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These Grilled Street Corn Fritters bring the bold flavors of Mexican street corn to your table in a fun, crispy form. With a smoky char from the griddle and a touch of spice, they’re perfect for sharing on game day or any gathering!
What sets this recipe apart is its originality, flavor, and simplicity. Your Daytona™ Griddle’s even heat distribution ensures a golden, crispy finish every time, while the creamy dipping sauce adds the perfect balance of tang and heat. Whether you’re hosting a crowd or just treating yourself, these fritters are guaranteed to win over whoever’s eating!
Pro Tip: If your mixture feels a bit dry, just add a splash of milk. If it’s too wet, sprinkle in some extra flour or cornmeal to balance it out!
Start by boiling the corn in salted water for about 10 minutes. Once it’s cooked, let it cool down, then carefully cut the kernels off the cob. You should end up with 4-5 cups of delicious corn kernels.
In a large bowl, mix the flour, baking powder, cornmeal, lime juice, milk, eggs, garlic, ground red pepper, chili powder, kosher salt, and pepper until everything is well combined.
Next, gently fold in the corn kernels, fresh cilantro, and crumbly cotija cheese. Then, use your hands to shape the mixture into patties and place them on a tray or baking sheet. Tip: If your mixture feels a bit dry, just add a splash of milk. If it’s too wet, sprinkle in some extra flour or cornmeal to balance it out!
Now it’s time to get cooking! Preheat your Daytona™ Griddle to medium heat for about 5 minutes. Once it’s nice and hot, add some vegetable oil and carefully lay the fritters on the griddle using a spatula. Cook them for 3 to 4 minutes on each side until they’re golden brown.
Next, create the dipping sauce by combining the ingredients in a bowl. Place the bowl in your fridge and let chill until serving.
Once the Street Corn Fritters are ready, feel free to top your fritters with even more cotija cheese and cilantro.
Serve them up with a side of Street Corn Fritter Dipping Sauce, and enjoy!
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