Mexican Street Corn Hush Puppies from Tatiana Rosana

Corn is popping up at local farmer’s markets a little early this year — rejoice! And start thinking beyond the cob. Chef Tatiana Rosana of Outlook at the Envoy and its summer-long pop-up-in-residence, Para Maria, has a helpful way to put the much-anticipated, summer staple to good use. The talented cooker rolls two beloved preparations – corn fritters and Mexican street corn – into one delicious recipe so you can make the most of the extended season.


  • 2 cups buttermilk
  •  1/2 cup vegetable oil
  • 4 eggs, room temperature
  • 1 1/2 cup grilled corn
  • 1 cup minced white onions
  • 1/4 cup minced cilantro
  • 1/2 cup crumbled cotija cheese (or ricotta salata if not available)
  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika


  • Preheat oil in a large pot to 350 degrees F
  • In a bowl mix together buttermilk, oil, eggs, corn, onions, cilantro, and cheese. Set aside.
  • In another mixing bowl mix together cornmeal, flour, baking soda and salt.
  • Combine the wet and dry ingredients.
  • Using a 2 oz scoop, scoop hush puppies into fryer, making sure to flip or push them down for even cooking.
  • Top with spicy mayo, cheese, cilantro and paprika

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