Spicy Mexican Corn Bites (Print Version)
# Ingredients:
→ Corn Mixture
01 -
2 cups frozen corn kernels, thawed (or fresh corn)
02 -
1/2 cup crumbled cotija cheese (or feta)
03 -
1/2 cup shredded cheddar cheese
04 -
1/4 cup fresh cilantro, chopped
05 -
2 tablespoons jalapeños, diced (fresh or pickled)
06 -
1 large egg
07 -
1/3 cup all-purpose flour
→ Seasonings
08 -
1 teaspoon chili powder
09 -
1/2 teaspoon smoked paprika
10 -
1/2 teaspoon garlic powder
11 -
Salt and pepper to taste
→ For Cooking & Garnish
12 -
Vegetable oil for frying
13 -
Fresh lime wedges
14 -
Extra cilantro for garnish
15 -
Chili powder or Tajín for sprinkling
# Instructions:
01 -
Grab a big bowl and toss in your corn, both kinds of cheese, cilantro, jalapeños, egg, flour, and all those tasty seasonings. Mix everything up until you've got a nice thick mixture that holds together.
02 -
Scoop up about a tablespoon of the mixture and roll it into little balls or flatten into mini patties. Line them up on a plate or baking sheet.
03 -
Pour about an inch of oil into your skillet and heat it up over medium heat. Test if it's hot enough by dropping in a tiny bit of the mixture - it should sizzle right away.
04 -
Working in batches (don't crowd the pan!), fry those corn bites for 2-3 minutes on each side until they're golden brown and crispy. Move them to a paper towel-lined plate to drain.
05 -
Arrange your crispy bites on a nice platter, sprinkle with some fresh cilantro and a dusting of chili powder or Tajín, and don't forget those lime wedges on the side!
# Notes:
01 -
Can be baked at 400°F for 15-20 minutes or air-fried at 375°F for 10-12 minutes for a lighter version
02 -
Try serving with sour cream, guacamole, or spicy mayo for dipping
03 -
Add diced bell peppers or green onions for extra crunch and color