Mexican Street Corn Fritters with Cilantro Crema
Corn fritters full of cotija cheese and cilantro, topped with a chili and cilantro crema.
Ingredients
For the Mexican Street Corn Fritters:
- 4 ears corn, kernels removed
- 1 minced orange pepper
- 2 eggs
- ¼ cup f;our
- 2 tbsp. masa harina
- 1 tsp. chili powder
- ½ tsp. kosher salt
- ½ tsp. paprika
- 4 cloves minced garlic
- 2 tbsp. minced cilantro
- 4 ounce cotija cheese, grated
For the Cilantro Crema:
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup minced cilantro
- 1 sliced scallion
- 2 tbsp. lime zest
- 2 tbsp. lime juice
- ½ tsp. chili powder
- 2 cloves minced garlic
Instructions
- For the Mexican Street Corn Fritters:
- Preheat the oven to 400 degrees.
- Mix all the ingredients together in a large bowl.
- Line two baking sheets with parchment paper.
- Using a third of a cup measuring cup, scoop up the corn mixture, packing it into the cup.
- Empty the cup of rice onto the sheet, and flatten it out into a three inch patty. Repeat with the next 11 cups of corn.
- Bake for 17 minutes and serve with Cilantro Crema.
For the Cilantro Crema:
- Mix all the ingredients together in a small bowl.
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