Mexican Street Corn Fritters
Delightful Mexican Street Corn Fritters blend fresh corn, creamy cheeses, and spices, perfect for gatherings or as a snack.
Ingredients
Fritter Mixture
- 3 cups corn kernels juicy and sweet
- ⅓ cup red onion, diced small aromatic and crunchy
- 1 jalapeño, diced small spicy yet flavorful
- 1 cup cilantro, finely minced fresh and zesty
- 1 cup Chihuahua cheese, shredded creamy and melty
- 1 cup all-purpose flour fluffy and light
- 2 tbsp cornmeal adds texture
- 1 tsp baking powder for lightness
- ½ tsp salt a key seasoning
- 2 tsp Tajin seasoning zesty and vibrant
- 1 cup half and half creamy goodness
- 2 eggs for binding
Toppings
- Cotija cheese, crumbled for topping – tangy finish
- Sour cream for serving – creamy complement
- Green onions for garnish – fresh and colorful
Instructions
Preparation
- In a large mixing bowl, combine corn kernels, red onion, jalapeño, cilantro, and Chihuahua cheese, mixing until incorporated.
- In another bowl, whisk together flour, cornmeal, baking powder, salt, and Tajin seasoning.
- In a small bowl, whisk together half and half and eggs until smooth, then pour into the corn mixture and stir gently.
- Gradually mix in dry ingredients to the corn mixture until you have a thick batter.
Cooking
- Heat vegetable oil in a skillet over medium-high heat and drop spoonfuls of batter into the hot oil, flattening them slightly.
- Cook for about 3-4 minutes per side until golden brown.
- Transfer cooked fritters to a paper towel-lined plate.
Serving
- Serve hot, topped with Cotija cheese, sour cream, and green onions.
Notes
For best flavor, use fresh corn. Consider grilling the corn first for enhanced smoky sweetness. Feel free to customize the recipe with additional ingredients or spices to suit your palate.