Celebrating National Dairy Month with Real California Milk...Featuring Mexican Street Corn Fritters #NationalDairyMonth

Photo provided by California Milk

June is National Dairy Month, so I'm partnering with my friends at Real California Milk to celebrate! Today, I'm sharing a delicious appetizer recipe using delicious California-produced dairy products! Their fun recipe for Mexican Street Corn Fritters transforms the traditional Mexican street food elotes into a fun appetizer that's perfect for any Summer fiestas you have planned.  Lightly spiced pancake-like corn fritters are flavored with grilled corn kernels and spices. They're cooked...then topped with more grilled corn kernels, crumbled queso fresco cheese -- which is similar to feta -- cilantro, green onions, and a cilantro-lime yogurt drizzle. Not only are these corn fritters full of flavor, they're also a perfect meatless veg-friendly appetizer option. Wait until you see how simple these corn fritters are to whip up -- and combination of flavors and textures is absolute big-flavor perfection!

Mexican Street Corn Frittersfrom Real California Milk

Ingredients (makes 32 fritters):

• 4 ears fresh corn
• 1/3 cup cornmeal
• 1/3 cup flour
• 1/2 tsp. baking powder
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. sea salt
• 1 large egg
• 1/2 cup fat-free Real California milk
• 1/4 cup sliced green onions (2-3 green onions)
• 3 tsp. lime juice, divided use
• 1 cup crumbled Real California queso fresco, divided use
• 4 tsp. olive oil
• For garnish: sliced green onions and chopped cilantro

Cilantro-Lime Yogurt Drizzle:

• 1/2 cup plain Real California yogurt
• 2 tsp. lime juice
• 2 tbs. chopped cilantro

Directions:Step 1: Heat a grill over medium-high heat and spray with olive oil. Grill the corn, turning occasionally, until cooked and charred in some places -- approx. 8-10 minutes. Remove the corn cobs from grill and cool. Use a sharp knife to cut the kernels from the cobs -- you should have about 2 ½ cups. Reserve.
Step 2: Whisk the cornmeal, flour, baking powder, chili powder, garlic powder, and salt together in a large bowl. Whisk the egg and milk together in a small bowl. Pour the wet ingredients into the dry ingredients and stir just to combine. Stir in the chives, 2 cups of the reserved corn kernels, 2 teaspoons lime juice and 3/4 cup queso fresco. Mix the remaining 1/2 cup corn, 1/4 cup queso fresco, 1 teaspoon lime juice, and a pinch of salt together in a small bowl to use as the topping.Step 3: Heat a cast iron or nonstick skillet over medium heat and spray or brush with about 1 teaspoon of olive oil. Place 8 spoonfuls of the batter into the pan (about 1 tablespoon each), flattening them slightly. Cook 3-4 minutes until golden brown, then flip and cook another 2-3 minutes. Remove from the skillet. Working in batches, heat the remaining oil and cook the remaining fritters Step 4: Make the cilantro-lime yogurt. Combine the yogurt, lime juice, and cilantro in a small bowl. Drizzle some of the cilantro-lime yogurt on top of the fritters. Then, top each fritter with a small amount of the remaining grilled corn and queso fresco. Finally, garnish with green onions and cilantro.

These Mexican Street Corn Fritters really are the perfect bite to celebrate National Dairy Month! The fritters are perfectly complemented by the tart cilantro-lime yogurt drizzle, herbal cilantro and green onion, and the salty punch of the crumbled queso fresco. For larger parties, you might want to double this recipe -- once people taste one of these bite-size appetizers, they go crazy for them and WILL come back for more!

Disclosure: Real California Milk provided me with a variety of their delicious dairy products to facilitate this National Dairy Month post. All opinions stated are solely my own.

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