Description
Spicy Mexican Corn Bites are crispy, flavorful little patties made with fresh or frozen corn, zesty jalapeño, and a blend of cheeses, seasoned with chili and smoked paprika. Perfect as an appetizer or party snack, these bites offer a delicious taste of Mexican-inspired street food with a creamy, spicy kick.
Ingredients
Scale
Main Ingredients
- 2 cups frozen or fresh corn kernels
- 1/4 cup finely chopped red bell pepper
- 1 small jalapeño, seeded and finely diced
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded pepper jack cheese
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1/3 cup all-purpose flour
- 1/4 cup cornmeal
- Oil for frying or baking
Garnishes
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the Mixture: In a large mixing bowl, combine the corn kernels, finely chopped red bell pepper, diced jalapeño, chopped green onions, garlic powder, chili powder, smoked paprika, salt, and black pepper. Stir well to evenly distribute the spices.
- Add Cheeses and Binders: Mix in the shredded pepper jack cheese, crumbled cotija (or feta) cheese, mayonnaise, and the lightly beaten egg. Stir thoroughly until all ingredients are well combined and the mixture is creamy.
- Incorporate Dry Ingredients: Add the all-purpose flour and cornmeal to the bowl. Mix until the batter holds together firmly. If the mixture feels too wet or loose, gradually add a little more flour until it reaches a moldable consistency.
- Form Patties: Scoop heaping tablespoons of the mixture and use your hands to shape them into small balls or flat patties, about bite-sized for easy serving.
- Cook by Frying (optional): Heat about 1/4 inch of oil in a skillet over medium heat. Fry the corn bites in batches to avoid overcrowding, cooking each side for 2–3 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer them to paper towels to drain excess oil.
- Cook by Baking (optional): Preheat your oven to 400°F (204°C). Place the formed bites on a parchment-lined baking sheet. Lightly spray or brush them with oil. Bake for 15–18 minutes, flipping the bites halfway through, until they are golden and crispy on the outside.
- Serve: Garnish the finished corn bites with chopped cilantro and lime wedges. Serve warm, optionally with creamy dipping sauces such as chipotle mayo or a sour cream-lime blend for an extra burst of flavor.
Notes
- For a spicier version, add a dash of your favorite hot sauce directly into the mixture.
- These corn bites make excellent appetizers or snacks at parties and pair wonderfully with creamy dips like chipotle mayo or sour cream with lime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-Inspired
