Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
We’re happy to report that esquites, the irresistible and less-messy version of everyone’s favorite cotija-coated snack, elote, were the perfect inspiration for these bite-sized fritters. Paired with a lime and garlic-spiked sour cream sauce, these crisp patties are guaranteed to disappear in a crowd in minutes.
The best part? It doesn’t have to be corn season. Make frozen corn your friend here – just be sure to defrost and drain it well so the liquid doesn’t cause the oil to spit while you fry them.
Made these? Let us know how it went in the comment section below!
- Yields:
- 16
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
Ingredients
For the sauce
- 1/2 c.
sour cream
- 2 tbsp.
mayonnaise
- 1 tbsp.
lime juice
- 1
garlic clove, grated
For the fritters
- 1/2 c.
all-purpose flour
- 1/4 c.
cornmeal
- 1 tsp.
baking powder
- 1 tsp.
Kosher salt
- 1 tsp.
granulated sugar
- 1 tsp.
chili powder
Freshly ground black pepper
- 1/3 c.
buttermilk, at room temperature
- 1
large egg, at room temperature
- 2 tbsp.
melted butter
- 1 1/2 c.
corn kernels, defrosted and drained if frozen
- 1
jalapeno, seeds and veins removed, minced
- 2 tbsp.
cotija cheese, crumbled, plus more for garnish
Vegetable oil, for frying
Fresh cilantro, for garnish
Lime wedges, for serving
Directions
- Step 1Make the sauce: In a medium bowl, whisk together all sauce ingredients.
- Step 2Make the fritters: In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, sugar, chili powder, and freshly ground black pepper.
- Step 3In a large bowl, whisk together the buttermilk, egg, and butter until smooth. Stir in the corn, jalapeño, and cotija. Gradually fold in dry ingredients (a flexible rubber spatula works best here) until no dry spots remain.
- Step 4In a large skillet over medium heat, heat about 2 tablespoons of oil until it shimmers. Add a heaping tablespoon of batter for each fritter, and cook each for about 2 minutes per side, or until golden and crisp. Transfer cooked fritters to a paper-towel lined plate. Add more oil as necessary and continue with the rest of the batter.
- Step 5Serve fritters garnished with cotija and cilantro leaves, with sauce on the side and a few wedges of limes for squeezing.
Pumpkin Cheesecake Brownies
Bang Bang Shrimp
Creamy Chicken & Corn Skillet
No-Bake Blackberry Oreo Tart