Description
Spicy Mexican Corn Bites are a zesty and flavorful appetizer inspired by the bold flavors of Mexican street corn. These crispy, cheesy bites are filled with sweet corn, tangy lime, and a spicy kick, perfect for parties, game days, or snacking!
Ingredients
Units
Scale
- For the Corn Bites:
- 2 cups frozen corn kernels, thawed (or fresh corn)
- 1/2 cup crumbled cotija cheese (or feta)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons diced jalapeños (fresh or pickled)
- 1 large egg
- 1/3 cup all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- For Frying:
- Vegetable oil (for frying)
- For Garnish:
- Lime wedges
- Extra cilantro
- Chili powder or Tajín
Instructions
- Prepare the Corn Mixture:
- In a large mixing bowl, combine the corn, cotija cheese, cheddar cheese, cilantro, jalapeños, egg, flour, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix until fully combined and a thick mixture forms.
- Shape the Bites:
- Scoop about 1 tablespoon of the mixture and form it into small balls or patties. Place them on a plate or baking sheet.
- Heat the Oil:
- Heat about 1 inch of vegetable oil in a skillet over medium heat. Test the oil with a small drop of batter—if it sizzles, the oil is ready.
- Fry the Corn Bites:
- Fry the corn bites in batches, being careful not to overcrowd the skillet. Cook for 2–3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- Serve:
- Arrange the corn bites on a serving platter. Garnish with extra cilantro, a sprinkle of chili powder or Tajín, and serve with lime wedges on the side.
Notes
- For a lighter version, bake the bites at 400°F (200°C) for 15–20 minutes, flipping halfway, or air-fry at 375°F (190°C) for 10–12 minutes.
- Serve with dipping sauces like sour cream, guacamole, or spicy mayo for added flavor.
- Add diced red bell peppers or green onions for extra color and crunch.