Mexican corn fritters topped with tomatoes, onions and cilantro.
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These Mexican corn fritters will not disappoint! If there’s one type of food that we love, its Mexican food. There are so many different Mexican dishes, all sporting different colours and flavours. Mexican food is all about fresh ingredients and bold flavours. These corn fritters are no exception! They are pan fried to get a nice crispy texture on the outside and then topped with a fresh homemade salsa and a cheesy jalapeño aioli. We made our cheesy jalapeño sauce using Zengarry’s jalapeño cheddar cashew cheese! If you don’t have access to this specific cheese, you can achieve the same flavours by adding any cheddar cashew cheese and a few slices of jalapeño pepper to your sauce, but we’ll get to that down below!

Mexican corn fritters topped with tomatoes, onions and cilantro.

This recipe for these Mexican corn fritters are fairly low carb, gluten free and will leave you feeling satisfied! They were much more filling than we anticipated. These fritters also save great for later, we took ours for lunch the next day and they were just as delicious. We hope this recipe opens you up to the unlimited possibilities of Mexican cuisine! If you’re looking for more Mexican recipes, click here for ours! As always, if you try them, tag us on social media! @plantbasedrelationship


Recipe by plantbasedrelationshipCourse: LunchCuisine: MexicanDifficulty: Medium


Prep time


Cooking time




  • 6 cups of fresh corn, you can use frozen thawed corn if you can’t find fresh!

  • 2 tsp of onion powder

  • 1 tsp of sriracha sauce

  • 1 tsp of salt

  • 1 ¼ cup of cornstarch

  • 1 tsp of garlic powder

  • 3 roma tomatoes (diced)

  • ½ a red onion (diced)

  • 1 tbsp of fresh cilantro (diced)

  • ½ of a green pepper (diced)

  • ¼ cup of vegan mayo

  • 2 – 3 tbsp of jalapeño cheddar cashew cheese

  • ¼ cup of raw cashews

  • ½ cup of water

  • 1 clove of garlic (diced)

  • 2 tbsp of chives (diced)

  • 2 tbsp of avocado oil


  • Heat a large frying pan on medium heat and add your avocado oil.
  • In your food processor combine your fresh corn, cornstarch, onion powder, garlic powder, sriracha sauce and salt. Pulse until a thick, chunky consistency is reached.
  • Form small patties out of your mixture and place on your frying pan. Lightly press down with a spatula to create a burger Pattie shape.
  • Pan fry for roughly 5 minutes each side or until they get a crispy exterior. Preheat oven to 350 degrees.
  • Once oven is preheated transfer your fritters to a baking tray. Set your timer for 20 minutes.
  • While you wait, grab a bowl for your salsa. Add your diced tomatoes, onion, green pepper, cilantro and a dash of salt and pepper. Stir to combine.
  • Using a high powered blender, combine your vegan mayo, cashew cheese, raw cashews and water. Watch your consistency, you may need to add more water to achieve a pourable sauce! Heat in a small saucepan for 5 minutes to bring all the flavours together. The sauce can be eaten raw but we found heating it up added a nice warmth to the dish!
  • Remove fritters from the oven and plate. Top with your fresh salsa and a generous drizzle of your jalapeño cheddar sauce. Optional, if you have any ripe avocados around, this dish would go great with some guac or vegan sour cream! Enjoy.


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