I don’t know what the weather is like in your little corner of the world, but here in Wisconsin, it’s been leaving me feeling like summer is just around the corner. Sunny and warm, it’s probably the first time ever that I’ve had the windows open in early March. However, I still know in my brain that it’ll be several months still until I’m eating fresh corn right off the cob. So I made the next best thing – Mexican Street Corn Fritters.
Corn fritters (and zucchini fritters, and pretty much any kind of vegetable fritters) are something I make regularly in the summer, with my abundance of fresh vegetables. And Mexican Street Corn is something I make as often as possible when sweet corn is in season. I had a bag of frozen corn in the freezer, so I thought why not combine two of my favorite summer dishes and make it a winter friendly dish? It worked.
I know that frozen vegetables are not at the top of many people’s grocery lists. And to be honest, most of the time they’re not at the top of mine either. But in the winter, when the produce department is slim pickin’s, frozen vegetables (and fruit for that matter) are a great alternative. Unlike fresh grocery store produce, they’re picked when they’re ripe and frozen immediately to preserve flavor and nutrients. Frozen vegetables can be cooked just like you would your fresh veggies, and frozen fruits can be served thawed (or eat them frozen as my kid loves to do) or blended into smoothies or other recipes.
If you’ve made Mexican Street Corn before, you’ll notice that the ingredients for these corn fritters are nearly identical. Frozen corn gets mixed up with some lime juice, chili powder, cilantro and garlic with some egg, masa harina (you can use regular all purpose flour instead if you wish) and water to hold it all together. When they’re all fried up to crispy, golden goodness, they’re served with a chili lime mayo.
So whatever the weather is in your neck of the woods right now, go ahead and make these Mexican Street Corn Fritters right now to bring you a little taste of summer, even though it’s still a few months away.
- Chili Lime Mayo
- 1/2 cup mayonnaise
- 2 Tablespoons lime juice
- 1 Tablespoon minced cilantro
- 1 teaspoon chili powder
- 1 clove small garlic minced or pressed
- 1/4 teaspoon salt
- Corn Fritters
- 3 cups frozen corn thawed
- 1/4 cup masa harina see note
- 1/2 cup water
- 2 Tablespoons lime juice
- 1/2 cup crumbled queso fresco or queso cotija
- 2 cloves garlic minced or pressed
- 1 egg lightly beaten
- 1 tsp chili powder
- canola oil for frying
Whisk together the mayonnaise, lime juice, cilantro, chili powder, garlic and salt together in a medium bowl. Cover and refrigerate until ready to serve.
Stir together corn, masa harina, water, lime juice, queso fresco, garlic, chili powder and egg in a large bowl.
Heat a large skillet over medium high heat. Add enough oil to cover bottom of skillet with a thin layer of oil. Scoop a small amount of fritter batter (about 2 Tablespoons) and form a thick patty in the palm of your hand. Add to skillet and flatten slightly with the back of a spoon. You should be able to cook 5-6 fritters at once. Cook until the bottom is golden brown and crisp, about 4-5 minutes. Flip fritters, and continue cooking until golden, an additional 3-4 minutes. Transfer fritters to paper towel lined plate and sprinkle with salt to taste. Repeat with remaining fritter batter. Serve with prepared chili lime mayo.
Mexican Street Corn Fritters Nutrition Notes
Switching from regular to light mayo for the dip is an easy way to save fat and calories in this recipe. Making the switch will save you 64kcal and 7g of fat per each 2 Tablespoon serving. The recipe is gluten free as written, but will contain gluten if made with all purpose flour instead of masa harina.