Mexican Corn Fritters

These Mexican corn fritters are an easy-to-make appetizer or side dish you can serve in only 15 minutes. Fresh corn and diced jalapeno are folded into a simple batter and then pan-fried until golden. They'll be toasted and crisp outside, with a tasty, tender center everyone loves.

For more Mexican-inspired dishes, try my tacos dorados, pork carnitas, sour cream chicken enchiladas, and baked beef empanadas.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Mexican Corn Fritters
• 💭 Angela's Pro Tips & Recipe Notes
• 📖 Recipe Card
• 💬 Comments & Reviews

I have neighbors who always bring fresh corn from their fields, and let me say that nothing you buy at the store will ever compare. These tasty fritters are among the first things I make every time (along with elotes).

You can easily adjust the spice level by adding more jalapeno. They're so simple and delicious that you'll find them irresistible.

🥘 Ingredients

• Flour - All-purpose flour will act as the base of the batter.
• Baking Powder - The addition of baking powder makes these fritters fluffy and light.
• Seasonings - Cumin, chili powder, paprika, salt, and pepper.
• Eggs - Eggs are the bonding agent that will hold everything together.
• Heavy Cream - You can use heavy cream or half and half.
• Jalapeno - Some diced jalapeno for a little heat.
• Corn - Fresh corn kernels have the best flavor, especially when cut straight from the cob. However, you can use frozen corn in a pinch. I don't recommend using canned corn.
• Green Onion - Some chopped green onion or cilantro for an optional garnish.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Mexican Corn Fritters

These simple fritters will be on your table in just fifteen minutes. You will need your measuring utensils, a large bowl, and a skillet.

This recipe will make approximately twelve fritters, depending on how large you make them.

Make The Batter

Step 1: Make the batter. Combine the dry ingredients and seasoning in a large mixing bowl (1 cup (125 grams) of flour, 1 teaspoon of baking powder, ½ teaspoon of cumin, ¼ teaspoon of chili powder, and ¼ teaspoon of paprika). Add 2 eggs and ¾ cup (179 milliliters) of heavy cream. Stir to combine, forming a batter.

Step 2: Mix. Add 1 tablespoon of diced jalapeno and 3 cups (462 grams) of corn, season with salt and pepper (to taste), and stir to combine.

Cook The Fritters

Step 3: Heat. Heat a large frying pan or skillet with a thin layer of vegetable oil to medium-high heat. Scoop portions of the corn fritter batter and pour into a mound in the frying pan, then spread gently until you have a flat, circular, patty-shaped fritter.

Step 4: Cook. Cook for 2-3 minutes per side or until golden brown and cooked through. Remove from the pan when cooked, and transfer to a wire rack over a paper towel-lined plate. Continue cooking fritters in batches until all of the batter is used.

Step 5: Serve. Top the Mexican corn fritters with salt and optional green onion or cilantro, then serve with sour cream.

💭 Angela's Pro Tips & Recipe Notes

• Drain the corn. If using frozen corn, allow the corn to thaw completely. Then, drain off any excess liquids before adding to the batter.
• Add dipping sauce. Pair these fritters with your favorite dipping sauces! Try sour cream, ranchero sauce, avocado ranch, Baja sauce, or Tex-Mex dressing.
• Storage. These fritters taste the best when fresh, but they can be stored in the fridge for up to 4-5 days—reheat by flipping in a hot skillet.

📖 Recipe Card