Total Time: 30 minutes
Yield: 20–25 corn bites (depending on size)
Spicy Mexican Corn Bites are a flavorful, bite-sized appetizer combining sweet corn with zesty spices. Topped with tangy cotija cheese and a hint of chili powder, these crispy fritters bring bold Mexican-inspired flavor to any gathering. Serve as an appetizer, snack, or festive side dish.
Ingredients
- 2 cups frozen corn kernels (or fresh, cooked corn)
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon chili powder (adjust to taste)
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ¼ cup milk
- 2 tablespoons finely chopped fresh cilantro
- ¼ cup grated cotija cheese (or Parmesan as a substitute)
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon fresh lime juice (for garnish)
- Additional chili powder and cotija cheese for garnish (optional)
Instructions
Prepare the Corn Mixture: In a large bowl, combine flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir to blend well.
Add Wet Ingredients: Add the eggs, milk, and cilantro. Mix until smooth. Fold in the corn kernels and grated cotija cheese, ensuring even distribution.
Heat the Oil: In a large skillet over medium-high heat, warm the vegetable oil.
Fry the Corn Bites: Spoon tablespoon-sized portions of the batter into the hot skillet. Flatten slightly with the back of the spoon. Fry each side for 2–3 minutes, or until golden brown and crispy.
Drain and Garnish: Transfer the cooked bites to a paper towel-lined plate to drain excess oil. Drizzle with lime juice and sprinkle with additional chili powder and cotija cheese if desired.
Serve: Enjoy warm with salsa, sour cream, or guacamole for dipping.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the batter.
- To bake instead of fry, place spoonfuls on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–20 minutes until golden and crispy.
- These can be made ahead and reheated in the oven for a crispy texture.
- Cotija can be substituted with feta or queso fresco.
Nutrition (per bite)
Calories: 70 | Sugar: 2g | Sodium: 140mg | Fat: 4g | Saturated Fat: 1g | Unsaturated Fat: 3g | Trans Fat: 0g | Carbohydrates: 8g | Fiber: 1g | Protein: 2g | Cholesterol: 30mg
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Spicy Mexican Corn Bites
- Total Time: 30 minutes
- Yield: 20–25 corn bites (depending on size) 1x
Description
Spicy Mexican Corn Bites are a flavorful, bite-sized appetizer combining sweet corn with zesty spices. Topped with tangy cotija cheese and a hint of chili powder, these crispy fritters bring bold Mexican-inspired flavor to any gathering. Serve as an appetizer, snack, or festive side dish.
Ingredients
-
2 cups frozen corn kernels (or fresh, cooked corn)
-
¼ cup all-purpose flour
-
¼ cup cornmeal
-
½ teaspoon baking powder
-
½ teaspoon chili powder (adjust to taste)
-
½ teaspoon ground cumin
-
¼ teaspoon garlic powder
-
¼ teaspoon smoked paprika
-
¼ teaspoon salt
-
¼ teaspoon black pepper
-
2 large eggs
-
¼ cup milk
-
2 tablespoons finely chopped fresh cilantro
-
¼ cup grated cotija cheese (or Parmesan as a substitute)
-
2 tablespoons vegetable oil (for frying)
-
1 tablespoon fresh lime juice (for garnish)
-
Additional chili powder and cotija cheese for garnish (optional)
Instructions
Prepare the Corn Mixture: In a large bowl, combine flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir to blend well.
Add Wet Ingredients: Add the eggs, milk, and cilantro. Mix until smooth. Fold in the corn kernels and grated cotija cheese, ensuring even distribution.
Heat the Oil: In a large skillet over medium-high heat, warm the vegetable oil.
Fry the Corn Bites: Spoon tablespoon-sized portions of the batter into the hot skillet. Flatten slightly with the back of the spoon. Fry each side for 2–3 minutes, or until golden brown and crispy.
Drain and Garnish: Transfer the cooked bites to a paper towel-lined plate to drain excess oil. Drizzle with lime juice and sprinkle with additional chili powder and cotija cheese if desired.
Serve: Enjoy warm with salsa, sour cream, or guacamole for dipping.
Notes
-
For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the batter.
-
To bake instead of fry, place spoonfuls on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–20 minutes until golden and crispy.
-
These can be made ahead and reheated in the oven for a crispy texture.
-
Cotija can be substituted with feta or queso fresco.