Elote Poppers

A fun twist on elote (Mexican street corn)--frozen corn makes this fun for wintertime game day events--they will disappear quickly at your get-together!
Prep 10 Minutes
Total 30 Minutes
Servings 30

Ingredient List

  • Oil for deep frying

Poppers

  • 1 cup Gold Medal™ all-purpose flour
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 teaspoon baking powder
  • 1 egg
  • 2/3 cup milk
  • 1 1/2 cups frozen corn, cooked as directed on bag
  • 1 tablespoon butter, melted
  • 1 cup crumbled queso fresco cheese

Aioli

  • 1 cup mayonnaise
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro

Additional ingredients for serving, if desired

  • Fresh cilantro leaves
  • Salsa
  • Additional crumbled queso fresco cheese
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Recipe Continues Below

Preparation

  1. In deep fat fryer or heavy saucepan, heat at least 2 inches oil to 350°F.
  2. While oil is heating, mix Popper ingredients in large bowl, stirring well. Drop tablespoonful-size pieces of dough into hot oil. Fry 2 to 3 minutes or until deep golden brown. Drain on paper towels.
  3. Mix Aioli ingredients. Serve with warm poppers and additional ingredients.

Nutrition

  • 1 Popper Calories 140 (Calories from Fat 110);  Total Fat 12g (Saturated Fat 2 1/2g ,Trans Fat 0g);  Cholesterol 15mg;  Sodium 150mg;  Potassium 40mg;  Total Carbohydrate 6g (Dietary Fiber 0g ,Sugars 0g);  Protein 1g
  • % Daily Value: Vitamin A 0%;  Vitamin C 0%;  Calcium 4%;  Iron 0%
  • Exchanges: 1/2 Starch;  2 1/2 Fat
  • Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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