Crispy corn fritters take on the flavors of Mexican street corn! One bite and you’re sure to be addicted!
Is it just me, or is this week flying by? The entire summer has seemed to fly by, but some weeks seem to last forever and some seem to pass with the blink of an eye. It’s just one of those weeks where there doesn’t seem to be enough hours to get everything done!
Oh well, it’s a good thing I have crispy corn fritters to keep me going. 😍
These little beauties aren’t your average corn fritters. They are Mexican street corn style!
Have you ever had Mexican street corn? Basically, it’s grilled corn covered in a tasty mix of mayo, sour cream, lime juice, ancho chili powder, cilantro, and cotija cheese (or queso fresco). It’s one of the best ways to enjoy fresh corn on the cob!
I’ve been obsessively hoarding corn ever since it started popping up at local farms and roadside stands. I found myself with close to 2 dozen ears of corn last week! Obviously I needed to come up with a few ways to enjoy all of that corn.
These Mexican street corn fritters are definitely my new favorite way to eat corn. Heck, I’m going to go as far as saying this recipe is in my top 5 favorite things I’ve ever shared on this blog!
I’m pretty positive I could eat these corn fritters every single day and be a happy camper. What’s not to love here? Crispy fritters that are fantastic on their own, but even better when topped with the classic street corn topping!
Before we get to that topping, let’s talk a little about the fritter elements:
- Fresh corn! Although you can certainly make these with frozen corn, I highly recommend using fresh. It is summer after all! Traditional Mexican street corn is made with grilled corn, but you’ll notice I roasted mine. The one and only reason for this is that it was too darn hot to be outside grilling the day I made these! So, grilled or roasted.. it’s totally up to you.
- Garbanzo bean flour is my flour of choice for fritters. As mentioned in my zucchini pancake recipe, all-purpose gluten-free flour blends tend to be too starchy and result in a bland fritter. The garbanzo bean flour has flavor and isn’t overly starchy, so I find it works perfectly. If you don’t have to be gluten-free, I’d still recommend using the garbanzo bean flour, but you can use regular all-purpose flour.
- Be mindful of the consistency of the batter! If it’s too dry your fritters won’t hold together, so it’s better for it to have more moisture. If you’re unsure, do a test fritter and see how it cooks up – if it falls apart when you flip it, you need more moisture in your batter. The moisture content all depends on your corn and the size eggs you use. If it’s dry simply add a little heavy cream, half an half, or milk to loosen it up a bit.
This recipe makes quite a few fritters – around 3 dozen depending on what size you make them. So, they are perfect for serving to a crowd, or for hoarding all to yourself. I have to admit that I hoarded these and Kyle didn’t get to have any 😁.
Now, I didn’t eat them all in one sitting. I enjoyed
a few a lot while I was cooking, and then a couple each day for lunch until they were gone. It was a sad day when the last fritter was consumed.
My point there being that the leftovers heat up well. Simply add a few to a baking sheet and heat them in the oven or toaster oven until they are warmed through.
The topping is super simple for these fritters. Whisk together mayo, sour cream, lime juice, cilantro, ancho chili powder, and cotija cheese. You’ll want to smother your fritters with this topping and then even more cheese, cilantro, and chili powder! SO SO SO GOOD!
If you’re looking for a fun way to use some fresh corn, MAKE THESE FRITTERS! Serve them up for Labor Day, or make them this weekend and keep them all to yourself! I know you’ll love them!
Have a fabulous weekend!
- 4 Ears Fresh Sweet Corn, remove a few of the outer parts of the husk, leaving most of it in tact
- 2 Eggs
- 1 Small Onion, peeled and grated
- 3 Garlic Cloves, finely minced
- 2 Tablespoons Fresh Cilantro, finely chopped
- ½ Teaspoon Ancho Chili Powder
- Salt & Pepper
- ¼ Cup Garbanzo Bean Flour*
- Heavy Cream*
- Coconut Oil (or oil of choice), for frying
- ¼ Cup Mayonnaise
- ¼ Cup Sour Cream
- 2 Tablespoons Queso Fresco or Cotija Cheese, plus extra for garnish
- 1 Lime, juiced
- 2 Tablespoons Fresh Cilantro, finely chopped
- 1 Garlic Clove, finely minced
- Pinch or Two of Ancho Chili Powder
- Preheat the oven to 400º.
- Place the corn directly on the oven rack and let it roast for 15-20 minutes. The husks will be browned around the edges. Let the corn cool until you can handle it, then, remove the kernels from the cobs.
- In a medium mixing bowl beat the eggs and then stir in the onion, garlic, cilantro, and chili powder. Season the mix generously with salt and pepper and toss in the corn. Gently stir in the flour until the mixture comes together. You want it to be somewhat batter-like so that the fritters hold together during cooking. If the mix seems too dry, add in 2 tablespoons of heavy cream (half and half or milk will work too!).
- Heat about a tablespoon of coconut oil in a large skillet over high heat. Using a small spoon, drop the batter into the hot oil, pressing it down so it flattens and doesn’t stay in a mound. Once the edges start to brown, flip the fritters and cook until brown on the other side. Transfer to a platter lined with paper towels.
- Repeat with the remaining batter, adding more oil if necessary.
- Make the dipping sauce by whisking together the mayo, sour cream, cheese, lime juice, cilantro, garlic, and chili powder.
- Serve the fritters topped with the dipping sauce and extra cheese, cilantro, and chili powder.
- *Garbanzo bean flour is highly recommended for the best fritter, however if you don't have to be gluten-free you can use all-purpose flour. I don't recommend gluten-free all-purpose flour blends for this as they tend to be too starchy and produce a bland fritter. A mixture of cornmeal and cornstarch will make a good substitute if you can't find garbanzo bean flour.
- *If your batter seems dry, add some cream to add more moisture. Half and half or milk will also work.