Mexican Street Corn Fritters Recipe

If you’re searching for the ultimate summer snack or a vibrant party appetizer, look no further than Mexican Street Corn Fritters. These crisp, golden morsels transform the beloved flavors of elote—sweet corn, creamy cotija cheese, a touch of smoky spice, and fresh herbs—into a crowd-pleasing finger food that’s impossible to resist. Every bite bursts with a medley of textures: kernels popping, cheese melting, and a subtle kick from jalapeño and smoked paprika. Whether served hot from the skillet at a backyard barbecue or as a festive starter during the week, these fritters always steal the show.

Ingredients You’ll Need

What’s magic about Mexican Street Corn Fritters is how a handful of honest, everyday ingredients come together for something greater than the sum of its parts. Each component plays a special role, from providing sweetness and crunch to lending creaminess and zest, all working their culinary magic in harmony.

  • Corn kernels: The star of the show, offering juicy pops of sweetness—fresh, canned, or thawed frozen all work beautifully here.
  • Cotija cheese: This crumbly, salty cheese brings a creamy richness and authentic street corn flavor to each fritter.
  • Fresh cilantro: Loads each bite with freshness and a hint of citrusy brightness that wakes up the palate.
  • Green onions: These provide a delicate sharpness and pretty flecks of green throughout the batter.
  • Jalapeño: For just the right hit of gentle heat—seed it for milder fritters, or leave a few seeds if you like things spicy!
  • Large eggs: Act as the binder, ensuring a cohesive batter and helping the fritters hold their shape.
  • All-purpose flour: Builds structure and gives the fritters a tender crumb.
  • Cornmeal: Adds depth, a rustic corn flavor, and satisfying crunch to the edges.
  • Baking powder: Lends lift and lightness for perfectly fluffy fritters.
  • Smoked paprika: Delivers subtle smokiness that ties all the classic street corn flavors together.
  • Salt: A simple enhancer that lets every ingredient truly shine.
  • Black pepper: Provides a gentle, earthy warmth in the background.
  • Vegetable oil: For frying—choose something neutral like canola or sunflower oil for golden, crisp results.
  • Lime wedges: A squeeze at the end brings a burst of acidity and brightness that’s utterly essential.
  • Extra cotija and cilantro (for garnish): Take the presentation and flavor over the top—don’t skip this finishing flourish!

How to Make Mexican Street Corn Fritters

Step 1: Prepare the Corn Mixture

Start by gathering your fresh or thawed corn, cotija cheese, cilantro, green onions, and jalapeño. Mix these together in a large bowl. This is where the heart and soul of Mexican Street Corn Fritters comes alive, as the mix becomes an explosion of color and aroma. The cotija melds with the sweet corn, while cilantro and green onions add pops of green and freshness. Trust me, you’ll be tempted to sneak a bite already!

Step 2: Make the Batter

In a separate bowl, whisk your eggs thoroughly to introduce air and create a silky texture. Add in the flour, cornmeal, baking powder, smoked paprika, salt, and black pepper. Stir well until you form a thick, cohesive batter—it will look a bit stiff, and that’s perfect, as it will help hold the corn and veggies together. The smoked paprika’s fragrance will already hint at the flavor fiesta to come.

Step 3: Combine and Fold

Gently fold your vibrant corn mixture into the batter, making sure everything is evenly coated. Don’t overmix! Just a few folds is all you need so you keep the kernels intact and the fritters light. This step guarantees every scoop is bursting with corn, cheese, and punchy herbs in every single fritter.

Step 4: Fry to Golden Perfection

Pour a thin layer of vegetable oil into a large skillet and heat over medium. Once shimmering, scoop about 2 tablespoons of batter per fritter into the pan, then gently flatten each mound for maximum crispness. Fry for 2–3 minutes per side until each fritter is deeply golden and cooked through. They’ll transform beautifully—golden, crispy on the outside, tender and melty within. Transfer to a paper towel–lined plate to keep things perfectly crisp.

Step 5: Finish and Serve

While the fritters are still warm, sprinkle them with extra cotija cheese and fresh cilantro for that signature street corn finish. Squeeze over a wedge of lime just before serving for an irresistible pop of brightness. Serve immediately—Mexican Street Corn Fritters are at their absolute peak hot from the pan!

How to Serve Mexican Street Corn Fritters

Mexican Street Corn Fritters Recipe - Recipe Image

Garnishes

A generous shower of crumbled cotija cheese, fresh cilantro, and a few lime wedges transforms these fritters into instant showstoppers. If you have a favorite Mexican hot sauce on hand, or want to drizzle with a little mayo mixed with lime juice and chili powder, you’ll only intensify the vibrant flavors of your Mexican Street Corn Fritters.

Side Dishes

Pair your fritters with simple sides like sliced avocado, crisp jicama slaw, or a fresh black bean salad for a full-on street food feast. They also love company with guacamole, salsa, or a dollop of tangy sour cream. The bright, zesty flavors round out the savoriness of the fritters, making every bite sing.

Creative Ways to Present

Take inspiration from Mexican street vendors and serve these fritters on a platter lined with parchment, scattered with colorful extra herbs and cheese. Or stack them high with toothpicks for snackable party bites. For a fun twist, tuck them into warm tortillas with sliced radishes and more cilantro for a fritter taco situation—always a crowd pleaser!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (trust me, it doesn’t happen often!), pop them into an airtight container and refrigerate. Mexican Street Corn Fritters will stay tasty for up to three days, making them perfect for lunchtime snacking or a quick appetizer fix.

Freezing

To freeze, arrange cooled fritters in a single layer on a baking sheet and freeze until solid, then transfer to a sealed bag or container. They’ll keep well for up to two months. This way you can stash away a taste of summer and bring them back whenever the craving strikes!

Reheating

The best way to revive your fritters’ signature crispiness is in a 375°F oven for about 8–10 minutes, straight from the fridge or freezer. The oven heat draws out excess moisture and brings that “just-fried” vibe back. A quick run in the air fryer works wonders, too—simply avoid microwaving, which makes them soggy.

FAQs

Can I use a different cheese instead of cotija?

Absolutely! If cotija isn’t available, try feta or queso fresco for a similar crumbly, salty flavor. Even grated Parmesan works in a pinch, but cotija really brings that unmistakable street corn profile to your Mexican Street Corn Fritters.

How spicy are these fritters?

They’re pleasantly mild as written. Removing the seeds from the jalapeño keeps things family-friendly, but feel free to add another jalapeño or a dash of chili powder if you like more heat in your Mexican Street Corn Fritters.

Can I bake instead of fry these?

You can! Simply drop heaping tablespoons onto a lined baking sheet, flatten gently, and spray with oil. Bake at 400°F for 12–15 minutes, flipping halfway through, until golden and crisp. While the texture differs from pan-frying, baked Mexican Street Corn Fritters are still delicious!

What’s the best way to serve these for a party?

Serve them piled high with plenty of lime wedges, extra cotija, and cilantro. Mexican Street Corn Fritters can be made bite-size for easy snacking, and they’re fantastic paired on a platter with mini tacos or fresh veggies for dipping.

Can I make the batter ahead of time?

For best texture and rise, prepare and fry Mexican Street Corn Fritters just before serving. You can mix the dry ingredients and prep the corn mixture a few hours ahead, then combine everything when you’re ready to cook for ultimate freshness.

Final Thoughts

If you want to bring a taste of Mexican street food flair into your own kitchen, these Mexican Street Corn Fritters are the way to do it. They’re bursting with flavor, look absolutely gorgeous on a platter, and are guaranteed to win over friends and family at any gathering. Don’t be surprised if they disappear in minutes—you may want to double the batch!

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Mexican Street Corn Fritters Recipe

Mexican Street Corn Fritters Recipe

4.8 from 24 reviews

These Mexican Street Corn Fritters are a delightful twist on classic elote, combining sweet corn with savory cotija cheese and a hint of spice. Perfect as an appetizer or side dish, these crispy fritters are bursting with flavor and make a great addition to any Mexican-inspired meal.

  • Author: nadia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 fritters 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Units Scale

Main Fritter Ingredients

  • 2 cups corn kernels (fresh, canned, or thawed from frozen)
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 jalapeño, seeded and finely diced
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Additional Ingredients

  • Vegetable oil (for frying)
  • Lime wedges (for serving)
  • Additional cotija and cilantro for garnish

Instructions

  1. Prepare the Corn Mixture: In a large bowl, combine the corn kernels, cotija cheese, cilantro, green onions, and jalapeño.
  2. Make the Batter: In a separate bowl, whisk the eggs, then mix in the flour, cornmeal, baking powder, smoked paprika, salt, and pepper to form a thick batter. Fold in the corn mixture until well combined.
  3. Fry the Fritters: Heat vegetable oil in a skillet, scoop 2 tablespoons of batter for each fritter, flatten slightly, and cook for 2–3 minutes per side until golden brown. Drain on paper towels.
  4. Serve: Serve warm with lime wedges, and garnish with extra cotija and cilantro if desired.

Notes

  • For extra flavor, drizzle with a mixture of mayonnaise, lime juice, and chili powder.
  • Best served fresh but can be reheated in the oven for crispiness.

Nutrition

  • Serving Size: 1 fritter
  • Calories: 110
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

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