A bold fusion of crispy egg rolls filled with creamy, cheesy elote-style corn and served with a vibrant jalapeño crema dipping sauce—these appetizers bring the heat and the crunch in every bite. Inspired by the classic flavors of Mexican street corn, this dish combines familiar comfort with an irresistible twist.

Why You’ll Love This Recipe

These Mexican street corn egg rolls offer the perfect combination of creamy, spicy, and crispy, making them an excellent appetizer or party snack. Here’s why they’ll become a favorite:

• A creative and fun way to enjoy classic elote flavors
• Easy to assemble and quick to fry for immediate satisfaction
• Pairs creamy filling with a crisp golden shell
• The jalapeño crema adds a bright, spicy contrast
• Great for entertaining or game-day snacks
• Customizable with your favorite cheeses or added spice

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Egg Rolls:
1 cup corn kernels (fresh, frozen, or grilled)
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/2 cup shredded pepper jack cheese
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon chopped green onions
8 egg roll wrappers
Oil, for frying
Sliced jalapeños, for garnish

For the Jalapeño Crema:
1/2 cup sour cream
1/4 cup mayonnaise
1 jalapeño, deseeded
1 tablespoon lime juice
1 tablespoon chopped cilantro
Salt to taste

directions

1. In a large bowl, combine the corn, cream cheese, mayonnaise, pepper jack cheese, smoked paprika, chili powder, garlic powder, and green onions. Mix well until smooth and evenly incorporated.
2. Lay out the egg roll wrappers on a clean surface. Place about 2 tablespoons of the corn mixture in the center of each wrapper.
3. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the edge.
4. Heat oil in a deep skillet or frying pan to 350°F (175°C).
5. Fry the egg rolls in small batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
6. For the crema, blend the sour cream, mayonnaise, jalapeño, lime juice, cilantro, and salt until smooth and creamy.
7. Serve the egg rolls hot with jalapeño crema on the side. Garnish with fresh jalapeño slices and a sprinkle of chili powder if desired.

Servings and timing

Servings: 4 (makes 8 egg rolls)
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Extra Spicy: Leave some seeds in the jalapeño or add hot sauce to the filling.
• Grilled Corn: Use charred grilled corn for extra smoky flavor.
• Cheese Swap: Try cotija or Monterey Jack for a milder or more traditional Mexican cheese.
• Baked Version: Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping once.
• Veggie Boost: Add sautéed onions, peppers, or black beans to the filling for more texture and nutrition.

storage/reheating

Storage: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes until crispy. Avoid microwaving to preserve texture.
Freezing: Freeze uncooked egg rolls on a baking tray, then transfer to a freezer bag. Fry or bake from frozen, adding a few extra minutes to cook time.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls in advance and refrigerate them until ready to fry. You can also freeze them uncooked.

Do I have to use pepper jack cheese?

No, but pepper jack adds a nice kick. Monterey Jack, cheddar, or a Mexican cheese blend all work well.

Can I use canned corn?

Yes, canned corn works in this recipe. Be sure to drain it well to avoid excess moisture.

How do I keep the egg rolls from getting soggy?

Drain them on paper towels immediately after frying, and serve promptly. Avoid overcrowding when frying to keep the oil hot.

What if I don’t have a blender for the crema?

You can finely chop the jalapeño and cilantro, then whisk the ingredients together by hand.

Can I use spring roll wrappers instead?

Egg roll wrappers are thicker and better suited for frying. Spring roll wrappers can work, but the texture will be more delicate.

How spicy is the crema?

Mild to moderate, depending on the jalapeño. Deseeding it keeps the heat manageable.

What dipping sauces pair well besides crema?

Try avocado crema, chipotle mayo, or a squeeze of lime over sour cream.

Can I bake these egg rolls instead of frying?

Yes. Bake at 400°F (200°C) for 20–25 minutes, brushing lightly with oil and flipping halfway.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or sunflower oil.

Conclusion

Mexican street corn egg rolls with jalapeño crema are a bold, crowd-pleasing appetizer that combines the crave-worthy flavors of elote with the crisp indulgence of deep-fried snacks. Whether served at parties, game nights, or family dinners, these flavorful bites are guaranteed to impress. Enjoy them hot with the zesty crema and watch them disappear in minutes.

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