MEXICAN STREET CORN FRITTERS

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A twist on Mexican street corn, these craveable corn fritters are the perfect snack any time of the day!

We’re generally in a hurry in my home so I normally prefer to keep sound snacks around. On the off chance that a bite is. Nutritious, scrumptious and my baby likes it as well, then, at that point it’s a champ in my book. During a new excursion to the supermarket, I saw new corn interestingly this year, advising me that late spring is not far off! As I stacked up my truck with a few ears, I began contemplating how I planned to utilize them. One of my number one dishes is Mexican road corn. It’s a basic dish that components barbecued old fashioned corn slathered with a bean stew spiked mayonnaise and moved in brittle cheddar. It’s totally heavenly yet can be a bit muddled to eat. So I chose to make a simpler, convenient, family-accommodating adaptation of this flavorful road food.

My Mexican Street Corn Fritters have the entirety of the tasty kinds of the exemplary dish yet in a craveable, sound, compact tidbit. It really won ahead of everyone else in a formula challenge supported by Real California Milk, and Recipe Redux! California is the nation’s driving maker of milk, frozen yogurt, margarine, nonfat dry milk and whey protein concentrate and the second biggest maker of cheddar and yogurt.

HOW TO MAKE MEXICAN STREET CORN FRITTERS
I like to use fresh corn, which I grill on my grill pan so that it gets lightly charred. Alternatively, you can buy roasted corn in the freezer section of your grocery store. Then I mix the corn with some spices, fresh chives and lime juice. I add a mixture of cornmeal and flour to create a light batter and then stir in some delicious, crumbly Real California queso fresco. As the fritters cook, the cheese melts so that you get bits of yummy cheese in every bite. I top the fritters with some more delicious, crumbly cheese and corn. Then the finishing touch is a drizzle of tangy cilantro lime yogurt. You can make the fritters bite sized, which makes them super easy to snack on, especially for kids. You can also make them a little bigger and eat them with a fork. Delicious, wholesome, real food.  It doesn’t get much better than that.

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A twist on Mexican street corn, these wholesome, nutritious corn fritters are the perfect snack any time of the day!

  • COURSE Appetizer
  • CUISINE Mexican
  • SERVINGS 10 -12 (makes 32 fritters)
  • CALORIES 136 kcal

INGREDIENTS

Fritters:

  • 4 ears fresh corn (about 2 ½ cups corn kernels)
  • 1/3 cup fine cornmeal
  • 1/3 cup flour (I use white whole wheat)
  • ½ teaspoon baking powder
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup sliced chives or scallions
  • 3 teaspoons lime juice, divided use
  • 1 cup crumbled queso fresco, divided use
  • 4 teaspoons olive oil

Cilantro Lime Yogurt:

  • ½ cup plain yogurt
  • 2 teaspoons lime juice
  • 2 tablespoons chopped cilantro
  • Optional garnishes: sliced chives or scallions, chopped cilantro

INSTRUCTIONS

  1. Heat a grill pan over medium high heat and spray with olive oil. Grill the corn, turning occasionally, until cooked and charred in some places, 8-10 minutes. Remove from grill and cool. Cut the kernels from the cobs (you should have about 2 ½ cups). Reserve.
  2. Whisk the cornmeal, flour, baking powder, chili powder, garlic powder, and salt together in a large bowl. Whisk the egg and milk together in a small bowl. Pour the wet ingredients into the dry ingredients and stir to combine. Stir in the chives, 2 cups of corn, 2 teaspoons lime juice and ¾ cup queso fresco. Mix the remaining ½ cup corn, ¼ cup queso fresco, 1 teaspoon lime juice, and a pinch of salt together in a small bowl to use as the topping.
  3. Heat a cast iron or nonstick skillet over medium heat and spray or brush with about 1 teaspoon of olive oil. Place 8 spoonfuls of the batter into the pan, about 1 tablespoon each, flattening them slightly. Cook 3-4 minutes until golden brown, then flip and cook another 2-3 minutes. Remove from the skillet. Working in batches, heat the remaining oil and cook the remaining fritters (you should have about 32 fritters in total).
  4. To make the cilantro lime yogurt, stir the yogurt, lime juice and cilantro together in a small bowl.
  5. Drizzle some cilantro lime yogurt on top of the yogurt. Place a small amount of the corn and cheese topping on top of each one and garnish with extra chives and cilantro.
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NOTES

If fresh corn isn’t available, you can buy roasted corn in the freezer section of your grocery store.

NUTRITION

  • Nutrition Facts
  • Mexican Street Corn Fritters
  • Amount Per Serving
  • Calories 136Calories from Fat 54
  • % Daily Value*
  • Fat 6g9%
  • Saturated Fat 2g13%
  • Trans Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 27mg9%
  • Sodium 235mg10%
  • Potassium 215mg6%
  • Carbohydrates 16g5%
  • Fiber 2g8%
  • Sugar 4g4%
  • Protein 6g12%
  • Vitamin A 317IU6%
  • Vitamin C 4mg5%
  • Calcium 117mg12%
  • Iron 1mg6%
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