Mexican Street Corn Fritters

When it's in season, one of my favourite ways to enjoy corn on the cob is by making elotes – or Mexican street corn, as it's also known. This recipe has all the same delicious flavours, but in fritter form, which means it makes for a more substantial meal. Top them with a Mexican pico de gallo salsa and some creamy lime mayo, and you're onto an absolute winner!

Using fresh corn is perfect, and means you can just cut the kernels straight off the cob and into the batter. But this recipe is also super delicious any time of year, using frozen or tinned corn. Just make sure you drain the corn well, and dry the kernels thoroughly.

This recipe is also gluten-free and great for kids – to make it friendlier for little appetites, simply go easy on the cayenne pepper and jalapeños, or omit them altogether.

SERVES:
4

Ingredients
Instructions

Ingredients

For the fritters

135g gram flour (also known as chickpea or besan flour)

250ml water

1 tsp smoked paprika

½ tsp cayenne pepper

½ tsp baking powder

1 tsp sea salt

Good grinding of black pepper

Corn kernels, shaved from 4 cobs

4 spring onions, finely sliced

Small bunch of coriander, roughly chopped

½-1 jalapeño, finely chopped

2-3 tbsp light oil, such as groundnut

For the pico de gallo

Small bunch of coriander, finely chopped

½ red onion, finely diced

150g cherry tomatoes, diced

1 jalapeño, deseeded and finely diced

1 tsp sea salt

Good grinding of black pepper

2 tsp olive oil

Juice of 1 lime

For the lime mayo

100ml vegan mayo

Juice of 1 lime

Zest of ½ lime

¼-½ tsp cayenne pepper

50g plant-based feta, crumbled, or parmesan, grated

½ tsp sea salt

Good grinding of black pepper

To serve

50g plant-based feta, crumbled, or parmesan, grated

Fresh coriander leaves

Sliced jalapeños

Lime wedges

Instructions

Add the flour, water, paprika, cayenne pepper, baking powder, sea salt and black pepper to a blender. Whiz until smooth, and pour into a medium bowl. Add the corn kernels, spring onion, coriander and jalapeño, and stir well.
Combine all the ingredients for the pico de gallo in a small bowl and set aside. Repeat with the ingredients for the lime mayo.
When you're ready to make your fritters, place a nonstick pan over a medium-high heat, and grease it well with light oil. When the pan is hot, begin cooking your fritters in batches.
Add a few spoonfuls of batter to the pan, leaving space between them, and cook until small bubbles appear – this should take about 2 mins.
Flip, and continue to cook for a further 2-3 mins, until the batter is cooked all the way through. Keep your cooked fritters on a lined baking tray in the oven to keep warm while you make the rest, oiling the pan as needed.
Serve 4-6 fritters per person, topped with some pico de gallo, a dollop of lime mayo, plus a sprinkling of cheese, coriander leaves and sliced jalapenos. Serve with lime wedges on the side for squeezing.