If you’re craving a snack that bursts with vibrant flavors and a satisfying crunch, this Crispy Elote Egg Rolls Recipe is an absolute must-try. Combining the smoky sweetness of charred corn with creamy cotija cheese, tangy lime, and just the right kick of chili powder, these egg rolls turn traditional Mexican street corn into a fun, shareable appetizer. Perfect for parties, weeknight snacks, or when you want to impress friends without spending hours in the kitchen, this recipe is guaranteed to become one of your favorites!
Ingredients You’ll Need
Every ingredient in this Crispy Elote Egg Rolls Recipe is simple but essential, coming together to create a perfect balance of creamy, tangy, spicy, and crunchy textures. Each component adds its own unique twist, making the filling rich and flavorful while keeping the outside irresistibly crispy.
- 2 cups fresh or frozen corn kernels: The star of the dish, providing natural sweetness and texture.
- 1/4 cup mayonnaise: Adds creaminess and helps bind the filling together.
- 1/4 cup sour cream: Brings a tangy richness that complements the lime juice.
- 1/4 cup cotija cheese, crumbled: Offers a salty, crumbly texture; Parmesan is a fine substitute if needed.
- 1 tablespoon lime juice (freshly squeezed): Adds brightness and acidity to brighten the flavor profile.
- 1 teaspoon chili powder: Provides mild heat and authentic Mexican flavor.
- 1/2 teaspoon smoked paprika (optional): Adds a subtle smoky depth that enhances the corn’s natural sweetness.
- 1/4 teaspoon garlic powder: For a gentle garlic kick without overpowering.
- 1/4 teaspoon onion powder: Rounds out the flavor with a mild savory hint.
- Salt and pepper to taste: Essential to balance and enhance all the other flavors.
- 10 egg roll wrappers: Crispy and golden when fried, holding everything together perfectly.
- Vegetable oil, for frying: Ensures even browning and crispiness.
- Fresh cilantro, chopped: A fresh garnish that adds color and a herby finish.
- Extra crumbled cotija cheese: For sprinkling on top before serving.
- Lime wedges: To squeeze over for an extra burst of citrusy goodness.
- Hot sauce or salsa: Optional but highly recommended for an extra kick.
How to Make Crispy Elote Egg Rolls Recipe
Step 1: Cook the Corn
Start by heating a medium skillet over medium heat. Add your fresh or frozen corn kernels and cook them until they develop a slight char and are heated through, about 4 to 5 minutes. This step is crucial as it brings out the natural sweetness of the corn and adds that smoky note reminiscent of traditional elote. Set the cooked corn aside to cool before mixing.
Step 2: Prepare the Elote Filling
In a large bowl, whisk together the mayonnaise, sour cream, crumbled cotija cheese, freshly squeezed lime juice, chili powder, smoked paprika (if using), garlic powder, onion powder, salt, and pepper. Once smooth, fold in the cooled corn kernels until evenly coated. This creamy mixture is the heart of the Crispy Elote Egg Rolls Recipe, offering that classic elote flavor in every bite.
Step 3: Assemble the Egg Rolls
Lay out one egg roll wrapper on a clean surface with a corner pointing towards you. Spoon roughly two tablespoons of the elote filling onto the center. Fold the sides snugly over the filling, then carefully roll the wrapper tightly from the bottom corner upward. Use a dab of water to seal the final corner, ensuring your crispy filling stays perfectly enclosed. Repeat until all the filling and wrappers are used.
Step 4: Fry to Golden Perfection
Pour about two inches of vegetable oil into a large, deep skillet or pot and heat it over medium-high heat until it reaches 350°F (175°C). Carefully add a few egg rolls at a time; don’t overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and irresistibly crispy. Use a slotted spoon to transfer them to paper towels to drain excess oil.
Step 5: Garnish and Serve
Right after frying, sprinkle the egg rolls with extra crumbled cotija cheese and freshly chopped cilantro. Serve hot with lime wedges on the side and a drizzle of your favorite hot sauce or fresh salsa. The contrast between warm, crunchy egg rolls and zesty garnishes creates a flavor explosion that’s hard to beat.
How to Serve Crispy Elote Egg Rolls Recipe
Garnishes
Garnishes elevate the visual appeal and flavor profile of your Crispy Elote Egg Rolls Recipe. Fresh cilantro and extra crumbled cotija cheese add a pop of green and a burst of salty richness. A squeeze of fresh lime over the top brightens each bite, while drizzles of hot sauce or tangy salsa bring all the components together in delightful harmony.
Side Dishes
These egg rolls pair wonderfully with simple sides that complement their richness. Try serving them alongside a fresh green salad, creamy guacamole, or tangy pico de gallo to balance the crispy, creamy sensations. For a heartier meal, a bowl of black bean soup or Mexican rice makes a perfect companion.
Creative Ways to Present
To impress guests, slice the egg rolls diagonally to showcase the colorful filling inside. Arrange them neatly on a platter with small bowls of dipping sauces like chipotle mayo or cilantro-lime crema for variety. For casual gatherings, serve the egg rolls on a large plate lined with lettuce leaves and garnish liberally with lime wedges and fresh herbs.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crispy Elote Egg Rolls Recipe, store them in an airtight container in the refrigerator for up to two days. To retain their crispiness, place a paper towel underneath to absorb moisture. Avoid stacking them too tightly to prevent sogginess.
Freezing
This recipe freezes wonderfully. Assemble the egg rolls but don’t fry them. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe container or bag and store for up to one month. When ready, fry them straight from the freezer for an easy, make-ahead snack.
Reheating
To reheat leftover or frozen egg rolls, bake them in a preheated oven at 375°F (190°C) for 10-12 minutes or until hot and crispy. This method helps maintain their crunchy exterior without getting soggy, unlike microwaving.
FAQs
Can I bake the egg rolls instead of frying them?
Absolutely! Baking is a great alternative if you want to reduce the oil. Brush the egg rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through for even browning. While they won’t be quite as crispy as frying, they’ll still taste delicious.
What if I can’t find cotija cheese?
If cotija cheese is hard to find, Parmesan cheese makes an excellent substitute that still provides a salty, tangy kick. You could also try feta for a different but tasty twist.
How spicy are these egg rolls?
The spice level is mild and adjustable. The chili powder adds warmth without overwhelming heat. Feel free to add more chili powder or a pinch of cayenne if you prefer a spicier version.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works in a pinch. Just drain it well and pat dry before cooking to avoid excess moisture, which can make the filling soggy.
How long do these egg rolls last once cooked?
Once cooked, it’s best to enjoy the egg rolls immediately for maximum crispiness. However, they can be stored in the refrigerator for up to two days and reheated to regain some crunch.
Final Thoughts
This Crispy Elote Egg Rolls Recipe is a delightful way to enjoy the flavors of Mexican street corn in a fun, handheld form. Whether you’re serving them at a party or just treating yourself to a special snack, their creamy, tangy filling paired with a perfectly crispy shell makes them utterly addictive. Give this recipe a go and watch them disappear right off the plate!
Print
Crispy Elote Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 egg rolls (serves 10)
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
These Crispy Elote Egg Rolls are a delightful fusion snack combining the flavors of Mexican street corn with the satisfying crunch of golden-fried egg rolls. Filled with a creamy, cheesy, and slightly spicy corn mixture, they are perfect for appetizers, parties, or a fun snack to enjoy with friends and family.
Ingredients
For the Egg Rolls:
- 2 cups fresh or frozen corn kernels (about 2 ears of corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled (or Parmesan cheese as a substitute)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 10 egg roll wrappers
- Vegetable oil, for frying
For Garnish and Serving:
- Fresh cilantro, chopped
- Extra crumbled cotija cheese
- Lime wedges
- Hot sauce or salsa
Instructions
- Prepare the filling: In a medium skillet over medium heat, cook the corn until slightly charred and heated through, about 4-5 minutes. If using frozen corn, cook until defrosted and heated thoroughly. Remove from heat and set aside to cool slightly.
- Make the elote filling: In a large bowl, mix together the mayonnaise, sour cream, crumbled cotija cheese, fresh lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the cooked corn kernels and stir well to combine. Taste and adjust seasoning if necessary.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the elote filling into the center. Fold the sides over the filling, then roll tightly from the bottom corner upward, sealing the top corner with a little water to secure. Repeat for all wrappers and filling.
- Fry the egg rolls: In a large pot or deep skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes each, turning occasionally until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Garnish the crispy elote egg rolls with extra crumbled cotija cheese, chopped fresh cilantro, lime wedges, and a drizzle of hot sauce or salsa if desired. Serve immediately while hot and crunchy for the best experience.
Notes
- Use fresh corn for the best texture and flavor, but frozen corn works well too.
- Be sure to seal the egg rolls properly with water to prevent the filling from leaking during frying.
- Maintain the oil temperature to ensure even crisping without greasiness.
- Can be baked instead of fried for a lighter version, but frying yields the crispiest results.
- Substitute cotija with Parmesan if unavailable, though cotija provides a more authentic Mexican flavor.
- Adjust chili powder to your preferred spice level.
