Mexican Elote Fritters with a Lime Mayo

These are crispy fried corn fritters with a creamy, zesty lime mayo to dip into. They are absolutely delicious and make for a great appetizer for your next Mexican food night. I love a homemade mayo, and this brings a zesty freshness to the corn fritters.

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Ingredients:

For the corn fritters:

• ½ red onion

• 2 corns on the cob

• ½ tsp salt

• Pinch of black pepper

• ½ cup flour

• ½ tsp bicarbonate of soda

• 1 tsp paprika

• ½ jalapeño (deseeded and minced)

• ½ tsp dried cilantro

• 1 egg

• ½ cup whole milk

For the lime mayonnaise:

• 1 large egg

• juice from 1 lime

• 1 tsp lime zest

• 1 cup oil of your choice (canola, olive, sunflower etc.)

• ½ tsp salt

• ¼ tsp black pepper

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Method:

1. Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit).

2. Peel the husks from the corn and then wrap the corn cobs in foil and place them in the oven. Bake for 20 minutes or until cooked through.

3. Once cooked, unwrap the corn from the foil and allow to cool. Once cooled, cut the corn from the cob and place the corn kernels in a bowl.

4. Dice the red onion, then add the onion, salt, pepper, flour, bicarbonate of soda, paprika, jalapeño, and cilantro to the bowl with the corn. Stir until everything is well coated in flour.

5. Crack the egg into the bowl and add the milk, then stir until it creates a thick paste and everything is well combined.

6. Heat a pan with a generous amount of oil. Once the oil is hot, add spoonfuls of the corn batter to the pan and fry for about 5 minutes on each side or until golden and crispy on the outside and fully cooked on the inside.

7. Place the fritters on a plate with some paper towels to soak up extra oil and give them a sprinkle of salt.

8. To make the lime mayonnaise, place all of the ingredients into a jar and, using a handheld blender, place the head at the floor of the jar and blend (without lifting the head) until it starts turning white. Slowly lift the head up and down (making sure not to lift it to the top and let air in) until it is thick and creamy.

9. Serve the fritters with a generous dollop of the lime mayo and wedges of lime to squeeze over. Enjoy!