Street Corn Fritters Recipe

Prepare corn

If using fresh corn, stand an ear on its end and carefully shave the kernels off with a sharp knife into a bowl until you have about 2 cups. If using frozen, thaw and drain any excess water. Reserve any milky liquid from fresh corn and stir into batter for extra sweetness.

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, cornmeal, baking powder, sugar, salt and black pepper until evenly combined.

Combine wet ingredients

In a separate bowl beat the eggs lightly, then whisk in buttermilk until smooth.

Assemble batter

Add the corn kernels, sliced scallions, chopped cilantro and optional 1/4 cup crumbled cotija to the dry mixture. Pour the egg-buttermilk mixture over the corn and gently fold to combine; do not overmix. The batter should be loose but still hold together—if too dry add up to 1 additional tablespoon of buttermilk.

Rest batter (optional)

Let the batter rest 10 minutes at room temperature to hydrate the cornmeal and let baking powder start to work.

In a small food processor or blender combine the cilantro, crumbled cotija, toasted pumpkin seeds, lime juice, garlic, honey (if using), salt and pepper. Pulse to a coarse paste.

With the processor running, drizzle in the olive oil and add 1 tablespoon water as needed to reach a thick, spoonable pesto consistency. Taste and adjust seasoning—add more lime juice for brightness, more salt if needed, or a touch more honey to balance.

Transfer pesto to a small bowl and refrigerate until ready to serve. Let it come to room temperature before serving if chilled.

Heat oil

Pour vegetable oil into a large skillet to create a shallow layer about 1/8–1/4 inch deep. Heat over medium heat until shimmering and a small drop of batter sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry fritters

Using a 2-tablespoon scoop or large spoon, drop mounds of batter into the hot oil, flattening slightly with the back of the spoon so each is about 2.5–3 inches across. Do not overcrowd the pan; cook in batches. Fry until golden brown on the first side, about 3–4 minutes, then flip and cook another 2–3 minutes until cooked through and crisp.

Drain and keep warm

Transfer cooked fritters to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven if cooking in multiple batches.

Plate and garnish

Arrange fritters on a serving platter. Spoon or drizzle the cilantro-cotija pesto on top or serve alongside for dipping. Sprinkle additional crumbled cotija, chopped cilantro and a light dusting of chili powder or a few drops of hot sauce if desired. Serve with lime wedges for squeezing over the fritters.