A twist on Mexican street corn, these craveable corn fritters are the perfect snack any time of the day!
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.
How to make Mexican street corn fritters
Delicious, wholesome, real food. It doesn’t get much better than that.
Mexican Street Corn Fritters
- 4 ears fresh corn (about 2 ½ cups corn kernels)
- ⅓ cup fine cornmeal
- ⅓ cup flour (I use white whole wheat)
- 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 queso fresco, divided use
- 4 teaspoons olive oil
Cilantro Lime Yogurt:
- ½ cup plain 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, flour, 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 fritters. Place a small amount of the corn and cheese topping on top of each one and garnish with extra chives and cilantro.