Crispy Mexican Street Corn Fritters with Lime Sauce

Crispy Mexican Street Corn Fritters with Lime Sauce are the ultimate snack or appetizer. After making these many times, I’ve perfected the recipe to give you golden, crispy fritters packed with corn, cotija cheese, and spices. The trick I discovered is using a mix of fresh and frozen corn for the best texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Classic Homemade Stuffing Recipe for Holiday Dinner and Creamy Dill Pickle Potato Salad Recipe for Easy Summer Dinner.

What You'll Need for Crispy Mexican Street Corn Fritters with 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
• 1 cup fresh corn kernels
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 2 large eggs
• 1/4 cup milk
• Vegetable oil, for frying
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• Optional: Crumbled cotija cheese
• Optional: Chopped fresh cilantro
• Optional: Lime wedges
• Optional: Sour cream or Greek yogurt

How to Make Crispy Mexican Street Corn Fritters with Lime Sauce

1. Prepare the corn mixture: In a large bowl, combine the frozen corn, fresh corn, cotija cheese, cilantro, flour, salt, black pepper, chili powder, and garlic powder. Mix well to combine.
2. Make the batter: In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the corn mixture and stir until just combined.
3. Fry the fritters: Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C). Using a large spoon, carefully drop spoonfuls of the corn mixture into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate to drain excess oil.
4. Make the lime sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, and salt. Taste and adjust seasoning if necessary.
5. Serve: Serve the fritters hot, topped with the lime sauce and your desired toppings.

Storing & Reheating Crispy Mexican Street Corn Fritters with 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 refrigerated until ready to fry.

Freezing Crispy Mexican Street Corn Fritters with Lime Sauce

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for about 5-7 minutes before serving. Microwave: Not recommended for reheating in the microwave as it can make the fritters soggy.

Recipe Notes

• Chef tip: For extra flavor, try adding some diced jalapeño to the batter.
• Best substitution: You can substitute frozen corn for fresh corn if needed.
• Make-ahead: The batter can be made up to 1 day ahead and refrigerated until ready to fry.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your fritters are not crispy enough, try frying them a little longer or at a slightly higher temperature.

Crispy Mexican Street Corn Fritters with Lime Sauce

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

Makes about 12 fritters

🥗

Diet

Gluten-free, Vegetarian

Ingredients

Main Ingredients

• 2 cups frozen corn
• 1 cup fresh corn kernels
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 2 large eggs
• 1/4 cup milk
• Vegetable oil, for frying

Seasonings

• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste

Optional Toppings

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

Instructions

1. Prepare the corn mixture: In a large bowl, combine the frozen corn, fresh corn, cotija cheese, cilantro, flour, salt, black pepper, chili powder, and garlic powder. Mix well to combine.
2. Make the batter: In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the corn mixture and stir until just combined.
3. Fry the fritters: Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C). Using a large spoon, carefully drop spoonfuls of the corn mixture into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate to drain excess oil.
4. Make the lime sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, and salt. Taste and adjust seasoning if necessary.
5. Serve: Serve the fritters hot, topped with the lime sauce and your desired toppings.

Notes

• Chef tip: For extra flavor, try adding some diced jalapeño to the batter.
• Best substitution: You can substitute frozen corn for fresh corn if needed.
• Make-ahead: The batter can be made up to 1 day ahead and refrigerated until ready to fry.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your fritters are not crispy enough, try frying them a little longer or at a slightly higher temperature.

Storage

• Fridge: Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in a 350°F (175°C) oven for about 5-7 minutes before serving.
• Microwave reheat: Not recommended for reheating in the microwave as it can make the fritters soggy.
• Make ahead: The batter can be made up to 1 day ahead and refrigerated until ready to fry.

Nutrition Per Serving

• Calories: 100
• Protein: 3g
• Fat: 5g
• Carbs: 12g
• Fiber: 1g
• Sugar: 1g
• Sodium: 200mg
• Cholesterol: 30mg
• Sat. Fat: 2g

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

Crispy Mexican Street Corn Fritters with Lime Sauce FAQs

A Warm Final Note

I can’t wait for you to try Crispy Mexican Street Corn Fritters with 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!