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
Scale
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.
