Description
Mexican street corn meets finger-food magic in these Spicy Mexican Corn Bites, delivering zesty flavors that dance across palates. Crispy, chili-kissed corn nuggets promise a fiesta of taste you’ll crave again and again.
Ingredients
Scale
Corn Base:
- 2 cups frozen corn kernels, thawed (or fresh corn)
- ½ cup crumbled cotija cheese (or feta)
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
- 2 tablespoons diced jalapenos (fresh or pickled)
Binding and Seasoning:
- 1 large egg
- ⅓ cup all-purpose flour
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Frying and Garnish:
- Vegetable oil (for frying)
- Lime wedges
- Extra cilantro
- Chili powder or Tajin
Instructions
- Craft a zesty corn mixture by thoroughly blending corn, cotija, cheddar, cilantro, jalapenos, egg, flour, chili powder, smoked paprika, garlic powder, salt, and pepper in a spacious mixing bowl until a cohesive, robust texture emerges.
- Carefully shape the mixture into compact, bite-sized spheres or flattened discs, ensuring uniform size for consistent cooking. Arrange the formed bites on a clean surface.
- Select a sturdy skillet and pour vegetable oil to a moderate depth, heating gradually over medium flame. Verify oil temperature by dropping a small amount of batter – it should sizzle immediately upon contact.
- Introduce corn bites to the heated oil in carefully managed batches, preventing overcrowding that might reduce cooking efficiency. Fry each batch meticulously, rotating once to achieve a golden, crisp exterior with a perfectly cooked interior.
- Once achieving a rich, amber-brown color, transfer bites to a paper towel-lined plate, allowing excess oil to drain and ensuring a light, non-greasy texture.
- Plate the corn bites attractively, sprinkling additional chopped cilantro, a dusting of chili powder or Tajin for extra zest, and accompany with fresh lime wedges to enhance flavor complexity.
Notes
- Adjust spice levels by reducing or increasing jalapeños to suit different heat tolerances, ensuring everyone can enjoy these delicious bites.
- Use gluten-free flour like almond or rice flour for a celiac-friendly version without compromising the crispy texture.
- Ensure consistent sizing of corn bites by using a small cookie scoop or measuring spoon for uniform cooking and presentation.
- Drain excess oil thoroughly on paper towels to prevent greasy texture and maintain the crisp, golden exterior of the corn bites.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg