Go Back
Print

Mexican Corn Fritters

Course Appetizer, Side Dish
Cuisine Mexican
Keyword vegetarian
Total Time 30 minutes
Servings 2
Author Christine Ma

Ingredients

Avocado cilantro sauce

  • 1 medium avocado pit and skin removed
  • ⅓ cup water
  • ¼ cup chopped cilantro
  • 2 tablespoons plain Greek yogurt
  • juice of ½ lime
  • salt and pepper

Mexican corn fritters

  • 1 ½ cups fresh corn kernels
  • 2 tablespoons cotija plus extra for topping
  • 1 teaspoon chili powder
  • ¼ cup chopped scallions
  • 1 large egg
  • ¼ cup all-purpose flour
  • ¼ cup milk
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons oil
  • 2 tablespoons chopped cilantro for garnish

Instructions

  • Make avocado cilantro sauce. Blend together avocado with cilantro, juice of ½ lime, yogurt, and water until smooth. Season with salt and pepper.
  • Make corn fritter batter. Combine corn with cotija, chili powder, scallions, egg, flour, milk, baking powder, salt, and black pepper until well combined.
  • Heat 2 tablespoons oil in a large saute pan over medium heat. Scoop ¼ cup of corn mix into hot oil to make a fritter. Repeat with remaining batter, cooking until golden brown on both sides.
  • Serve Mexican corn fritters with avocado cilantro sauce and garnish with cotija and cilantro.

Notes

The avocado cilantro sauce can be prepared up to 3 days in advance.