Elote Poppers

Ingredients

• For deep fryingOil
• 125 g (1 cup)Plain flour
• 2 tablespoons from 1 container (177 g/6.25 oz)Old El Paso™ Original Taco Seasoning Mix
• 1 teaspoonBaking powder
• 1Egg
• 160 ml (⅔ cup)Milk
• 225 g (1½ cups), cooked as directed on the bagFrozen corn
• 1 tablespoonButter, melted
• 110 g (1 cup)Queso fresco, crumbled
• 240 g (1 cup)Mayonnaise
• 60 ml (¼ cup)Fresh lime juice
• 2 tablespoonsFresh coriander, chopped
• To tasteFresh coriander leaves
• To tasteSalsa
• To tasteAdditional queso fresco, crumbled

Instructions

1. 1

   Heat the oil

   Pour at least 5 cm (2 inches) of oil into a deep-fat fryer or heavy-based saucepan. Heat it to 175°C (350°F).

2. 2

   Mix and fry

   While the oil heats, combine the flour, taco seasoning, baking powder, egg, milk, cooked corn, melted butter and queso fresco in a large bowl, mixing well. Drop tablespoon-sized portions of the mixture into the hot oil and fry for 2–3 minutes, until deep golden brown. Drain on kitchen paper.

3. 3

   Make the aioli

   Mix the mayonnaise, lime juice and chopped coriander. Serve the warm poppers with the aioli, fresh coriander leaves, salsa and additional crumbled queso fresco.

What are elote poppers?

Elote is Mexican street corn, commonly served with a creamy, tangy and savoury coating. These poppers take inspiration from those flavours and mix corn, cheese and taco seasoning into small fried bites.

The recipe is a party-friendly twist rather than a traditional way of serving elote. Frozen corn keeps it practical in winter, while the lime-coriander aioli and extra queso fresco bring freshness and richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 4g protein, 9g carbs, 9g fat.

Corn and flour provide most of the carbohydrates, while the mayonnaise, frying oil, butter and queso fresco contribute much of the fat. The egg and cheese add some protein. Pair a serving with a fresh salad or vegetables for a more balanced plate.

The corn and seasoning

Cooked corn: prepare it as directed on the bag, then make sure it is not dripping wet before mixing it into the batter. Excess moisture can make the mixture looser and encourage oil to spit.

Taco seasoning: the mix seasons the batter throughout, so stir thoroughly to avoid pockets of concentrated seasoning.

Getting the batter right

Even mixing: combine the popper ingredients well so the corn and queso fresco are distributed through the flour mixture. The result should be a scoopable mixture that holds together when dropped from a spoon.

Portion size: tablespoon-sized portions cook through quickly and are easier to handle than large fritters. Keep them roughly similar in size for more even frying.

Frying to golden brown

Oil temperature: heat the oil to 175°C before adding the batter. If the oil is not hot enough, the poppers can absorb more oil; if it is too hot, their outsides may brown before the centres cook.

Doneness: fry for 2–3 minutes, looking for a deep golden-brown exterior. Drain the finished poppers on kitchen paper as directed.

A quick lime-coriander aioli

Bright flavour: the lime juice cuts through the rich mayonnaise and cheese, while chopped coriander gives the dip a fresh herbal note. Mix the aioli while the oil heats to keep the cooking time moving.

Serving: bring the poppers to the table warm, with the aioli and toppings alongside so everyone can add salsa, coriander leaves and extra queso fresco.

What to serve alongside

Fresh sides: a crisp green salad or sliced vegetables add a refreshing contrast to the fried bites. Keep the sides simple so the corn, cheese and lime flavours remain central.

For a gathering: serve these as a snack or appetiser with salsa and the aioli for dipping. They are also easy to set out on a platter while still warm.

Recipe notes & tips

• Use a thermometer to check that the oil reaches 175°C before frying.
• Cook the frozen corn as directed on its bag before adding it to the mixture.
• Drop in tablespoon-sized portions to keep the poppers manageable and evenly sized.
• Fry in batches if needed so the poppers have room in the oil.
• Mix the aioli while the oil heats, then serve it with the poppers warm.

Variations

• Add chilli: stir a little finely chopped fresh chilli into the batter for extra heat.
• Use another cheese: substitute a crumbly cheese with a similar salty, mild flavour for the queso fresco.
• More lime: add a little finely grated lime zest to the aioli for a stronger citrus note.
• Smoky dip: serve the poppers with a smoky salsa alongside the lime-coriander aioli.
• Fresh herbs: replace some of the coriander in the aioli with chopped parsley for a different herbal flavour.

Common mistakes to avoid

• Oil too cool: the poppers can turn greasy, so wait until it reaches 175°C before frying.
• Oil too hot: the outside may brown too quickly, so check the temperature and adjust the heat.
• Wet corn: extra moisture can loosen the batter and cause oil to spit, so drain the cooked corn well.
• Oversized portions: large poppers may not cook through in the stated time, so use tablespoon-sized scoops.
• Crowded pan: adding too many at once can lower the oil temperature, so fry in batches.

How to store

Refrigerate leftover poppers in an airtight container for up to 3 days, storing the aioli separately. Reheat the poppers in an oven until hot and crisp; avoid relying on a microwave if you want to retain their crunch.

Frequently asked questions