These Easy Mexican Corn Fritters are a fast and simple solution for a delicious side dish or an appetizer. The sweetness from the corn and the smokiness of the paprika offer a nice balance of flavors that will be a hit among the entire family or group of friends. Serve alongside your favorite grilled meat, or make them a little smaller to serve before the main course. They could pair well with our Eva Longoria Inspired Tacos de Lengua, Eva Longoria Inspired Huachinango a la Veracruzana, Sangria, Mojito, or Horchata.
What Makes These Corn Fritters Mexican-Inspired?
The Mexican-inspired essence in these corn fritters comes from traditional preparations that turn corn bold, often tangy and spicy, flavors. Think of elote, the iconic street corn, slathered with mayonnaise, cotija cheese, chili powder, and lime juice, or its off-the-cob counterpart, esquites. These dishes highlight corn’s versatility when combined with a specific palette of ingredients like lime, chili, cilantro, and cheese, along with cooking methods like grilling or charring.
Easy Mexican Corn Fritters
Description
An alternative to Mexican street corn-on-the-cob.
Ingredients
- 2 cups fresh or frozen corn
- 2 eggs
- 1/4 cup flour
- 1/4 cup cilantro
- Salt and pepper to taste
- 1/2 tbsp smoked paprika
- 1/2 cup cotija cheese, equally separated
Instructions
- Mix all ingredients together in a bowl except for a ¼ cup of the cotija cheese and place in refrigerator for 30 minutes.
- After the 30 minutes, using a medium-sized ice-cream scooper, scoop the batter, then fry in a pan with olive oil covering the bottom.
- Garnish with the remaining cheese and additional cilantro.
Recipe by Chef Jackie Page
Styling by Anna Calabrese
Photography by Dave Bryce
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