Mexican Street Corn Fritters
Crispy, cheesy fritters inspired by elotes, cooked in Made In’s Enameled Cast Iron Skillet to golden brown perfection.
Inspired by the flavors of elotes—the classic Mexican street snack of grilled corn with lime, chili powder, and Cotija cheese—these fritters transform those flavors into golden, two-bite pancakes. Monterey Jack cheese keeps them creamy inside, while cooking them in Made In’s Enameled Cast Iron Skillet ensures an even sear and perfectly crisp edges. Serve with a tangy lime crema and plenty of toppings for a snack that disappears fast. Makes 16–18 3-inch fritters.
Mexican Street Corn Fritters
Crispy, cheesy fritters inspired by elotes, cooked in Made In’s Enameled Cast Iron Skillet to golden brown perfection.
Rhoda Boone, Culinary Director
- For the lime crema:
- For the fritters:
- 1.
To make the lime crema, whisk together sour cream, lime juice, hot sauce, and salt to taste in a medium bowl. Set aside.
- 2.
To make the corn fritters, add flour, baking powder, chili powder, salt, garlic powder, and sugar to a large bowl and whisk to combine.
- 3.
Add all but 2 Tbsp. scallions, 3 Tbsp. cilantro, and Cotija to the dry ingredients and stir to combine.
- 4.
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.
- 5.
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.
- 6.
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
- 7.
Transfer fritters to the rack and sprinkle with salt. Repeat with remaining batter, adding 1–2 Tbsp. oil to the skillet as needed.
- 8.
Serve warm with lime crema. Garnish with reserved scallions, remaining cilantro, extra Cotija, chili powder, and lime wedges.
