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Playing Clinton Kelly’s Mexican Corn Fritters


For the corn fritters
  • 1 7.5-ounce box corn muffin mix
  • 1/2 cup all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2 cup milk
  • 1 egg
  • 1/2 stick unsalted butter, melted
  • 1 small bunch scallions, grilled and chopped
  • 1 cup corn kernels, grilled and fresh cut from the cob or frozen
  • Sea salt
For the dipping sauce
  • 1/4 cup crumbled Cortija cheese (crumbled feta or shredded Parmesan cheese can be substituted)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 teaspoons Tabasco
  • Salt and pepper to taste


Serves: 24 fritters


Combine corn muffin mix, flour, paprika and cayenne in a bowl. In a separate bowl, mix milk, egg and melted butter, then add to dry ingredients. Stir in scallions and corn. In a Dutch oven, heat vegetable oil to 365°F. Drop batter by tablespoons into oil and fry until golden brown. Drain on paper towels. While still hot, sprinkle with sea salt and serve.

For dipping sauce: In a food processor, combine all ingredients and blend until smooth. Serve in a small bowl with the fritters.