Spicy Mexican Corn Bites
These flavorful Spicy Mexican Corn Bites combine the natural sweetness of corn with bold Mexican spices for an irresistible snack or appetizer. With a golden, crispy crust and a salty, spicy flavor, these corn bites will quickly become your new favorite. Whether you’re hosting a party, craving a quick bite, or need a tasty appetizer for taco night, these corn bites are the perfect choice!
Ingredients
- 2 cups corn kernels fresh or thawed frozen corn
- ½ cup flour or gluten-free alternative
- 1 tsp baking powder
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- 1 egg beaten
- 1 tbsp lime zest
- 1 tbsp lime juice
- ½ cup shredded cheese cheddar or Mexican blend
- ¼ cup chopped cilantro optional
- Oil for frying vegetable or canola
Instructions
Prepare the Corn
- If using fresh corn, cut the kernels off the cob and pat dry.
- If using frozen corn, thaw and drain any excess moisture to ensure a crispy texture.
Mix the Batter
- In a large bowl, combine flour, baking powder, chili powder, smoked paprika, cumin, garlic powder, and salt.
- Stir in the corn, shredded cheese, and cilantro.
- Add the beaten egg, lime zest, and lime juice, mixing until the batter forms a thick consistency.
Heat the Oil
- Heat about 2 inches of oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Test by dropping a small piece of batter into the oil—if it sizzles, it’s ready!
Fry to Perfection
- Use a spoon to drop small scoops of batter into the hot oil.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Add the Finishing Touch
- Squeeze fresh lime juice over the corn bites for an extra burst of flavor.
- Serve hot with your favorite dipping sauce!
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the batter
- You can bake these instead of frying them by placing them on a parchment-lined baking sheet and baking at 375°F (190°C) for 15-20 minutes or until golden and crispy.
- These can be made ahead of time and reheated in the oven for a crispy texture.
- You can substitute cotija cheese with feta or even queso fresco if needed.