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Elote-style corn fritters bring the best of Mexican street corn to a crispy finger food that vanishes fast at my summer get-togethers. Creamy lime mayo adds just enough tang while fresh corn and jalapeño pack every bite with flavor.
I tried these for a backyard barbecue and the plate was empty before burgers hit the grill. Now they are my go-to every Fourth of July.
Ingredients
- Corn: Cobs or frozen corn brings crisp bursts of sweetness and makes the fritters juicy, look for plump bright kernels
- Jalapeño: Gives just enough heat, chop finely and remove seeds if you want it mild
- Egg: Helps bind everything together and keeps the fritters fluffy, fresh is best for loft
- Flour: Forms the batter, choose all-purpose for best structure
- Baking powder: Gives a light puff for tender insides, make sure it is not expired
- Milk: Creates a creamy batter, whole milk brings richness
- Crumbled feta: Provides a salty tang and crumbly bite, aim for a block you crumble yourself
- Cilantro: Adds a fresh herbal note, chop leaves and some stems for big flavor
- Salt and pepper: Bring everything into balance, season to taste
- Mayonnaise: Forms the creamy sauce, use good quality full fat for velvety texture
- Lime juice: Wakes up all the flavors, squeeze fresh for vibrancy
- Chili powder or Tajín: Adds a touch of smoky heat, go for Tajín if you want an authentic touch
Step-by-Step Instructions
- Make the batter:
- In a large bowl whisk together the egg, milk, flour, baking powder, salt, and pepper until smooth. You want a thick pancake-like batter.
- Add vegetables and cheese:
- Fold corn, jalapeño, crumbled feta, and cilantro into the batter. Stir just until distributed so you do not toughen the mixture.
- Heat and test oil:
- Pour enough neutral oil into a wide skillet to cover the bottom. Heat over medium until a drop of batter sizzles on contact, this gives the fritters their crisp edges.
- Fry fritters:
- Drop spoonfuls of batter into the pan working in batches. Cook each side for about two minutes or until golden and edges set. Flip gently and press lightly to flatten as needed.
- Drain and cool:
- Transfer fritters to a wire rack or paper towel-lined plate to keep them crisp. Sprinkle with a little extra salt while hot.
- Make lime mayo:
- Stir together mayonnaise, lime juice, and chili powder or Tajín. Taste and adjust seasoning for your perfect tangy heat.
- Serve:
- Arrange fritters on a platter and drizzle or dollop with lime mayo. Finish with more cilantro or a dusting of chili powder and eat while warm.
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My favorite part is the pop of fresh corn kernels. I remember making these for my niece who claimed she did not like vegetables but polished off four before we even sat down at the table.
Storage Tips
Leftover fritters keep well in an airtight container in the fridge for up to three days. Reheat in a hot skillet or toaster oven to re-crisp the outsides. Skip the microwave for this one as it softens the batter.
Ingredient Substitutions
No feta? Try queso fresco, cotija, or even goat cheese. Out of fresh corn? Frozen or canned works in a pinch, and pickled jalapeños add a tangy twist if you are low on fresh peppers. Use Greek yogurt in the sauce for a lighter touch.
Serving Suggestions
Pile onto a platter with lime wedges and plenty of extra sauce for dipping. I love scattering extra chopped cilantro and dusting with more chili powder. Serve them beside grilled meats at a summer barbecue or stack them up as a vegetarian taco filling.
History and Inspiration
Elote is the iconic Mexican street corn slathered in creamy chili lime sauce. This recipe started as a riff on that late night snack and turned into something I now crave for gatherings. My neighbors always ask for the secret.
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Common Questions
- → Can I use frozen or canned corn?
Yes, both frozen and canned corn work. Drain well and pat dry to avoid excess moisture in the batter.
- → Is there a cheese substitute for feta?
You can use cotija, queso fresco, or a mild goat cheese to mimic the crumbly texture and tangy flavor.
- → How spicy do the fritters taste?
The jalapeño adds mild heat, but you can adjust by removing seeds or using less chili powder in the mayo.
- → What oil is best for frying?
A neutral oil with a high smoke point, such as canola or sunflower oil, is ideal for crisp, golden fritters.
- → How should fritters be served?
Serve hot, topped with lime mayo and extra cilantro. They're delicious on their own or alongside grilled dishes.
- → Can they be made ahead?
Fritters are best fresh, but you can reheat them in an oven or skillet for a few minutes to restore crispiness.