Spicy Mexican Corn Bites (Printable Version)
Crunchy Mexican corn bites full of flavor with cotija, cilantro, and a little kick. Makes a great snack or side you won't forget.
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons vegetable oil (for frying)
02 -
1/4 cup grated cotija cheese (or swap with Parmesan)
03 -
2 tablespoons finely chopped fresh cilantro
04 -
2 large eggs
05 -
1/4 cup milk
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon smoked paprika
09 -
1/4 teaspoon garlic powder
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon chili powder (use more or less depending how spicy you want it)
12 -
1/2 teaspoon baking powder
13 -
1/4 cup cornmeal
14 -
1/4 cup all-purpose flour
15 -
2 cups corn kernels, cooked fresh or just frozen
→ For Garnish
16 -
Extra cotija cheese if you want
17 -
More chili powder (only if you like things spicy)
18 -
1 tablespoon lime juice, fresh squeezed
# Steps to Follow:
01 -
Dish these out while they're still warm and grab some salsa, guac, or sour cream for dipping.
02 -
Set the fried corn bites on a plate lined with paper towels so the oil gets soaked up. Splash on some fresh lime juice and dust with extra cotija cheese and chili powder if you’re in the mood.
03 -
Drop big spoonfuls of the mixture into the pan. Flatten them a little bit with the spoon and cook about 2-3 minutes on each side. They should turn golden and be crunchy.
04 -
Warm up the oil in your big skillet over medium-high. Make sure it’s hot enough before adding anything.
05 -
Mix the eggs, milk, and cilantro right into the dry mix. Keep stirring till it looks nice and smooth. Toss in the corn and grated cheese at the end.
06 -
Grab your flour, cornmeal, baking powder, both chili and cumin powders, garlic, smoked paprika, salt, and black pepper. Throw them all in a big bowl and mix it all up.
# Additional Notes:
01 -
If you want more spicy, throw in a diced jalapeño or a dash of cayenne.
02 -
Not feeling the frying? Bake them at 375°F for 15-20 minutes instead.
03 -
You can totally make these ahead and pop them back in the oven later so they stay crisp.