Crispy Mexican Street Corn Fritters

In a large mixing bowl, combine the corn, cornmeal, flour, baking powder, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
In a separate bowl, whisk the eggs, mayonnaise, Parmesan cheese, cilantro, and lime juice until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the diced red onion. The mixture should be thick, but if it’s too dry, add a little more mayonnaise or a splash of milk to loosen it up.
Step 2: Fry the Fritters

Heat the vegetable oil in a large skillet over medium heat.
Scoop spoonfuls of the fritter mixture into the hot oil, flattening each one gently with the back of the spoon to form small patties. Fry for about 2-3 minutes per side, or until golden brown and crispy.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
Step 3: Serve

Serve the fritters hot with a squeeze of lime, a sprinkle of additional cilantro, and a dash of chili powder for extra flavor.
Serving and Storage Tips