When I just started out as a private chef, one of the first items I put on the menu were corn fritters. I made them once for myself and loved the way the fresh sweet corn shined. Paired with a cilantro-lime aioli, it was a great first starter. Event after event, everyone raved about the corn fritters. They've been such a hit that I still make them now, almost ten years later! Today I wanted to put a little spin on my original recipe by making Mexican corn fritters with an avocado cilantro sauce. It's a little different with spices mixed into the fritters but I might even like these more than the original!
Mexican Corn Fritters
Avocado cilantro sauce
- ½ avocado
- ¼ cup cilantro roughly chopped
- juice of ½ lime
- 2 tbsp yogurt
- ⅓ cup water
- salt and pepper
Mexican corn fritters
- 2 cups corn
- 2 tbsp cotija
- 1 tsp chili powder
- ¼ cup scallions chopped
- 1 egg
- ¼ cup all-purpose flour
- 2 tbsp milk
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp oil
- Make the avocado cilantro sauce. Blend together ½ avocado with ¼ cup cilantro, juice of ½ lime, 2 tbsp yogurt, and ⅓ cup water until smooth. Season with salt and pepper.
- Make the corn fritter batter. Combine 2 cups corn with 2 tbsp cotija, 1 tsp chili powder, ¼ cup chopped scallions, 1 egg, ¼ cup all-purpose flour, 2 tbsp milk, ½ tsp baking powder, ½ tsp salt, and ¼ tsp black pepper until well combined.
- Heat 2 tbsp oil in a large saute pan over medium heat. Scoop 2 tbsp of the corn mix into the hot oil to make a fritter. Repeat with the remaining batter, cooking until golden brown on both sides.
- Serve Mexican corn fritters with avocado cilantro sauce.
**Helpful tips and common mistakes
What I love about these Mexican corn fritters is that they're not deep-fried. Instead, they're pan-fried in just a little bit of oil, making them easy to make and healthier. I mean the sauce even has avocado in it so let's just go ahead and say these are healthy.
To make these fritters, you have to use fresh corn. There's just no sugar-coating it, canned or frozen corn will not do. They may make an okay fritter but fresh corn makes a huge difference in the texture and overall taste. Season the corn just like how you would elote corn, with cotija and chili powder, and add scallions, egg, and the dry ingredients.
Heat some oil in a non-stick saute pan over medium heat and place about 2 tbsp of the corn fritter batter into the pan. Be careful while these are cooking because the corn can pop. Flip the fritters once they become browned and cook on the other side. These cook pretty quickly so don't step away from them for too long!
Make the avocado cilantro yogurt sauce by blending the ingredients together and you are ready to dig in! Hellooo flavor town! These Mexican corn fritters have it all. A little spice, a little sweet, a little savory, and some creamy all wrapped into one. Now to test these on my next clients!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.