These Mexican street corn fritters are loaded with flavor, and they’re super easy to cook up on the griddle or in a skillet on the stovetop! With fresh grilled corn, jalapeños, Tajin seasoning, and grated cheese, these easy Mexican corn fritters are sure to be a new favorite side dish or appetizer!
We’ve been asked so many times to make corn fritters on the griddle, but if you’ve ever watched any of our griddle cooking YouTube videos, then you know we like to kick things up a notch and put our own twist on classic recipes. We’re all about “up-ing the flavor”, and this easy Mexican corn fritters recipe is no different!
We tested this recipe a few different times to get it just right, tweaking the amount of dry ingredients and adding in a bit more flavor each time, and I think we’ve got a winner!
Garnish these delicious and tender corn fritters with a homemade Mexican Crema, chopped cilantro or green onions, and a sprinkling of Cotija cheese for an appetizer that looks fancy… no one has to know how easy it was to make!
More of a visual learner? Watch me make this Mexican elote corn fritters dish on YouTube:
Ingredients
If you’ve ever made Mexican street corn, then you’re already familiar with many of the ingredients in this dish. Here are some notes on the ingredients needed:
- corn kernels – We used fresh grilled corn and cut the kernels off the cob, but you could also substitute frozen or canned corn. If using frozen or canned kernels, be sure to fully thaw and drain before adding to the other ingredients.
- flour and cornmeal – We used self-rising yellow cornmeal, the same type that we recommend for making cornbread.
- mayonnaise and egg – These act as a binder and help to keep the fritters moist and tender.
- milk – You can use 2% or whole milk.
- baking powder
- sugar
- spices – Garlic powder, Tajin seasoning, salt, and pepper are all you need for flavorful Mexican corn fritters.
- cheeses – We used a blend of grated Cotija cheese and shredded cheddar cheese. If you’re not familiar with Cotija cheese, it’s similar to a parmesan. If you can’t find this type of cheese (or if you want to keep recipe costs lower), you may substitute extra cheddar cheese.
- garnishes – We garnished our Mexican fritters with classic street corn accompaniments including chopped cilantro, a drizzle of Mexican Crema, and a sprinkle of Cotija cheese. You can also serve your fritters with sour cream, sliced green onions, or hot sauce.
How to Make Mexican Corn Fritters
Whether you make these street corn fritters in a skillet on the stovetop or you take advantage of the large cooking surface of your griddle, this appetizer or side dish is super easy to make. Just follow these steps:
Step 1: Make the corn fritter mixture.
Add all of the ingredients to a large mixing bowl, and mix well to combine. The mixture may seem to be a bit loose, but it will thicken as it sits and while the griddle or skillet heats up.
Step 2: Spoon the fritter batter on to the hot griddle or skillet.
Using a 1/4 measuring cup, scoop the fritter batter onto the hot griddle or skillet. Sprinkle with Tajin seasoning, and cook on the first side until nicely golden brown.
*TIP – After placing the batter on the griddle, you can use your spatula or a spoon to shape the edges so they are more circular.
Step 3: Flip the fritters and continue to cook until done.
After about 4-5 minutes, the corn fritters should be nicely golden brown on the first side. Use a spatula to flip to the second side and continue to cook until done, about 3-4 minutes.
*TIP – Keep an eye on the fritters so they don’t burn. Cooking time may vary depending on the temperature of your cooking surface.
Step 4: Garnish and serve.
When the Mexican corn fritters are done cooking, transfer to a cutting board to cool slightly.
Then garnish with a drizzle of Mexican Crema, sliced green onions, or your favorite street corn toppings.
*Pinterest User? Do me a favor and PIN these Mexican street corn fritters to your griddle recipes board on Pinterest… This is a great way that you can support us!
Mexican Corn Fritters
Ingredients
For the Mexican Corn Fritter Batter:
- 4 ears grilled corn, with kernels cut off the cob *equal to about 4 cups of kernels
- 2 jalapeños, seeded and finely diced
- 1 chopped green onion
- ¼ cup chopped cilantro
- juice of ½ a lime
- 1 cup milk
- 1 large egg
- ¼ cup mayonnaise
- 1 cup all-purpose flour
- ¼ cup self-rising yellow cornmeal
- 2 tablespoons sugar
- ½ cup shredded cheddar cheese
- ½ cup grated Cotija cheese *or substitute ½ cup extra shredded cheddar cheese
- 1 tablespoon Tajin seasoning *plus more for sprinkling on the fritters
- 1 tablespoon garlic powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons high-heat cooking oil, for frying
For the Mexican Crema:
- ¼ cup mayonnaise
- ¼ cup sour cream
- juice of ½ lime
- ¼ cup finely chopped cilantro
Optional Garnishes:
- sliced green onions, sprinkling of Cotija cheese, crushed Cheetos, finely chopped cilantro, hot sauce
Instructions
- Preheat griddle or large skillet on medium-low heat. *About 350-375℉ for griddle cooking.
- Make the Mexican Crema (optional for serving). Add all Crema ingredients to a medium bowl. Mix well and refrigerate until ready to use.
- Prepare the fritter batter. In a large bowl, mix together the dry ingredients for the fritter batter – flour, cornmeal, sugar, baking powder, salt, pepper, Tajin seasoning, and garlic powder. Add the remaining corn fritter batter ingredients to the bowl with the dry ingredients. Mix together well.
- When griddle is heated, add about 2-3 tablespoons of high-heat cooking oil to the surface and spread it around with your spatula. Spoon the fritter batter onto the oiled surface, using a ¼ cup measuring cup so that all fritters are uniform in size. Then, sprinkle on additional Tajin seasoning to the top of the fritter batter if you wish. *After spooning the batter on the griddle, you can use the tip of your spatula or spoon to shape the edges of the batter so your fritters are perfect circles.
- After about 4-5 minutes or when the first side of the fritters is golden brown, flip to the second side and continue to cook until done (about 3-4 minutes). *Cooking time will vary based on the temperature of your cooking surface.
- When fritters are cooked through, transfer to a cutting board or cooling rack to cool slightly. Spoon a dollop of Mexican Crema on each fritter and/or garnish with your choice of toppings like sliced green onions, chopped cilantro, or a sprinkle of Cotija cheese. Serve warm.
Video
Notes
- You can grill the corn a day or two in advance to save time. Then store covered in the refrigerator until ready to use.
- You may substitute frozen corn kernels if you wish. Just be sure to fully thaw and drain the corn before using.
- Storage – Allow the corn fritters to cool completely, then add to an airtight storage container. Store in the refrigerator for up to 5 days.
Made exactly per recipe. Came out outstanding!!! It made 12, 4”cakes. This is a real winner. Cooked on a Blackstone four burner omnivore.
So glad you liked the corn fritters! We made these for a family get together recently, and everyone loved them – they’d be great as a side with a bowl of chili too.