Step

• Step 1

  In a large mixing bowl, combine the corn, cotija, cilantro, red onion, pickled jalapeño, and lime zest. Set aside.  

  Ingredients

  • 3 Cup Canned Corn, drained

  • 1 Cup cotija cheese, crumbled

  • 1/2 Cup cilantro, chopped

  • 1/3 Cup red onion, diced

  • 3 Tablespoon pickled jalapenos, chopped

  • 1 Whole lime, zested

• Step 2

  In a medium mixing bowl, whisk together the flour, cornmeal, Tajín, and baking powder. Set aside.  

  Ingredients

  • 1 Cup all-purpose flour

  • 2 Tablespoon corn meal

  • 2 Teaspoon Tajin

  • 1 Teaspoon baking powder

• Step 3

  In a small mixing bowl, whisk the milk and eggs until well combined. Add the egg mixture to the large bowl with the corn and stir to combine. Slowly add the dry ingredients to the corn mixture and fold with a rubber spatula until well mixed.  

  Ingredients

  • 1 Cup milk

  • 2 Large eggs

• Step 4

  Drizzle the Flatrock with oil and spread it with a metal spatula to coat the surface. Using a 2-ounce ice cream scoop, portion the batter onto the Flatrock and press down to a thickness of 1/4 inch. Repeat, working quickly, until all the batter is used, or work in batches. 

• Step 5

  Cook the fritters for 2 minutes, then flip. Continue cooking for an additional 2 minutes, until the fritters are golden brown. 

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• Step 6

  Transfer the fritters to a serving platter and top with desired toppings. Serve immediately and enjoy!