Mexican Street Corn Fritters
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!
Servings: 6
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 tsp 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
