days.

17. Can I freeze them?

• Yes! Freeze for up to 2 months in a sealed bag.

18. How do I reheat them?

• Oven: 350°F for 10 minutes.
• Air fryer: 375°F for 5 minutes.

19. Can I eat them cold?

• They’re best warm, but you can crumble them over a salad cold.

20. How do I prevent sogginess?

• Reheat in the oven or air fryer instead of microwaving.

Customization & Variations

21. Can I add extra cheese?

• Yes! Mix in more cotija, feta, or shredded cheddar.

22. How can I make them spicier?

• Add chopped jalapeños or red pepper flakes.

23. Can I add black beans?

• Yes! ½ cup of black beans makes them even heartier.

24. What can I serve these with?

• Sour cream, guacamole, salsa, or chipotle mayo.

25. Can I make mini fritters for appetizers?

• Yes! Use 1 tbsp of batter per fritter and cook for 2 minutes per side.

Serving Suggestions

26. What drink pairs well with these?

• Margaritas, micheladas, or agua fresca.

27. What main dish goes well with these?

• Grilled steak, chicken tacos, or shrimp fajitas.

28. Can I make these for brunch?

• Yes! Serve with fried eggs and avocado.

29. What can I drizzle on top?

• Lime crema, hot sauce, or honey for a sweet-savory twist.

30. How do I make these extra crispy?

• Use high heat and a cast-iron skillet for a crunchier texture.

30 Tips for the Perfect Mexican Street Corn Fritters

For the Batter

1. Use fresh or frozen corn for the best texture.
2. If using canned corn, drain well to avoid a watery batter.
3. Add a little extra flour if the mixture is too wet.
4. Mix with a fork—overmixing makes them dense.
5. Let the batter rest for 5 minutes before frying.

For Frying

6. Use a nonstick skillet or cast-iron pan for even frying.
7. Heat the oil before adding the fritters.
8. Don’t overcrowd the pan—cook in batches.
9. Flip carefully using a thin spatula.
10. Drain on paper towels to remove excess oil.

For Extra Flavor

11. Add fresh lime zest for a citrus kick.
12. Sprinkle with Tajin seasoning after frying.
13. Mix in garlic powder or onion powder.
14. Serve with a drizzle of hot honey.
15. Top with extra cotija cheese before serving.

For Meal Prep & Storage

16. Shape the fritters and store in the fridge overnight before frying.
17. Freeze raw fritters, then thaw before cooking.
18. Store leftovers in a glass container for freshness.
19. If freezing, separate fritters with parchment paper.
20. Reheat in an oven for best crispiness.

For Presentation

21. Garnish with cilantro and lime wedges.
22. Serve on a wooden platter for a rustic look.
23. Stack fritters and drizzle with chipotle mayo.
24. Sprinkle with smoked paprika for color.
25. Use a dollop of sour cream on top.

These Mexican Street Corn Fritters are crispy, cheesy, and packed with flavor—perfect for any occasion! 🌽🔥✨