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    You are here: Home / Dish Type / Snacks and Appetizers / Mexican Street Corn Fritters

    Mexican Street Corn Fritters

    Published: Mar 10, 2016 · Modified: Nov 14, 2021 · This post may contain affiliate links, which means I make a small commission if you buy an item in my links, at no charge to you.

    Jump to Recipe Pin Recipe
    Total Time 30 minutes
    Number of Servings 6
    Mexican Street Corn Fritters

    Just like Mexican street corn fritters combine corn, lime, cilantro, chili powder, and queso fresco, then fried until golden brown and crisp.

    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 recently 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, and these Mexican Street Corn Fritters were born.

    Mexican Street Corn Fritters

    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.

    Mexican Street Corn Fritters

    How do you make Mexican Street Corn Fritters?

    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.

    Mexican Street Corn Fritters

    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.

    Mexican Street Corn Fritters

    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.

    Mexican Street Corn Fritters
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    Mexican Street Corn Fritters

    Carissa Serink
    These corn fritters are filled with the flavors of Mexican Street Corn - lime, chili powder and cilantro but since they're made with frozen corn, can be made at any time of the year!
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Servings: 6
    Keep your screen on

    Ingredients

    Chili Lime Mayo

    • ½ cup mayonnaise
    • 2 Tablespoons lime juice
    • 1 Tablespoon minced cilantro
    • 1 teaspoon chili powder
    • 1 small clove garlic, minced or pressed
    • ¼ teaspoon salt

    Corn Fritters

    • 3 cups frozen corn, thawed
    • ¼ cup masa harina (see note)
    • ½ cup water
    • 2 Tablespoons lime juice
    • ½ cup crumbled queso fresco or queso cotija
    • 2 cloves garlic, minced or pressed
    • 1 egg lightly beaten
    • 1 teaspoon chili powder
    • canola oil for frying
    • salt

    Instructions

    • 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.

    Notes

    If you don't need to make these fritters gluten free, all purpose flour can be used in place of masa harina

    Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

    Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!
    Chili Lime Mayo Nutrition Info
    Chili Lime Mayo Nutrition Info
    Corn Fritter Nutrition Info
    Corn Fritter Nutrition Info
    Mexican Street Corn Fritters

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