These Mexican Street Corn Fritters are a fresh twist on the classic street food! Crispy on the outside and bursting with flavor inside, they’re perfect for a snack, appetizer, or side dish. Topped with tangy cilantro lime yogurt and queso fresco, they offer a deliciously zesty experience.
In our household, these Mexican Street Corn Fritters have become a go-to snack whenever we’re craving something light, fresh, and packed with flavor. My husband is particularly fond of them; he’ll ask for them every time we have fresh corn on hand. The kids love helping to mix the batter, and we all enjoy piling on the toppings. It’s one of those dishes that brings everyone together—whether as a fun weekend treat or alongside taco night. I can’t wait for you to try it and make it part of your own family’s favorites!
Why This Mexican Street Corn Fritters Recipe
These fritters combine all the best elements of Mexican street corn into a bite-sized treat! The charred corn, chili, and garlic powders create bold flavors, while queso fresco adds a creamy, salty touch. The lime yogurt brings a refreshing balance, making this a delightful dish for any occasion.
Ingredients:
Fritters:
- 4 ears fresh corn (about 2 ½ cups corn kernels; 350g)
- ⅓ cup fine cornmeal (50g)
- ⅓ cup flour (white whole wheat; 45g)
- ½ teaspoon baking powder
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup milk (120ml)
- ¼ cup sliced chives or scallions (10g)
- 3 teaspoons lime juice, divided
- 1 cup crumbled queso fresco, divided (120g)
- 4 teaspoons olive oil (20ml)
Cilantro Lime Yogurt:
- ½ cup plain yogurt (120g)
- 2 teaspoons lime juice (10ml)
- 2 tablespoons chopped cilantro (8g)
Optional garnishes:
- Sliced chives or scallions
- Chopped cilantro
Directions:
- Heat a grill pan over medium-high heat and lightly coat with olive oil spray. Grill the corn, rotating occasionally, until cooked and lightly charred in some spots, about 8-10 minutes. Let the corn cool before slicing the kernels off the cob. You should end up with about 2 ½ cups (350g) of corn.
- In a large bowl, whisk together the cornmeal, flour, baking powder, chili powder, garlic powder, and kosher salt. In a separate small bowl, whisk the egg and milk until combined. Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the chives, 2 cups (280g) of corn kernels, 2 teaspoons lime juice, and ¾ cup (90g) of queso fresco into the batter. In a small bowl, mix the remaining ½ cup corn, ¼ cup queso fresco, 1 teaspoon lime juice, and a pinch of salt for the topping.
- Heat a cast iron or nonstick skillet over medium heat, adding about 1 teaspoon olive oil. Scoop 1 tablespoon portions of the batter into the skillet, flattening them slightly. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes. Repeat with the remaining batter, adding more oil as needed. You should get about 32 fritters.
- For the cilantro lime yogurt, mix the yogurt, lime juice, and cilantro in a small bowl until smooth.
- To serve, drizzle the cilantro lime yogurt over the fritters. Add a spoonful of the corn and queso fresco topping on each fritter, and garnish with extra chives and cilantro if desired.
Notes:
- Substitutions: You can swap queso fresco for feta if you prefer a slightly sharper flavor. For a vegan option, use a plant-based yogurt and cheese alternative.
- Serving Tips: These fritters are great as an appetizer, snack, or side dish. Serve alongside a salad for a light meal.
- Extra Flavor: Feel free to add a dash of smoked paprika or cayenne pepper for an extra kick.
