Clinton Kelly’s Mexican Corn Fritters

by Rachael Ray Show Staff 9:00 AM, December 8, 2014

Aired December 8, 2014

Serves 24 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


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.