Mexican Corn Fritters
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!
Servings: 24 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.