Description
These Spicy Mexican Corn Bites are crispy, flavorful fritters combining sweet corn, cheddar and cotija cheeses, and a blend of smoky and spicy seasonings. Perfectly fried to golden perfection, they make an irresistible appetizer or snack with a kick of heat from jalapeño and cayenne pepper. Serve them warm with sour cream, guacamole, or your favorite spicy dipping sauce for a taste of Mexican-inspired street food at home.
Ingredients
Scale
Main Ingredients
- 2 cups corn kernels (fresh or frozen, thawed)
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled cotija cheese
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Herbs
- 1/4 cup chopped cilantro
- 2 green onions, finely chopped
- 1 small jalapeño, finely diced
Wet Ingredients
- 1/4 cup milk
- 1 large egg
- 1 tablespoon lime juice
Other
- Vegetable oil, for frying
Instructions
- Combine dry ingredients: In a large bowl, mix together the corn, cheddar cheese, cotija cheese, flour, cornmeal, baking powder, smoked paprika, chili powder, cayenne pepper, salt, and black pepper until evenly combined.
- Add herbs and vegetables: Stir in the chopped cilantro, finely chopped green onions, and diced jalapeño, distributing them evenly throughout the mixture for a fresh, spicy flavor.
- Prepare wet mix: In a separate small bowl, whisk together the milk, egg, and lime juice until the mixture is smooth and uniform.
- Form batter: Pour the wet mixture into the dry ingredients and stir gently until a thick batter forms. Be careful not to overmix to keep the bites tender.
- Heat oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat until it reaches 350°F (175°C). The oil should shimmer but not smoke.
- Fry corn bites: Using a tablespoon, scoop small portions of batter and carefully drop them into the hot oil, making sure not to overcrowd the pan to allow even cooking.
- Cook until golden: Fry each corn bite for 2-3 minutes on each side until they turn golden brown and develop a crispy crust. Use tongs to flip carefully.
- Drain excess oil: Remove the fried corn bites with a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
- Serve warm: Serve the spicy Mexican corn bites immediately while warm, accompanied by sour cream, guacamole, or your preferred spicy dipping sauce for extra flavor.
Notes
- Adjust the amount of cayenne pepper and jalapeño to control the spice level to your preference.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Ensure the oil temperature stays consistent at around 350°F to get crispy yet cooked-through bites.
- Use fresh or thawed frozen corn kernels for best texture and flavor.
- These bites are best served fresh but can be kept warm in a low oven for a short time.