Mexican Street Corn Fritters


  • 3 ears fresh corn roasted
  • Canola oil
  • 1 tablespoons unsalted butter
  • 1 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup finely grated cotija cheese
  • 1 egg beaten
  • 1 cup panko breadcrumbs
  • Kosher salt
  • Freshly ground pepper
  • Chili-Lime Crema
  • Cilantro, chopped
  • Cotija cheese grated

for Crema

  • ¼ cup mayonnaise
  • ⅓ cup sour cream
  • ½ lime, juiced
  • Pinch Kosher salt
  • Pinch sugar
  • Instructions

*In a small bowl, combine mayonnaise, sour cream, lime juice, salt, sugar. Taste and adjust seasonings as desired.


  1. Preheat your grill to high. Very lightly brush corn with canola oil and sprinkle with Kosher salt. When grill is hot, place corn directly on grill and cook, rotating occasionally, until cooked through and charred in spots, about 10-12 minutes (or longer depending upon how hot your grill is). Remove corn from grill and let cool. Cut kernels off cob and reserve. Discard cobs.
  2. Heat butter in a medium skillet over medium/medium-low heat. Once fully melted, add flour and cook, stirring constantly, for about 1 minute (just long enough for the raw flour taste to cook off).
  3. While stirring constantly, slowly add in milk to incorporate. Continue to stir until no lumps remain. Raise heat to medium and cook until mixture thickens and easily coats the back of a spoon, about 3-4 minutes.
  4. Remove from heat, stir in corn kernels, ⅓ cup cotija cheese, and the slightly beaten egg. The residual heat will gently cook the egg. Season with Kosher salt and freshly ground pepper.
  5. Let cool completely, then place in refrigerator for at least 1 hour up to overnight.
  6. When ready to cook, remove corn mixture from fridge. Pour panko into a small bowl and season with Kosher salt and freshly ground pepper. Shape corn mixture into heaping tablespoon sized balls and coat completely in the panko breadcrumbs. Place on a wax-paper lined baking tray.
  7. Freeze fritters for about 1 hour to allow them to solidify before frying.
  8. Heat enough canola oil in a small saucepan or frypan over medium heat (or use a deep fryer) to completely cover the fritters. Once hot (you’ll know it’s hot enough when the panko starts sizzling once it hits the oil), gently lower croquettes, a couple at a time, into the oil and fry until golden brown and crispy on all sides, about 1 to 2 minutes.
  9. Serve immediately with Crema and garnish with cotija cheese.


Recipe by Chef Alex Trujillo