Sweet Corn Fritters with Avocado Crema

Sweet Corn Fritters with Avocado Crema

Sally's Kitchen Β· Savory Snack

Sweet Corn Fritters with Avocado Crema

Sweet corn is inviting all on its own, but these pancake-inspired fritters β€” built around Street Corn Seasoning Blend and bursts of real corn kernels β€” are the kind of snackable treat that goes fast. A dollop of bright avocado crema brings the whole thing home.

10–12

Fritters

15 min

Prep Time

~30 min

Total Time

Easy

Difficulty

The Seasoning That Makes This Work

Street Corn Seasoning Blend is built to do exactly this kind of job β€” a little smoky, a little tangy, the flavor profile that makes elote taste like elote. Mixed right into the fritter batter, it does the seasoning work so you're not reaching for six different jars. You could season this yourself from scratch β€” but this is the one the recipe was built around.

Shop Street Corn Blend β†’

Ingredients

For the Fritters

  • 1 box (8.5 oz) corn muffin mix
  • 1 egg
  • 1/4 cup milk
  • 3/4 cup creamed corn
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/4 cup queso fresco cheese, crumbled
  • 1 1/2 Tbsp Street Corn Seasoning Blend
  • Oil or butter, for the skillet

For the Avocado Crema

Directions

  1. Mix the batter: Place all fritter ingredients, except oil or butter, in a mixing bowl and stir until just combined.
  2. Cook: Heat 1 Tbsp oil or butter in a skillet over low heat. Once shimmering, add pancake-sized scoops of batter, spacing them so fritters aren't touching
  3. Flip: Cook until golden, about 3 minutes. Flip and continue cooking on low until fully cooked through, another 1–2 minutes. Cook in batches until batter is gone.
  4. Drain: Place cooked fritters on a paper towel to drain any excess oil.
  5. Make the crema: Place all crema ingredients in a blender and pulse until combined to your preferred consistency.
  6. Serve: Top fritters with avocado crema, or serve it alongside for dipping. Also great on tacos or as a chip dip.

Swaps & Permission Slips

  • No queso fresco on hand? Feta or a mild cotija work fine β€” you're after salty and crumbly, not a specific brand.
  • Frozen or canned corn is completely fine β€” fresh is nice when it's in season, but this recipe doesn't need it.
  • Low and slow is the move: keep the heat on the low side. These are thick enough that high heat will brown the outside before the inside cooks through.
  • Extra crema keeps in the fridge for a few days β€” great on tacos, grain bowls, or straight-up as a chip dip.

Can I make these ahead of time?

The fritters reheat well in a skillet or toaster oven, but the crema is best made fresh β€” avocado doesn't hold up well overnight.

Can I bake these instead of pan-frying?

Pan-frying is what gives these their golden, slightly crisp edges β€” baking will work in a pinch, but the texture won't be quite the same.

Made this one? Street Corn Seasoning Blend is great well beyond this recipe β€” try it on grilled corn, popcorn, or roasted potatoes.

More recipes like this one are at The Menu.

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