introduction
Spicy Mexican Corn Bites are a delicious and fun snack or appetizer that bring a burst of flavor to any party or gathering. These little bites are perfect for anyone who loves a bit of heat and zest in their food. Made with fresh corn and jalapeños, they are crispy on the outside and soft on the inside. Serve them with a spicy aioli, and you will have a hit on your hands!
why make this recipe
This recipe is great for many reasons. First, it’s easy to make and requires simple ingredients. Second, it brings a unique flavor to your table that is sure to impress your guests. Lastly, these corn bites are versatile. You can serve them as an appetizer at a party, a snack for game day, or even as a side dish. They are fun to eat and enjoyable for both kids and adults.
how to make Spicy Mexican Corn Bites
To create these delightful corn bites, follow these steps:
Ingredients:
- 1 cup roasted corn kernels (fresh, canned, or frozen)
- ½ cup finely diced jalapeños (adjust to taste)
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, and queso quesadilla)
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- ½ teaspoon baking powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon hot sauce (optional, for extra heat)
- Fresh cilantro leaves
- Lime wedges
- Crumbled cotija cheese (optional)
Directions:
Step 1: Roast the Corn
If using fresh corn, roast the corn kernels in a pan over medium heat until they begin to brown. If using canned or frozen corn, you can skip this step.
Step 2: Prepare the Corn Bite Batter
In a bowl, combine the roasted corn, diced jalapeños, shredded cheese, flour, cornmeal, baking powder, chili powder, smoked paprika, cumin, and salt. In a separate bowl, whisk together the egg and milk. Combine both mixtures and add the cilantro and lime juice. Mix until just combined.
Step 3: Shape and Fry the Bites
Heat oil in a frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil. Fry the bites until they are golden brown on both sides. Remove and drain on paper towels.
Step 4: Make the Spicy Aioli (Optional)
In a small bowl, mix the mayonnaise, lime juice, chili powder, and hot sauce. Adjust to taste.
Step 5: Serve and Garnish
Serve the corn bites hot, garnished with fresh cilantro leaves, lime wedges, and crumbled cotija cheese if desired.
how to serve Spicy Mexican Corn Bites
These corn bites are best served warm right out of the pan. Pair them with spicy aioli for dipping. You can also serve them with a side of salsa or guacamole for extra flavor. They make a great addition to nacho platters or can stand alone as a tasty snack.
how to store Spicy Mexican Corn Bites
To store your corn bites, let them cool completely before placing them in an airtight container. Keep them in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F (175°C) until warmed through. This helps retain their crispiness compared to microwave reheating.
tips to make Spicy Mexican Corn Bites
- Ensure your oil is hot enough before frying to make the bites crispy.
- Adjust the jalapeños based on your heat preference; you can leave them out for milder bites.
- For a dairy-free version, substitute the cheese with a dairy-free blend.
variation
You can customize your corn bites by adding different ingredients. Consider adding black beans, diced bell peppers, or spices like garlic powder and onion powder for extra flavor.
FAQs
Q1: Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Just make sure to thaw and drain it before using.
Q2: Can I bake these instead of frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C), arrange the bites on a baking sheet, brush with oil, and bake until golden brown, about 20-25 minutes.
Q3: How can I make these bites gluten-free?
To make gluten-free bites, substitute the all-purpose flour with a gluten-free flour blend. Ensure your cornmeal is also certified gluten-free.
Spicy Mexican Corn Bites
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Delicious and fun spicy corn bites, perfect for appetizers or snacks, featuring fresh corn and jalapeños.
Ingredients
- 1 cup roasted corn kernels (fresh, canned, or frozen)
- ½ cup finely diced jalapeños (adjust to taste)
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, and queso quesadilla)
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- ½ teaspoon baking powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon hot sauce (optional, for extra heat)
- Fresh cilantro leaves
- Lime wedges
- Crumbled cotija cheese (optional)
Instructions
- Roast the corn kernels in a pan over medium heat until browned, if using fresh corn; otherwise, skip this step.
- In a bowl, combine roasted corn, diced jalapeños, shredded cheese, flour, cornmeal, baking powder, chili powder, smoked paprika, cumin, and salt. In a separate bowl, whisk together the egg and milk. Combine both mixtures and add cilantro and lime juice. Mix until just combined.
- Heat oil in a frying pan over medium heat. Drop spoonfuls of the batter into the oil and fry until golden brown on both sides. Remove and drain on paper towels.
- For the spicy aioli, mix mayonnaise, lime juice, chili powder, and hot sauce in a small bowl. Adjust to taste.
- Serve the corn bites hot, garnished with fresh cilantro leaves, lime wedges, and crumbled cotija cheese if desired.
Notes
Ensure oil is hot enough before frying for crispy bites. Adjust jalapeños based on heat preference and consider a dairy-free option with a dairy-free cheese blend.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
