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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.

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Elote Fritters

Makes 25-30

Ingredients:
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
2 eggs
1/2 cup crumbled queso fresco
vegetable oil for frying
cilantro-mayo sauce:
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
garnishes:
lime wedges
crumbled queso fresco

Directions:
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.

 /   /   /  21 Comments
  1. Lisa @ Making Lifes Lemons Not Specified Not Specified

    Oh YUM! I’ve been searching for a recipe for this weekend. Thanks for sharing!

    xo Lisa

    Making Life’s Lemons

  2. Lori @ Foxes Love Lemons Not Specified Not Specified

    Genius idea! I would love a huge plate of these at the Cinco de Mayo party I’m going to this weekend!

  3. Caryl Lyons Not Specified Not Specified

    Oh goodness. That looks so yummy!

  4. sam Not Specified Not Specified

    I love the look of these. Small, puffy mini corn fritters.

  5. s Not Specified Not Specified

    These look so good! I love roasted corn, especially in fritters!

  6. Erin @ The Spiffy Cookie Not Specified Not Specified

    I LOVE elote! These fritters are a must.

  7. Meagan @ Scarletta Bakes Not Specified Not Specified

    LOVE. ME. SOME. SWEET. SUMMER. CORN. These fritters are bangin!

  8. liz | carpe season Not Specified Not Specified

    I discovered elotes last summer and went on a summer-long rampage to eat as much of those trashed-up corn cobs as I could. These fritters look fantastic! Lovely idea!

  9. shaz@shazkitchen Not Specified Not Specified

    This sounds foreign to me from where I’m from. But a look of those golden nuggets and they don’t look so foreign afterall. Yumm.. crispy golden nuggets, who can resist those? Perfect with the cream sauce I must say. Happy weekend!
    PS. Great blog! I’ll be dropping by now and then :)

  10. Sarah Not Specified Not Specified

    You had me at “elo”.

    That was lame. BUT THESE LOOK AMAZING.

  11. Tahny Not Specified Not Specified

    These look so delicious! What a great and different appetizer . I love anything with dip!

  12. thelittleloaf Not Specified Not Specified

    You make the best deep fried things ever! Love love love the look of these :-)

  13. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    You evil, evil geniuses! I love elote. I must have this this weekend!

  14. Irina @ wandercrush Not Specified Not Specified

    A truly beautiful series of photos. Happy Cinco!

  15. Sweet Freak Not Specified Not Specified

    Mouth, watering.

  16. El Cajón de las Especias Not Specified Not Specified

    We always give such great ideas for fun dinners with friends. Some ideal snacks! Greetings ‘spicy’

  17. PINGBACK: Every Super Bowl Party Recipe You'll Ever Need - What Dress Code?

  18. John Coldwell Not Specified Not Specified

    It sure looks great but I cannot get the link to work. It goes to the website, but nothing loads.

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