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If you've ever strolled through the vibrant streets of Mexico, the rich aroma of elote—or Mexican street corn—likely wafted through the air, beckoning you to indulge in this beloved culinary delight. Elote, a classic Mexican snack, is typically made from grilled corn on the cob slathered in creamy mayonnaise, sprinkled with crumbled cotija cheese, a dash of chili powder, and a squeeze of lime. Its popularity has transcended borders, becoming a cherished treat at fairs, festivals, and street carts across North America.

Elote-Style Mexican Corn Fritters – All the Flavor, No Mess!

Discover the vibrant flavors of Mexico with Elote-Style Mexican Corn Fritters. These crispy delights capture the essence of traditional elote, featuring sweet corn, creamy cotija cheese, and a hint of spice—all in a mess-free fritter form. Perfect for summer barbecues or cozy dinners, they offer all the joys of a street food classic without the hassle. Serve them with lime and your favorite dip for an irresistible appetizer or side dish. Enjoy the taste of Mexico in every bite!
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Ingredients
  

2 cups fresh or frozen corn kernels (thawed if frozen)

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup grated cotija cheese (plus more for topping)

1/4 cup chopped fresh cilantro

1/4 cup finely chopped red onion

1 teaspoon baking powder

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1/4 cup buttermilk (or milk of choice)

Oil for frying

Instructions
 

Prepare the Mixture: In a large mixing bowl, combine the flour, cornmeal, baking powder, cayenne pepper, smoked paprika, garlic powder, salt, and black pepper. Whisk together until evenly mixed.

    Add Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the buttermilk. Add the fresh or thawed corn, cotija cheese, cilantro, and red onion to the egg mixture, stirring until well combined.

      Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; it's okay if there are a few lumps.

        Heat the Oil: In a large skillet, pour enough oil to cover the bottom and heat over medium heat until the oil is shimmering.

          Fry the Fritters: Using a spoon or a small ice cream scoop, carefully drop the corn mixture into the hot oil, making sure not to overcrowd the pan. Flatten them slightly with the back of the spoon for even cooking. Fry for 2-3 minutes per side, or until golden brown and crispy.

            Drain: Once done, use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain any excess oil.

              Serve: Serve warm, topped with extra crumbled cotija cheese and a sprinkle of fresh cilantro. You can also add a squeeze of lime and some spicy mayo or aioli for an extra kick!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings