When we think of Cinco de Mayo elote, the deliciously seasoned Mexican street corn is the second thing that comes to mind…after ice-cold margaritas of course! We wanted to do our own twisted version of this popular and taste treat so we decided to loose the cobs and sticks and turn them into yummy bite sized Elote Fritters…with a dipping sauce of course.
3 ears corn, kernels removed and cobs discarded
2 teaspoons extra virgin olive oil
2 1/2 teaspoons Tajin (or any other Mexican seasoning of your choice, store bought or homemade)
1 1/2 cups water
3/4 cup all purpose flour
3/4 cup white cornmeal
2 tablespoons unsalted butter, softened
1 1/4 teaspoon salt
1/4-1/2 teaspoon cracked black pepper
1/2 cup crumbled queso fresco
vegetable oil for frying
1/2 cup mayonnaise (can substitute sour cream, Mexican crema or [Greek] yogurt)
1/2 lime, zested and juiced
2 tablespoons cilantro, minced
salt and pepper to taste
crumbled queso fresco
1. Fill a pot with 2 to 3 inches oil and preheat to 350°F.
2. Preheat oven to 400°F.
3. For the roasted corn: In a mixing bowl, toss together the oil, corn kernels and 1 1/2 teaspoons Mexican seasoning together until well combined.
4. Spread mixture onto a baking sheet and roast for 15-20 minutes, stirring halfway through, or until the kernels begin to blister. Remove from oven and set aside.
5. For the fritters: Pour water into medium pot and add butter, salt and pepper and bring to a boil.
6. Once mixture has come to a boil, add flour and cornmeal and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 5 minutes.
7. Place dough into a stand mixer fitted with a paddle attachment and run on medium speed, allowing steam to escape.
8. Once most of the steam has dissipated add eggs, one at a time, scraping down the sides of the bowl after each addition.
9. Lower the mixer speed to low and add roasted corn, queso fresco, and remaining teaspoon of seasoning into the pate a choux (the doughy/battery mixture) until fully incorporated.
10. Once oil is hot, add 1 1/2 tablespoon sized balls of the mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pot/skillet. 10. Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and transfer fritters to a platter and top with more queso fresco and serve with lime wedges and cilantro-cream sauce (instructions below).
11. For cilantro cream sauce: Place all ingredients in a small mixing bowl and whisk together. Season with salt and pepper and stir. Chill until ready to use. Before serving, allow sauce to sit out at room temperature for 10-15 minutes.