If you like Mexican street corn flavour, these fritters are for you. They’re a spicy elote fritter perfect for serving alongside fish, chicken, beef, or salads. Serve with a smoky chipotle sauce.
Prep Time: 10 mins • Cook Time: 15 mins • Total Time: 25 mins • Makes: 5 servings
INGREDIENTS
- 1 1/4 cup fresh or frozen (thawed) corn kernels
- 1 jalapeño pepper, seeded and diced
- 1 bunch scallions, chopped
- 1 lime, juice and zest
- 1/3 cup milk
- 1/4 cup sour cream
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cojita cheese (or feta)
- canola oil for frying
For the Chipotle Sauce
- 1 1/2 cups plain Greek yogurt
- 3 chipotle peppers in adobo sauce
- 1 clove garlic minced
- 2 teaspoons fresh lime juice
- 2 teaspoons honey
- 1/2 teaspoon coarse kosher salt
DIRECTIONS
- In a large bowl, add the corn, jalapeño, scallions, lime zest, lime juice, milk, and sour cream. Stir to combine.
- In a medium bowl, add the flour, baking powder, chili powder, smoked paprika, salt, and pepper. Add the dry ingredients to the corn mixture and stir to combine. Fold in the cojita cheese.
- Heat the canola oil until very hot. Add 1 tablespoon of the batter and fry until golden. About 1 – 2 minutes per side. Drain on paper towels.
- In a small bowl, make the chipotle sauce. Add all the ingredients to a food processor. Pulse until the peppers and garlic is completely pureed. Serve alongside corn fritters.
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