Crispy, cheesy fritters inspired by elotes, cooked in Made In’s Enameled Cast Iron Skillet to golden brown perfection.
Rhoda Boone, Culinary Director
To make the lime crema, whisk together sour cream, lime juice, hot sauce, and salt to taste in a medium bowl. Set aside.
To make the corn fritters, add flour, baking powder, chili powder, salt, garlic powder, and sugar to a large bowl and whisk to combine.
Add all but 2 Tbsp. scallions, 3 Tbsp. cilantro, and Cotija to the dry ingredients and stir to combine.
In a medium bowl, whisk milk and eggs until smooth. Add to the flour mixture and stir just until combined. Fold in the corn and Monterey Jack.
Place a wire rack over a Sheet Pan. Heat 2 Tbsp. vegetable oil in a large Enameled Cast Iron Skillet over medium heat until shimmering.
Working in batches, drop 3 (scant ¼-cup) portions of the batter (about 3” wide) into the Skillet. Cook until golden brown, 2–3 minutes. Flip with a Spatula and cook until browned and cooked through, 2–3 minutes more. Reduce the heat to medium-low if browning too quickly
Transfer fritters to the rack and sprinkle with salt. Repeat with remaining batter, adding 1–2 Tbsp. oil to the skillet as needed.
Serve warm with lime crema. Garnish with reserved scallions, remaining cilantro, extra Cotija, chili powder, and lime wedges.