Mexican Corn and Cotija Cheese Fritters
Hello, Flavor Town! These Mexican Corn and Cotija Cheese Fritters have it all. A little spice, sweet, savory, and creamy, all wrapped into one. Take advantage of corn season and make these epic Mexican corn fritters with creamy avocado cilantro sauce. You'll be amazed at how easy and delicious this side dish is!
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
- Blender/Food Processor Combo optional
- High Speed Blender optional
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.
Tried this recipe?Let us know how it was!
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