Crispy Mexican Street Corn Fritters with Spicy Lime Sauce

Crispy on the outside and tender on the inside, these Mexican Street Corn Fritters are a game-changer. After making them dozens of times, I’ve learned the secret to the perfect crispy texture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Roasted Beet Salad with Feta and Cucumber and Easy Protein Pancakes with Cottage Cheese and Oats.

What You'll Need for Crispy Mexican Street Corn Fritters with Spicy Lime Sauce

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups frozen corn kernels
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup milk
• 2 large eggs
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled Cotija or feta cheese
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Optional: Lime wedges
• Optional: Chopped fresh cilantro
• Optional: Sour cream or Greek yogurt
• Optional: Crumbled Cotija or feta cheese

How to Make Crispy Mexican Street Corn Fritters with Spicy Lime Sauce

1. Prepare the batter: In a large bowl, combine flour, cornmeal, baking powder, salt, chili powder, cumin, smoked paprika, and garlic powder. In another bowl, whisk together milk, eggs, and cilantro. Combine the wet and dry ingredients, then fold in the corn and cheese.
2. Form the fritters: Using your hands, form the batter into small patties, about 2 inches in diameter and 1/2 inch thick.
3. Cook the fritters: Heat a large skillet over medium heat and add oil to coat the bottom. Once hot, add the fritters and cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
4. Prepare the sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, and a pinch of salt. Taste and adjust seasoning if needed.
5. Serve: Serve the fritters hot with the spicy lime sauce for dipping. Garnish with additional cilantro and lime wedges if desired.

Storing & Reheating Crispy Mexican Street Corn Fritters with Spicy Lime Sauce

Short-Term Storage

Store in an airtight container in the fridge. Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The batter can be made up to 1 day ahead and stored in the refrigerator. Form the fritters just before cooking.

Freezing Crispy Mexican Street Corn Fritters with Spicy Lime Sauce

Freeze uncooked fritters on a parchment-lined baking sheet, then transfer to an airtight container for up to 2 months. Cook from frozen, adding 1-2 minutes to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat fritters in a 350°F (175°C) oven for 5-7 minutes or until heated through. Microwave: Reheat fritters in the microwave for 20-30 seconds or until heated through. This may make them slightly soggy.

Recipe Notes

• Chef tip: For a spicier sauce, add more chili powder or a pinch of cayenne pepper.
• Best substitution: Substitute the cornmeal with all-purpose flour if needed.
• Make-ahead: The batter can be made up to 1 day ahead and stored in the refrigerator. Form the fritters just before cooking.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If the fritters are not crispy, try increasing the cooking time or adding more oil to the skillet.

Crispy Mexican Street Corn Fritters with Spicy Lime Sauce

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

12 fritters

🥗

Diet

Gluten-free (if using gluten-free flour)

Ingredients

Main Ingredients

• 2 cups frozen corn kernels
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup milk
• 2 large eggs
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled Cotija or feta cheese

Seasonings

• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Optional Toppings

• Lime wedges
• Chopped fresh cilantro
• Sour cream or Greek yogurt
• Crumbled Cotija or feta cheese

Instructions

1. Prepare the batter: In a large bowl, combine flour, cornmeal, baking powder, salt, chili powder, cumin, smoked paprika, and garlic powder. In another bowl, whisk together milk, eggs, and cilantro. Combine the wet and dry ingredients, then fold in the corn and cheese.
2. Form the fritters: Using your hands, form the batter into small patties, about 2 inches in diameter and 1/2 inch thick.
3. Cook the fritters: Heat a large skillet over medium heat and add oil to coat the bottom. Once hot, add the fritters and cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
4. Prepare the sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, and a pinch of salt. Taste and adjust seasoning if needed.
5. Serve: Serve the fritters hot with the spicy lime sauce for dipping. Garnish with additional cilantro and lime wedges if desired.

Notes

• Chef tip: For a spicier sauce, add more chili powder or a pinch of cayenne pepper.
• Best substitution: Substitute the cornmeal with all-purpose flour if needed.
• Make-ahead: The batter can be made up to 1 day ahead and stored in the refrigerator. Form the fritters just before cooking.
• Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
• Troubleshooting: If the fritters are not crispy, try increasing the cooking time or adding more oil to the skillet.

Storage

• Fridge: Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze uncooked fritters on a parchment-lined baking sheet, then transfer to an airtight container for up to 2 months. Cook from frozen, adding 1-2 minutes to the cooking time.
• Oven reheat: Reheat fritters in a 350°F (175°C) oven for 5-7 minutes or until heated through.
• Microwave reheat: Reheat fritters in the microwave for 20-30 seconds or until heated through. This may make them slightly soggy.
• Make ahead: The batter can be made up to 1 day ahead and stored in the refrigerator. Form the fritters just before cooking.

Nutrition Per Serving

• Calories: 100
• Protein: 3g
• Fat: 4g
• Carbs: 13g
• Fiber: 1g
• Sugar: 1g
• Sodium: 200mg
• Cholesterol: 30mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Mexican Street Corn Fritters with Spicy Lime Sauce FAQs

A Warm Final Note

I can’t wait for you to try Crispy Mexican Street Corn Fritters with Spicy Lime Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!