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Elote, a beloved street food staple in Mexico, serves as an iconic representation of the country's vibrant culinary heritage. This traditional dish features grilled corn on the cob, slathered with creamy mayonnaise, sprinkled with crumbled cheese, and finished off with a zesty squeeze of lime and a dash of chili powder. The combination of sweet corn, savory seasonings, and creamy toppings creates an irresistible flavor explosion that captures the essence of Mexican cuisine.

Elote-Style Mexican Corn Fritters – All the Flavor, No Mess!

Discover the delicious world of Elote-Style Mexican Corn Fritters, a fun twist on a classic Mexican street food! These crispy, flavorful bites combine sweet corn with savory spices, creamy cheese, and fresh cilantro, making them perfect for snacking or as appetizers at gatherings. Learn how to prepare these irresistible treats with a step-by-step guide, and impress your friends and family with their vibrant taste and delightful texture.
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Ingredients
  

2 cups sweet corn kernels (fresh or frozen)

1 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1/3 cup buttermilk (or regular milk with 1 tsp lemon juice added)

1/4 cup finely chopped cilantro

1/4 cup crumbled queso fresco (or feta cheese)

1/4 cup finely chopped red onion

Vegetable oil for frying

Lime wedges and extra queso fresco for serving

Instructions
 

Prep the Corn: If using fresh corn, carefully cut the kernels off the cob. If using frozen, just thaw and drain any excess moisture.

    Mix Dry Ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to ensure all dry ingredients are evenly distributed.

      Combine Wet Ingredients: In another bowl, whisk together the eggs and buttermilk until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix; a few lumps are okay.

          Add Corn and Mix-ins: Fold in the sweet corn, cilantro, queso fresco, and red onion until evenly distributed throughout the batter.

            Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle upon contact.

              Fry the Fritters: Using a tablespoon or small scoop, drop the batter into the hot oil, leaving some space between each fritter (fry in batches if necessary). Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.

                Drain and Rest: Once cooked, remove the fritters from the oil and place them on a plate lined with paper towels to absorb excess oil.

                  Serve: Serve the fritters hot, topped with extra crumbled queso fresco and lime wedges on the side for squeezing over the top.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: Approximately 12 fritters