Sizzling Street Corn Fritters

Allergens

Dairy (Buttermilk, Cotija Cheese)

Ingredients

• 1. 4 large ears of corn, shucked 2. 1 cup all
• purpose flour 3. 1 cup yellow cornmeal 4. 1 tsp smoked paprika 5. 1/2 tsp cayenne pepper 6. 1/2 tsp garlic powder 7. Salt and black pepper, to taste 8. 1 cup buttermilk 9. Vegetable oil, for frying 10. 1/4 cup crumbled Cotija cheese 11. 1/4 cup fresh cilantro, chopped 12. Lime wedges, for serving

Instructions

1. In a shallow dish, whisk together the all purpose flour, cornmeal, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Set aside.
2. In another shallow dish, pour in buttermilk.
3. Using a serrated knife, remove the kernels from the corn and place them in a large bowl.
4. Dip corn kernels into buttermilk and then coat with flour mixture.
5. Heat about 1 inch of vegetable oil in a deep frying pan until it reaches 350°F (175°C).
6. Fry the coated corn kernels in batches for about 2 minutes or until golden brown and crispy. Remove from oil with a slotted spoon and place on a paper towel lined plate.
7. Sprinkle the hot fritters with crumbled Cotija cheese, chopped cilantro, and a squeeze of lime juice. Serve immediately with additional lime wedges if desired.

Chef’s Insight

To elevate the dish, serve with a side of tangy chipotle aioli or spicy mayo.

Notes

For a smokier flavor, try using chipotle-infused buttermilk.