Street Corn becomes fried corn fritters with a seasoned corn, flour, cotija, and lime batter that's fried

Ingredients

• 2 cups corn kernels (fresh, frozen, or canned, drained)

• ½ cup all-purpose flour

• ¼ cup cornmeal

• 1 teaspoon baking powder

• ½ teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon smoked paprika

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup grated Cotija cheese, plus more for garnish

• ¼ cup fresh cilantro, chopped

• 1 large egg

• ¼ cup milk

• Vegetable oil (for frying)

• Lime wedges (for serving)

Directions

1. In a large mixing bowl, combine the corn kernels, flour, cornmeal, baking powder, chili powder, garlic powder, smoked paprika, salt, and black pepper. Mix well to evenly distribute the dry ingredients.

2. Stir in the grated Cotija cheese, chopped cilantro, egg, and milk. Mix until the ingredients form a thick, cohesive batter.

3. Pour about 1 inch of vegetable oil into a deep skillet or frying pan and heat over medium heat until it reaches 350°F (175°C).

4. Using a spoon, drop portions of batter into the hot oil, flattening each slightly with the back of the spoon. Fry for 2-3 minutes on each side, or until golden and crispy.

5. Remove the cooked fritters with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.

6. Serve the fritters warm with lime wedges on the side. Sprinkle extra Cotija cheese on top for garnish. Enjoy!