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Benjamin

Best Spicy Mexican Corn Bites: Quick & Flavorful Appetizer

Spicy Mexican corn bites are a bite-sized twist on the classic flavors of Mexican street corn. These crispy, cheesy bites are packed with corn, spices, and zesty goodness, making them perfect for parties, snacks, or a fun appetizer that everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 –25 bites
Course: Appetizer, Snack
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cups corn kernels fresh, frozen, or canned
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1/2 cup cotija cheese crumbled
  • 1/4 cup chopped cilantro
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 large egg beaten
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Oil for frying or cooking spray for baking
Optional Toppings:
  • Sour cream or crema
  • Lime wedges
  • Extra cotija cheese
  • Additional chili powder or hot sauce

Method
 

  1. In a large bowl, combine corn kernels, shredded cheese, cotija cheese, and chopped cilantro.
  2. Add the flour, cornmeal, beaten egg, chili powder, paprika, salt, and pepper. Mix until everything is well combined and holds together when pressed.
  3. Form the mixture into small balls or patties, about 1–2 inches in diameter. Place them on a plate or tray lined with parchment paper.
  4. For Frying: Heat oil in a skillet over medium heat. Fry the bites in batches, turning occasionally, until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
  5. For Baking: Preheat the oven to 400°F (200°C). Arrange the bites on a greased or parchment-lined baking sheet. Spray lightly with cooking spray and bake for 18–20 minutes, flipping halfway through, until golden brown.
  6. Serve warm, topped with sour cream or crema, a sprinkle of cotija cheese, and a squeeze of lime.

Notes

    • If the mixture doesn’t hold together well, add a little more flour or another beaten egg to help bind it.
    • For a spicier version, add cayenne pepper or diced jalapeños to the mix.
    • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
    • To freeze, shape the bites and freeze on a tray until firm. Transfer to a freezer-safe bag and cook from frozen, adjusting the time as needed.
 

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