Spicy Mexican Corn Bites

Table of Contents

This recipe for Spicy Mexican Corn Bites is tasty and entertaining, and it will be a big hit at your next party! The combination of cheese, hot jalapeños, and sweet corn, all seasoned with traditional Mexican spices, makes these little morsels incredibly flavorful.

Components:

Two cups of corn kernels, either fresh or frozen (if using frozen, defrost them first)
Half a cup of finely chopped onion
One little jalapeño, chopped finely (removing the seeds to reduce heat)
1/4 cup of freshly chopped cilantro
Half a cup of shredded Mexican cheese blend (or, for a more genuine flavor, cotija cheese)
One huge egg
Add extra all-purpose flour if necessary for binding, but use 1/4 cup.
Half a teaspoon of chili powder
Half a teaspoon of cumin
For added smoky taste, add 1/4 teaspoon of smoked paprika.
Half a teaspoon of powdered garlic
To taste, add salt and pepper.
For frying, use olive oil (or any other type of cooking oil).

Directions:

1. Get the corn mixture ready.

Add the corn kernels, finely diced onion, cilantro, and jalapeño to a large bowl.
Add the egg, flour, smoked paprika, cumin, garlic powder, chili powder, salt, pepper, and shredded cheese.
Stir everything until thoroughly blended. If the mixture is too wet, add a little more flour to help bind it together. The mixture should be thick and slightly sticky.

2. Create the Bites of Corn:

Make tiny, bite-sized balls or patties out of the corn mixture using your hands or a spoon (approximately 1-2 tablespoons each bite).
When the corn bites are ready to be fried, place them on a plate or tray.

3. Fry the Bites of Corn:

Add enough oil to cover the bottom of a big skillet or frying pan (about two teaspoons of olive oil) and heat it over medium heat.
Carefully add the corn bits to the pan once the oil is heated. If necessary, cook in batches rather than packing the pan too full.
The corn bites should be crispy and golden brown after 2 to 3 minutes of cooking on each side.
When finished, move them to a plate lined with paper towels so that any extra oil can be drained.

4. Offer:

While the Spicy Mexican Corn Bites are still hot and crispy, serve them right away.
Although they’re delicious on their own, you can serve them with salsa, guacamole, or sour cream on the side for dipping.

Extra Garnishes:

Fresh lime juice squeezed
Topped with cotija cheese and a dash of smoky paprika or chile pepper for added taste
Fresh cilantro leaves

Advice:

These corn nibbles can be baked in the oven for a lighter version. Place the formed bites on a parchment paper-lined baking sheet and bake for 15 to 20 minutes, turning halfway through, until golden and crispy, at 375°F (190°C).
Spice Level: If you prefer more heat, leave the seeds in the jalapeño, or add some finely chopped chipotle peppers or spicy sauce to the mixture.
Prepare Ahead: You may prepare the corn mixture in advance and keep it in the refrigerator for up to 24 hours. The prepared patties can also be frozen for later use; simply cook them when you’re ready.