Mexican Cuisine

Mexican Corn Fritters Recipe – Mexican Special

220 Views

Mexican Corn Fritters Recipe – Mexican Special

Mexican Bean Salad brings together a refreshing three-bean mix—typically black beans, kidney beans, and cannellini—with crunchy corn, bell peppers, red onion, and cilantro. Tossed in a zesty lime dressing that includes olive oil, vinegar, garlic, and spices, this salad is an easy make-ahead side that gets even better as flavors meld, perfect for summer cookouts or family meals.

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

Mexican Corn Fritters Ingredients:

  • ½ cup Besan / Chickpea Flour
  • ¼ cup Cornflour
  • ¾ teaspoon Salt
  • 1 teaspoon Chilli Powder / Paprika
  • 1 teaspoon Sugar
  • 2 Eggs beaten
  • 1 tablespoon Lime Juice
  • 1 Lemon zest
  • ¾ cup Cheddar Cheese grated
  • 1 Jalapeno deseeded and chopped
  • ¼ cup Spring Onions chopped
  • 2 tablespoon Fresh Cream
  • 3 cups Sweet Corn Kernels
  • cup Fresh Coriander chopped with stems
  • cup Canola or any other Vegetable Oil for frying
  • Cheddar Dipping Sauce
  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
  • 1 tablespoon Lemon Juice
  • 2 tablespoon Cheddar Cheese grated
  • ¼ cup Fresh Coriander finely chopped
  • 1 Pinch Salt

How To Make Mexican Corn Fritters

1

In a bowl, combine both flours, salt, chili powder, and sugar. Mix well. Add lemon juice, lemon zest, cheese, chopped jalapeno, and eggs, stirring until you achieve a thick batter consistency. Add cream, spring onions, corn kernels, and coriander, mixing thoroughly until the batter is of dropping consistency.

2

Heat oil in a frying pan and use an ice cream scoop to drop scoops of batter onto the pan to form fritters. Flatten the batter with a spatula. Cook until golden on one side, then flip and cook until golden on the other side. Transfer to a paper towel-lined platter.

3

Prepare the remaining batter in the same manner, adding more oil to the pan if needed.

4

For the dipping sauce, whisk together mayonnaise, sour cream, cheese, salt, and coriander. Serve the fritters topped with the sauce.

Recipe Notes:

Rinse Beans: Drain and rinse canned beans thoroughly to reduce excess sodium and help prevent a watery salad.

Chill Before Serving: Let the salad chill for at least an hour—or longer—for the flavors to develop and meld beautifully.

Add Avocado Last: If using avocado, fold it in just before serving to prevent browning and preserve texture.

Adjust Spice: Add jalapeño or chili powder if you want extra heat—balanced with the lime and salt.

Store Covered: Seal tightly and refrigerate for up to 2–3 days; stir before serving as separation may occur.

You may also like