Description
Crispy “Mexican Street Corn Fritters” blend zesty corn goodness with spicy jalapeño and creamy cotija cheese. Quick and irresistible snacks deliver street food excitement straight to your kitchen, making you crave another bite.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen, thawed if frozen)
- 1 large egg
- ½ cup all-purpose flour
- ¼ cup cornmeal
- ¼ cup Parmesan cheese (grated)
- ¼ cup cotija cheese (crumbled or feta)
- 2 tbsps sour cream or Greek yogurt
- 2 tbsps vegetable oil (for frying)
- 2 tbsps fresh cilantro or parsley (chopped)
- 1 tsp baking powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp chili powder (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lime juice
- ½ tsp lime zest
- Pinch of salt
Instructions
- Lime Crema Preparation: Blend sour cream (or Greek yogurt) with lime juice, zest, and a hint of salt. Chill in refrigerator to enhance flavor profile.
- Fritter Batter Creation: Amalgamate corn kernels, flour, cornmeal, Parmesan, cotija cheese, smoked paprika, garlic powder, chili powder, salt, pepper, and cilantro in a large mixing vessel. Whisk egg and sour cream separately, then integrate into dry ingredients, stirring until just combined to maintain a robust, spoonable consistency.
- Frying Technique: Warm vegetable oil in a nonstick skillet over medium heat. Carefully deposit spoonfuls of batter, gently flattening into compact patties. Sizzle each side for 2-3 minutes until achieving a golden, crisp exterior. Transfer to paper towel-lined plate to absorb excess oil, repeating process with remaining batter.
- Presentation: Plate fritters while warm, accompanied by chilled lime crema for dipping. Embellish with additional cotija cheese crumbles, fresh cilantro sprigs, and a delicate dusting of chili powder for an authentic Mexican street food experience.
Notes
- Maintain medium heat to ensure fritters crisp evenly without burning, preventing soggy or greasy texture.
- Pat corn completely dry before mixing to avoid excess moisture that could make fritters soggy and prevent proper criping.
- If batter seems too thick, add a splash of milk; if too thin, incorporate more flour to achieve the right spoonable texture.
- Swap cotija with feta or queso fresco for similar tangy flavor profiles if traditional Mexican cheese isn’t available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg