Recipe: Mexican Street Corn Fritters with Tomato Cilantro Salsa

Mexican street corn fritters with tomato and cilantro salsa

Todd Eyre/New Zealand Home and Garden

Mexican street corn fritters with tomato and cilantro salsa

In Mexico, these tasty donuts would include Cotija cheese but since it’s not available here, feta is a valid substitute.

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For about 20 donuts


400 g canned whole tomatoes with juice

½ red onion, coarsely diced

1 green chilli, seeded and diced

½ cup cilantro leaves

1 clove garlic, crushed

1 tablespoon olive oil

Juice of 1 lime

½ teaspoon of sugar

Salt, to taste

Corn fritters

1½ cup corn kernels (2 to 3 ears of corn)

1 long red chilli, seeded and finely diced

2 spring onions, thinly sliced

2 tablespoons chopped cilantro

1 teaspoon finely grated lime zest

1 tbsp lime juice

¼ cup egg mayonnaise

⅓ cup of milk

¾ cup plain flour

½ teaspoon baking powder

½ teaspoon smoked paprika

100g crumbled feta

Lime wedges and fresh cilantro, to serve


Salsa: Put all the ingredients in a blender or food processor. Pulse to mix into a coarse-textured paste. Taste and adjust seasoning with additional sugar or salt, if needed. Store in the fridge until ready to serve.

Corn fritters: Place the corn, chili, spring onions, cilantro, lime zest and juice, mayonnaise and milk in a mixing bowl. Stir to combine then stir in the flour, baking powder, paprika and season with salt and pepper. Finally, stir in the feta and add a little milk if the mixture is too firm.

Heat a little oil in a skillet over medium heat. Cook donuts in batches adding tablespoons of batter for 2-3 minutes on each side until golden brown and cooked through; add more oil if necessary.

Remove donuts to drain on paper towel; keep warm in the oven at 180°C.

Serve the beignets hot with a sprinkle of cilantro, a squeeze of lime juice and some salsa on the side, for dipping.


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