Spicy Mexican Corn Bites
Crispy on the outside and tender inside, these Spicy Mexican Corn Bites are quick to prepare, making them perfect for weeknight snacks or party platters. They offer customizable spice levels and a crowd-pleasing flavor.
Ingredients
Main Ingredients
- 2 cups corn kernels (fresh or frozen) If using frozen, thaw and pat very dry.
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal Use medium-grind cornmeal for crunch.
- 1/2 teaspoon baking powder
- 1 teaspoon chili powder Adjust for spice level.
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 large egg Use at room temperature.
- 1/2 cup shredded cheese (cheddar or pepper jack) Freshly shredded melts better.
- Oil for frying Use a neutral oil.
Instructions
Preparation
- If using frozen corn, thaw it fully and spread it on paper towels to drain and dry. If using fresh, stand the cob upright and slice the kernels off with a sharp knife.
- In a large bowl, whisk together the flour, cornmeal, baking powder, chili powder, cumin, garlic powder, salt, and pepper.
- Fold the corn kernels, chopped onion, and cilantro into the dry mix until evenly coated.
- Whisk the egg in a small bowl, then stir it into the corn mixture until everything is combined.
- Fold in the shredded cheese gently so it’s evenly distributed.
- Pour about 1/4 inch of neutral oil into a skillet and heat over medium.
- Spoon about 1 tablespoon of mixture and shape into small patties. Fry until golden brown, about 3–4 minutes per side.
- Transfer cooked bites to a paper towel-lined plate to drain excess oil.
Notes
For extra crispiness, add a tablespoon of panko to the batter. Can be stored in the fridge for up to 3 days or frozen for up to 2 months.