Corn Fritters with Elote Dip

Katherine Gillen

Corn on the cob, corn salad, cornbread…we try not to play favorites, but there’s one summer vegetable that clearly has our heart. Another reason to love it? These corn fritters, which are tender, slightly spicy and served with a creamy sauce that’s inspired by the flavors of elote, grilled Mexican street corn. And if you, like us, can’t get enough, fret not: These fritters can be made with fresh or frozen corn, so they’re a year-round treat. You’re welcome.

How to Shuck Corn on the Cob Like a True Midwesterner


Elote Dip

½ cup sour cream

1 tablespoon mayonnaise

Juice of ½ a lime

2 teaspoons chili powder

Pinch of kosher salt

Corn Fritters

2 large eggs

½ cup milk

1 teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne

1 cup all-purpose flour

2 teaspoons baking soda

3 cups corn kernels (fresh or frozen)

1 cup grated cheddar cheese

2 tablespoons chopped chives

Vegetable oil, as needed for frying

Crumbled queso fresco or cotija cheese and cilantro, to serve


1. Make the dip: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder and salt. Refrigerate while you make the fritters.

2. Make the fritters: In a large bowl, whisk together the eggs, milk salt, garlic powder, pepper and cayenne. Whisk in the flour and baking powder until there are no dry spots. Stir in the corn, cheese and chives.

3. In a large skillet (preferably cast iron), heat about ¼ inch of oil over medium heat until shimmering. Line a plate with paper towels.

4. Scoop 2-tablespoon portions of batter into the skillet, flattening slightly with the back of a spoon. Working in batches of 3 or 4 fritters, cook until the first side is deeply golden brown, about 2 minutes. Flip and cook until the other side is golden, about 2 minutes more. Transfer the fritters to the paper-towel-lined plate. Repeat until all the batter is cooked.

5. Serve the fritters hot or room temperature with the elote dip, crumbled queso fresco or cotija cheese and cilantro.

Katherine Gillen

Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...
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