Mexican Street Corn Fritters
Mexican Street Corn Fritters. The perfect pre cinco de mayo weekend appetizer. Fresh corn, jalapeños, cojita, and chipotle all bundled into a crispy fritter dunked in a chipotle crema. They’re so good and definitely addicting…just don’t forget the margs ;)))
Happy pre cinco de mayo weekend celebration !! For the past 3 years we have been doing an annual dinner to celebrate both my uncles birthday and cinco de mayo. It’s always such a fun night with lots of food, cocktails, and fun. This year we are trying a lot of new recipes for the dinner to change things up.
These Mexican Street Corn Fritters are one of the many new recipes we are trying out. These are being served as an appetizer and let me tell you…they are ADDICTING. They’re loaded with fresh corn, jalapeños, scallions, lime juice, and lime zest. They’re seasoned with chipotle powder and paprika. And they’re serve alongside a chipotle Crema for the perfect dipping sauce…and you guys know I love my sauce.
They’re really fun little bits to serve at cinco de mayo or Mexican themed party. They’re also just perfect to serve in general when it’s fresh corn season. They’re sweet from the corn but spicy from the jalapeños and chipotle. And they’re crispy and golden on the outside and warm and loaded on the inside. And dunked in alllll that Crema. Just SO addicting. I couldn’t stop eating these guys !! Happy almost cinco de mayo !!
Ingredients
1 1/4 cup fresh corn kernels
1 jalapeño; seeded and diced
1 bunch scallions; chopped
juice and zest of 1 lime
1/3 cup milk
1/4 cup sour cream
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces cojita cheese
canola oil for frying
For the Chipotle Crema
1/2 cup mayonnaise
1/2 cup sour cream
juice of 1 lime
salt, pepper, and chili powder to taste
Directions
In a large bowl, add the corn, jalapeño, scallions, lime zest, lime juice, milk, and sour cream. Stir to combine.
In a medium bowl, add the flour, baking powder, chili powder, smoked paprika, salt, and pepper. Add the dry ingredients to the corn mixture and stir to combine. Fold in the cojita cheese.
Heat the canola oil until very hot. Add 1 tablespoon of the batter and fry until golden. About 1 - 2 minutes per side. Drain on paper towels.
In a small bowl, make the chipotle Crema. Add the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir to combine. Serve alongside corn fritters.
