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Mexican Street Corn Fritters

August 25, 2016 by Keri 13 Comments

Crispy corn fritters take on the flavors of Mexican street corn! One bite and you’re sure to be addicted!

Mexican Street Corn Fritters_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!

Mexican Street Corn Fritters 3Have 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! 

Mexican Street Corn Fritter 2I’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:

  1. 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. 
  2. 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. 
  3. 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. 

Corn FrittersThis 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. 

Mexican Street Corn FritterThe 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!

Mexican Corn Fritters


Mexican Street Corn Fritters
2016-08-25 12:35:01
Yields 36
Crispy corn fritters take on the flavors of Mexican street corn! One bite and you’ll be addicted!
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the Fritters
  1. 4 Ears Fresh Sweet Corn, remove a few of the outer parts of the husk, leaving most of it in tact
  2. 2 Eggs
  3. 1 Small Onion, peeled and grated
  4. 3 Garlic Cloves, finely minced
  5. 2 Tablespoons Fresh Cilantro, finely chopped
  6. ½ Teaspoon Ancho Chili Powder
  7. Salt & Pepper
  8. ¼ Cup Garbanzo Bean Flour*
  9. Heavy Cream*
  10. Coconut Oil (or oil of choice), for frying
For the Topping
  1. ¼ Cup Mayonnaise
  2. ¼ Cup Sour Cream
  3. 2 Tablespoons Queso Fresco or Cotija Cheese, plus extra for garnish
  4. 1 Lime, juiced
  5. 2 Tablespoons Fresh Cilantro, finely chopped
  6. 1 Garlic Clove, finely minced
  7. Pinch or Two of Ancho Chili Powder
Instructions
  1. Preheat the oven to 400º.
  2. 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.
  3. 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!).
  4. 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.
  5. Repeat with the remaining batter, adding more oil if necessary.
  6. Make the dipping sauce by whisking together the mayo, sour cream, cheese, lime juice, cilantro, garlic, and chili powder.
  7. Serve the fritters topped with the dipping sauce and extra cheese, cilantro, and chili powder.
Notes
  1. *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.
  2. *If your batter seems dry, add some cream to add more moisture. Half and half or milk will also work.
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Mexican Street Corn Fritters Pin

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Filed Under: Appetizers & Snacks, Comfort Food, Gluten-Free, Make Ahead, Sides, Vegetarian

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Lovely comments

  1. Cheyanne @ No Spoon Necessary says

    August 25, 2016 at 2:19 pm

    This week is going slow-ish for me… but I won’t complain because I know summer is going to be over before I know it! I have never met a mexican street corn or fritter I didn’t like, so combining the two into one is all sorts of YAHHHHS! I could seriously devour a few hundreds of these golden brown beauties in .34 seconds! I NEED these in my life, Keri!! Cheers!
    Cheyanne @ No Spoon Necessary recently posted…Banana & Honey Bunches Cereal Breakfast PopsiclesMy Profile

    Reply
    • identiconKeri says

      August 29, 2016 at 11:25 am

      Thanks for the kind words, Cheyanne! 🙂

      Reply
  2. Gayle @ Pumpkin 'N Spice says

    August 26, 2016 at 7:44 am

    This week has definitely flown by for me, too! And I can’t believe that we’re only a week away from Labor Day weekend…I wish I could slow down time just a little. These fritters look AMAZING, Keri! I seriously wish I could reach through my screen and grab one (or five). Mexican street corn is my favorite, so I’m loving that you turned it into a fritter. So creative and sounds delicious!
    Gayle @ Pumpkin ‘N Spice recently posted…One Pot Chicken Fajita SoupMy Profile

    Reply
    • identiconKeri says

      August 29, 2016 at 11:25 am

      I wish I could slow down time, too! Thanks for the kinds words, Gayle! 🙂

      Reply
  3. Anu - My Ginger Garlic Kithcen says

    August 26, 2016 at 7:55 am

    Almost every week goes in a flash for me! 😉 I love corn fritters made using gram flour, but these Mexcian fritters look droolicious. They have everything I love. Will give them a go, probably this weekend! 🙂

    Reply
    • identiconKeri says

      August 29, 2016 at 11:26 am

      Thank you, Anu! I hope you love them 🙂

      Reply
  4. Pat C.Wilson says

    September 13, 2016 at 12:09 pm

    seems very tasty. i’m imagining how its smell now, must be awesome. as a big fan of corn i love all the dishes made from it. Cuisine of every country has their own special flavour. thanks for your post i know more about it.
    Pat C.Wilson recently posted…What is the Difference Between Coffee and Espresso: We’ll Let You Know!My Profile

    Reply
    • identiconKeri says

      September 19, 2016 at 5:38 pm

      Thanks Pat!

      Reply
  5. Sabrina Zaragoza says

    October 9, 2016 at 3:40 am

    Sounds incredible. Absolutely will try this recipe. Thanks for sharing, Keri. What a great idea.
    Sabrina Zaragoza recently posted…How to Smoke a Turkey Breast in 11 Easy StepsMy Profile

    Reply
    • identiconKeri says

      October 17, 2016 at 6:25 pm

      Thanks Sabrina! 🙂

      Reply
  6. Glenna says

    August 25, 2018 at 9:26 pm

    Keri, I prepared these tonight and I was just “blown away”! Wow! What a great taste!

    Since I didn’t have any ears of corn to grill, I took out two cups of frozen corn, defrosted the kernels in the microwave for a minute, then spread them on a small cookie sheet lined with foil, and sprayed them lightly with spray olive oil.

    Putting them under the broiler, I lightly browned the kernels, and then prepared the batter according to the recipe in my food processor, using the cornstarch/cornmeal combo. Adding a few pickled sliced jalepenos added a little “zing”.

    Thank you for sharing this recipe, it’s a KEEPER!

    Reply
    • identiconKeri says

      August 25, 2018 at 9:36 pm

      I’m so happy you enjoyed, Glenna!

      Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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