These wholesome, nutritious corn fritters are the perfect snack any time of the day!
By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.
nutritious, tasty and my toddler likes it too, then it’s a winner in my book. During a recent trip to the grocery store, I saw fresh corn for the first time this year, reminding me that summer is just around the corner! As I loaded up my cart with several ears, I started thinking about how I was going to use them. One of my favorite dishes is Mexican street corn. It’s a simple dish that features grilled corn on the cob slathered with a chili-spiked mayonnaise and rolled in crumbly cheese. It’s absolutely delicious but can be a bit messy to eat. So I decided to make an easier, portable, family-friendly version of this delicious street food.
Delicious, wholesome, real food. It doesn’t get much better than that.Want to learn more about the Real California seals and California Dairy? Visit the Real California Milk website at www.RealCaliforniaMilk.com.
- 4 ears fresh corn (about 2 ½ cups corn kernels)
- ⅓ cup fine cornmeal
- ⅓ cup white whole wheat flour
- ½ teaspoon baking powder
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup milk
- ¼ cup sliced chives or scallions
- 3 teaspoons lime juice, divided use
- 1 cup crumbled Real California queso fresco, divided use
- 4 teaspoons olive oil
- ½ cup plain Real California yogurt
- 2 teaspoons lime juice
- 2 tablespoons chopped cilantro
- Optional garnishes: sliced chives or scallions, chopped cilantro
- Heat a grill pan over medium high heat and spray with olive oil. Grill the corn, turning occasionally, until cooked and charred in some places, 8-10 minutes. Remove from grill and cool. Cut the kernels from the cobs (you should have about 2 ½ cups). Reserve.
- Whisk the cornmeal, four, baking powder, chili powder, garlic powder, and salt together in a large bowl. Whisk the egg and milk together in a small bowl. Pour the wet ingredients into the dry ingredients and stir to combine. Stir in the chives, 2 cups of corn, 2 teaspoons lime juice and ¾ cup queso fresco. Mix the remaining ½ cup corn, ¼ cup queso fresco, 1 teaspoon lime juice, and a pinch of salt together in a small bowl to use as the topping.
- Heat a cast iron or nonstick skillet over medium heat and spray or brush with about 1 teaspoon of olive oil. Place 8 spoonfuls of the batter into the pan, about 1 tablespoon each, flattening them slightly. Cook 3-4 minutes until golden brown, then flip and cook another 2-3 minutes. Remove from the skillet. Working in batches, heat the remaining oil and cook the remaining fritters (you should have about 32 fritters in total).
- To make the cilantro lime yogurt, stir the yogurt, lime juice and cilantro together in a small bowl.
- Drizzle some cilantro lime yogurt on top of the yogurt. Place a small amount of the corn and cheese topping on top of each one and garnish with extra chives and cilantro.