A twist on Mexican street corn, these craveable corn fritters are the perfect snack any time of the day!
We’re always on the go in my house so I usually like to keep healthy snacks around. If a snack is 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.
My Mexican Street Corn Fritters have all of the delicious flavors of the classic dish but in a craveable, healthy, portable snack. It actually won first place in a recipe contest sponsored by Real California Milk, and Recipe Redux!
California is the country’s leading producer of milk, ice cream, butter, nonfat dry milk and whey protein concentrate and the second largest producer of cheese and yogurt. My Mexican Street Corn Fritters feature Real California queso fresco and yogurt.
How To Make Mexican Street Corn Fritters
I like to use fresh corn, which I grill on my grill pan so that it gets lightly charred. Alternatively, you can buy roasted corn in the freezer section of your grocery store.
Then I mix the corn with some spices, fresh chives and lime juice. I add a mixture of cornmeal and flour to create a light batter and then stir in some delicious, crumbly Real California queso fresco (you can also use cotija).
As the fritters cook, the cheese melts so that you get bits of yummy cheese in every bite.
I top the fritters with some more delicious, crumbly cheese and corn. Then the finishing touch is a drizzle of tangy cilantro lime yogurt.
You can make the fritters bite sized, which makes them super easy to snack on, especially for kids. You can also make them a little bigger and eat them with a fork.
Delicious, wholesome, real food. It doesn’t get much better than that.
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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.