Ingredients
Mexican Street Corn Fritters
- ¾ cup (90 grams) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 3 cups (420 grams) sweet corn kernels, cut off the cob
- 1–2 jalapenos, deseeded and diced
- ½ cup (60 grams) cotija cheese, grated
- 2 large eggs, lightly beaten
- ¼ cup (60 ml) milk
- 2–3 tablespoons vegetable oil
Chipotle Sauce
- ½ cup (120 grams) sour cream
- ¼ cup (60 grams) mayonnaise
- 1 tablespoon lime juice
- 1–2 whole chipotles in adobo* + 1 tablespoon sauce from can
Instructions
Mexican Street Corn Fritters
- Mix together the flour, baking powder, salt, chili powder and garlic powder in a large bowl.
- Add the sweet corn, jalapeno and cotija and combine.
- Pour in the milk and lightly beaten eggs and mix well.
- Heat 1-2 tablespoon of vegetable oil (enough to lightly cover the surface) in a skillet over medium heat.
- Drop approximately ¼ cup of batter into the skillet and flatten with a spatula. Cook for 2-3 minutes or until crispy then flip and cook on the other side for 2-3 minutes. Remove to a paper towel lined plate to absorb any excess oil and repeat with the remaining batter. Add more oil as necessary.
Chipotle Sauce
- Combine all ingredients in a blender and pulse until smooth.
Notes
Chipotles in adobo: If you don’t have any chipotles in adobo on hand, feel free to substitute your favorite hot sauce to taste. Cholula especially works great!