Twist on Mexican street corn: Gluten-free corn and zucchini fritters using corn flour topped with a mango and avocado salsa.

gluten-free corn and zucchini fritters

These little guys totally rock for a small, summertime dinner party. Just throw the batter together a few hours ahead (although it doesn’t have to be made that far in advance), cover the bowl with some plastic, and bring it back out 30 minutes before you plan to cook up the fritters. Just be sure to bring the batter to room temperature for an even cooking. Form little mounds in your hands, gently place them on a lightly oiled skillet, and you’re good to go.

These would also be a perfect dish to make with kids of almost any age, although for younger kids you’ll want to slice the corn kernels from the cobs yourself, and maybe pre-grate the zucchini and yellow squash.

Mexican Street Corn is grilled corn on the cob slathered with mayo or sour cream and then sprinkled with cheese, lime juice, chile powder, salt and pepper. These little fritters remind me a little of that with this lime juice dressed salad, without the mayo and sour cream. But it you want, stir a little chile powder into some sour cream and put a dollop on top.  Other condiment options are my Avocado Cream, an artichoke bruscetta topping, a tomatillo salsa.

Or you can just top them with this avocado, mango and kale salad like I did. It’s all good.

As a technical note, I had more photos of these beautiful little fritters, but I downloaded them onto my computer, erased them from my camera, and then my hard drive died. Completely. It’s off getting a transplant now, and I’m having to use my husband’s mac until it’s released from the mac hospital. Amazingly, I had taken one last series of photos at the last minute before putting my camera away and didn’t take the time to download them on my computer. (Big. Relieved. WHEW!) You food bloggers out there will completely understand my little panic attack when I realized the photos could not be retrieved, ever, from my computer. (Drama in the life of a food blogger.)

Wimpy Tips

(Sigh). If you must, scallops are fantastic with corn. You can go with the big meaty ones and serve on the side, or get some smaller bay scallops, sear in a hot pan, and toss into the omnivores’ salads.

Gluten-Free Mexican Street Corn Fritters with Kale, Avocado and Mango Salad

Prep time: 

Cook time: 

Total time: 

Serves: 9 - 10 fritters

Corn and Zucchini Fritters
  • 2 cup sweet white corn (2 ears)
  • 1 cup grated zucchini using the largest holes on a grater
  • ½ cup grated yellow crookneck squash using largest holes on a grater
  • 1 ½ Tbsp minced jalapeño (about ½ large pepper, seeded)
  • ⅓ cup thinly sliced green onions, white and green parts
  • 1 ½ tsp minced garlic
  • 2 Tbsp thinly sliced and chopped fresh basil
  • 1 Tbsp thinly sliced and chopped fresh mint
  • ¼ cup chopped cilantro (or Italian parsley, if you prefer)
  • 1 tsp dried oregano (preferably freshly dried)
  • 1 tsp sea salt
  • ½ cup cheese (I used a mixture of cheddar and Jack cheeses)
  • 3 large eggs, well beaten
  • 1 ½ cup corn flour
  • 3 T extra-virgin olive oil
Kale-Avocado-Mango Salad
  • 1 avocado, diced
  • 1 mango, diced
  • 1 Fresno chile, finely minced (optional)
  • 1 green onion, thinly sliced
  • 2 cup thinly sliced kale leaves
  • 2 Tbsp freshly squeezed lime juice
  • ¼ tsp sea salt
  • 3 Tbsp extra-virgin olive oil
Corn and Zucchini Fritters
  1. Slice the corn kernels from the cobs using a sharp knife. There are a couple of ways of doing this that work well. You can position the ears upright in a large bowl and slice the kernels into the bowl, or lay the shucked ears down on a cutting board and slice along the right side of each ear, turning them a little at a time (my personal favorite).
  2. Add the zucchini, yellow squash, jalapeño, green onions, garlic, basil, mint, cilantro, oregano, salt, and cheeses. Toss well with a large spoon or your hands.
  3. Stir in the beaten eggs and corn flour. It won't look like a batter as it's mostly vegetables and cheese. The idea is to have just enough flour and egg to hold the fritter together during cooking.
  4. Let it all relax in the bowl for 20 minutes so that the egg is absorbed by the corn flour. (This is a good time to make the salad.)
  5. Heat 1 tablespoon oil In a large heavy pan over medium heat. You don't want more than just a slick of oil for these fritters. Working in batches, scoop about ⅓ cup of batter into your palm. Form the batter into a ball using both of your hands, about the size of a golf ball. Place it on the pan and gently press it down just enough to flatten the top. Repeat with enough fritters to be able to easily flip them - I cook only 3 at a time.
  6. Allow to cook about 5 minutes until the bottom edges just begin to turn brown. Using a flat spatula, flip them over. At this point they should hold together very well. Cook for another 4 - 5 minutes. The fritters should be lightly browned on both sides.
  7. Remove to a plate lined with paper towels, cover with foil to keep warm, and repeat the process with another tablespoon of oil.
  8. These fritters are best served warm. Top with the salad.
Kale-Avocado-Mango Salad
  1. Combine the avocado, mango, chile, green onion and kale in a large bowl.
  2. In a separate small bowl, whisk together the lime juice and salt until the salt dissolves. Whisk in the oil.
  3. Pour over the salad and toss, using your hands.



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19 Responses to “Gluten-Free Mexican Street Corn Fritters” Subscribe

  1. Librarian Lavender July 12, 2014 at 10:38 am #

    What a great recipe! Too bad you lost the photos! My computers constantly crash and not everything can always be saved… I hope you can make it again and it doesn’t sound too bad to eat this once more :)
    Librarian Lavender recently posted..My Yozocraft FavoritesMy Profile

  2. Carnivorous Maximus July 12, 2014 at 11:06 am #

    Don’t often comment on my wife’s blog, but have to give these little guys a big thumbs up. Tasty! CM

    • Rosemary July 12, 2014 at 9:45 pm #

      Hey — that’s a great endorsement! I’ve also passed this along to a GF friend who thought it looks great and I’m adding to my list to make SOON!

  3. cheri July 12, 2014 at 5:09 pm #

    Hi Susan, be still my heart, these look amazing. You even got a thumbs up from Carnivorous Maximus. So sorry about your computer, I’m lost without mine. (sounds kind of sad, doesn’t it)
    cheri recently posted..Avocado, Zucchini and Farro SaladMy Profile

  4. lizthechef July 13, 2014 at 7:51 am #

    Such a creative recipe, very much a “Susan recipe” – delicious, original and beautifully photographed.
    lizthechef recently posted..Writing Process Blog TourMy Profile

  5. Sandi Gaertner (@sandigtweets) July 13, 2014 at 9:41 am #

    Absolutely drooling over these!! Thank you for making these gluten free so they are easy for me to enjoy!

  6. apuginthekitchen July 13, 2014 at 11:33 am #

    Love these fritters and OMG with that kale avocado and mango salad, totally delicious. Thats my favorite kind of meal.
    apuginthekitchen recently posted..Black Forest Cake In A Jar For Fiesta Friday #24My Profile

  7. Choc Chip Uru July 13, 2014 at 9:38 pm #

    This recipe looks delicious, I am pretty sure the fritters are perfect for a midnight snack! 😀
    And sorry to hear about the photo loss, it has happened to me before so I know the feels!

    Choc Chip Uru
    Choc Chip Uru recently posted..And So Ends The 2014 World Cup…My Profile

  8. Oui, Chef July 16, 2014 at 9:23 am #

    I don’t need to cook gluten free, but I absolutely NEED to try these great looking fritters!
    Oui, Chef recently posted..Potato PoppersMy Profile

  9. Terra July 16, 2014 at 7:12 pm #

    I so want to make this recipe! I have been trying to include kale in my meals. They look so hearty and full of healthy love! Yum, Hugs, Terra
    Terra recently posted..Grilled Pasta and VegetablesMy Profile

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