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Fried Mexican Street Corn


    Frying Pan, Mixing Bowl, Paper Towels, Spoon, Small Bowl


    Corn – 1 Can
    Corn Starch – 1/4 Cup
    Rice Flour – 2 Tablespoons
    Canola Oil – 1 to 2 Cups
    Mayo – 2 Large Spoonfuls
    Lime – A Good Squeeze
    Everything But The Elote Seasoning – Sprinkle over the whole patty (from Trader Joe’s)
    Chives – For Garnish
    Cilantro – For Garnish


    1. Fill a frying pan with canola oil and turn the stove to medium heat to let the oil heat up.
    2. Drain the can of Corn.
    3. Place the drained corn in a bowl and pat dry with a paper towel.
    4. Add corn starch and rice flour to the corn and stir.
    5. Test to see if the oil is hot enough by placing 1 kernel in the oil. If it bubbles it is ready.
    6. Add the corn to the oil, press down and spread into a patty.
    7. Fry for 10 minutes then add oil to the top of the patty to fully submerge the corn. Once it starts boiling rapidly again (2-3 minutes) remove the corn patty from the oil.
    8. While the corn patty is cooling mix together the mayo and lime.
    9. Slather the corn patty with the lime-mayo sauce, sprinkle the Everything But The Elote seasoning on top and garnish with chives and cilantro if you choose!
    10. Enjoy alone or with friends!