Blackstone Street Corn Fritters
I absolutely LOVE my Blackstone Grill/ Griddle! These Blackstone Street Corn Fritters were a great recipe and I was able to cook all of them at once thanks to the large cooking space.
You could certainly make this same recipe, but cook in smaller batches, in a skillet.
These are a fun spin on Mexican Street Corn.
They would be a great appetizer or side dish to bring to a party.
Especially a Cinco de Mayo celebration!
They are a little more involved to make than most of my dishes, but well worth the WOW factor that they bring.
How to Make Blackstone Street Corn Fritters
Start by boiling 6 ears of corn on the cob in salted water.
After they cool slightly, cut the kernels off the cob.
Then, in a large bowl, add a cup of cornmeal and flour, baking powder, milk, beaten eggs, lime juice, garlic, chili powder, ground red pepper, kosher salt, and pepper.
Stir until it’s evenly combined.
Next add a cup of this cotija cheese.
It comes in a whole block, but is very easy to crumble with your hands.
Or you can buy it already crumbled.
Next add chopped cilantro and the corn from earlier.
Mix it all together until the corn kernels are separated.
If the batter seems too dry, add some extra milk.
If it seems too wet, add in more flour or cornmeal.
This will largely depend on the size of corn on the cob you used.
Oh, and ya gotta make this fabulous dipping sauce!
It’s mayo, sour cream, lime juice, chili powder, and ground red pepper.
Just mix it together and set aside.
Ok, so making the fritters you have options. You could use your hands or use an ice cream scoop.
This batter is delicate so I preferred using the scoop and then flattening them with a spatula.
You may lose a few corn kernels here and there because of the delicate batter.
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I made 14 fritters total.
And as you can see, the last one was slightly smaller since it was the last bit of what was in the bowl.
Preheat the Blackstone Griddle for at least 5 minutes on medium heat.
Once it’s hot, add some oil and gently place the fritters on the griddle with a spatula.
Again, you may lose a few kernels, but once the first side is seared they held together nicely.
Ahhh, that gorgeous crust was just what I wanted to see.
These cook quickly, only 3 to 4 minutes per side.
To serve, place them on a plate or platter.
Now we get to dress them up and make them even prettier!
Top Blackstone Street Corn Fritters with lots of extra yumminess!
More cotija cheese, chili powder, cilantro, and lime wedges on the side.
Serve with the dipping sauce and even some hot sauce if you like.
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If you like Blackstone Street Corn Fritters, you might also like these recipes…
Best Blackstone Griddle Recipes
Scallops with Mexican Street Corn Puree
Mexican Street Corn Dip
Blackstone Crab Cakes
Blackstone Chicken Teriyaki Rice Bowls
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Blackstone Street Corn Fritters
Blackstone Street Corn Fritters have all the yumminess of Mexican Street Corn but served as a fritter cooked to perfection on the Blackstone
Ingredients
Blackstone Street Corn Fritters
- 6 ears corn on the cob
- 1 cup cornmeal
- 1 cup flour
- 1 tsp baking powder
- 3/4 cup milk
- 2 eggs beaten
- 1 Tbsp lime juice
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp chili powder
- 1 tsp ground red pepper
- kosher salt, pepper
- 1 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
- vegetable oil
- Optional toppings: more cotija cheese, lime wedges, cilantro, and hot sauce
Street Corn Fritter Dipping Sauce
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 Tbsp lime juice
- 1 Tbsp chili powder
- 1/2 tsp ground red pepper
Instructions
Blackstone Street Corn Fritters
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Boil the corn in salted water for 10 minutes. Let cool and cut the kernels off the cob. You should have about 4 to 5 cups corn kernels.
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Add the cornmeal, flour, baking powder, milk, eggs, lime juice, garlic, chili powder, ground red pepper, kosher salt, and pepper to a bowl. Stir until evenly mixed.
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Add the corn kernels, cotija cheese, and cilantro. Gently fold them into the mix. Form this mixture into patties with your hands and place on a tray or baking sheet. You could also use an ice cream scoop and place the batter on the tray, then press down with a spatula to flatten them.
Note: If mixture seems too dry add more milk, if it seems too wet add more cornmeal or flour.
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Preheat the Blackstone to medium heat for at least 5 minutes. Once preheated add vegetable oil and put the fritters on the griddle using a spatula for 3 to 4 minutes per side.
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Top with more cilantro and cotija cheese if desired and serve with the Street Corn Fritter Dipping Sauce on the side and optional toppings such as more cotija cheese, lime wedges, cilantro, and hot sauce.
Street Corn Fritter Dipping Sauce
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Put all ingredients in a bowl and stir until combined.
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