Mexican Corn Fritters with Sesame-Lime Crema

About This Recipe

Tortitas de elote are Mexican corn fritters made from a simple batter of fresh corn kernels, egg, flour, and a bit of cheese, pan-fried until the edges turn deep golden and crisp. They're a common home-cooking dish, especially during corn season, often served as a side or light main with a dollop of crema or salsa. Sesame seeds aren't a traditional Mexican garnish, but toasted and scattered over the fritters along with a lime-spiked crema, they add a nutty crunch that complements the sweetness of the corn without overwhelming it. The batter needs to be thick enough to hold its shape in the pan but not so thick that the fritters cook doughy in the center — using fresh or well-drained thawed corn keeps the batter from becoming watery. Pan-frying in a moderate amount of oil, rather than deep-frying, keeps these closer to their traditional home-kitchen preparation, and they're best served hot, straight from the pan, with the cool lime crema spooned generously over the top.

Ingredients

Serves 4

• 3 cupcorn kernels, fresh or thawed frozen
• 2 wholeeggs
• 0.5 cupall-purpose flour
• 0.5 cupcotija cheese, crumbled
• 2 stalkscallions, sliced
• 1 wholejalapeño, minced
• 1 tspsalt
• 0.5 tspbaking powder
• 4 tbspvegetable oil, for frying
• 0.5 cupMexican crema or sour cream
• 2 tbsplime juice
• 2 tbspsesame seeds, toasted

Instructions

1. 1

   Make the batter

   Pulse half the corn in a food processor to a rough puree, keeping the rest whole. Mix with eggs, flour, cotija, scallions, jalapeño, salt, and baking powder until just combined.

2. 2

   Make the lime crema

   Whisk crema with lime juice and a pinch of salt until smooth.

3. 3

   Heat the pan

   Heat 2 tbsp oil in a nonstick skillet over medium heat.

4. 4

   Fry the fritters

   Drop heaped tablespoons of batter into the pan, flattening slightly. Fry 3-4 minutes per side until deep golden, working in batches and adding oil as needed.

5. 5

   Drain and serve

   Drain fritters on paper towels. Serve topped with lime crema and toasted sesame seeds.

Variations

• •

  Add a can of drained, diced green chiles for extra flavor and a mild kick.

• •

  Swap cotija for queso fresco if that's more accessible.

• •

  Serve with a spoonful of salsa verde instead of the sesame-lime crema for a more traditional pairing.

Storage

Refrigerate fried fritters up to 2 days; reheat in a 200C oven for 8-10 minutes to re-crisp rather than microwaving, which makes them soggy.

Frequently Asked Questions