Spicy Mexican Corn Bites Recipe
Spicy Mexican Corn Bites are a delightful appetizer featuring sweet corn kernels combined with spices, cheese, and fresh herbs, then coated with crispy breadcrumbs and cooked to golden perfection. Whether fried, baked, or air fried, these bites offer a perfect blend of smoky, spicy, and cheesy flavors that celebrate authentic Mexican cuisine with a crunchy exterior and creamy interior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (frying) / 20 minutes (baking) / 12 minutes (air frying)
- Total Time: 30 minutes (frying) / 35 minutes (baking) / 27 minutes (air frying)
- Yield: Approximately 24-30 corn bites (1-inch size)
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Main Ingredients
- 3 cups Sweet Corn Kernels (fresh, frozen thawed, or canned drained)
- 1 cup All-Purpose Flour (or gluten-free all-purpose flour blend)
- 2 large Eggs
- 1 cup Breadcrumbs (panko or regular, gluten-free optional)
- 1 cup Shredded Cheddar Cheese (sharp or mild)
- 1-2 diced Jalapeños (seeded and minced, adjust for spice preference)
- 1/2 cup Chopped Red Onion
- 1/4 cup Chopped Cilantro
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder (preferably good-quality or ancho chili powder)
- 1 teaspoon Garlic Powder
- Salt to taste (start with about 1 teaspoon)
- Black Pepper to taste
For Frying
- Vegetable Oil (enough for 2-3 inches deep frying; canola, peanut, or avocado oil can also be used)
Instructions
- Prepare the Corn Mixture:
In a large bowl, thoroughly combine sweet corn kernels, flour, eggs, shredded cheddar, diced jalapeños, chopped red onion, cilantro, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix until a thick, slightly sticky batter forms, ensuring no clumps of flour remain and spices are evenly distributed for consistent flavor.
- Form the Corn Bites:
Using hands or a small cookie scoop (~1-inch diameter), shape the mixture into small balls or slightly flattened discs. If sticky, wet hands or dust with flour to assist. Place the formed bites on a parchment-lined baking sheet for easy handling and cleanup.
- Coat with Breadcrumbs:
Roll each corn bite evenly in breadcrumbs on a shallow dish, pressing lightly for adhesion. For extra crispiness, optionally double coat by dipping in an egg and milk mixture before re-rolling in breadcrumbs.
- Frying Method (For Crispy Results):
Heat 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350-375°F (175-190°C). Fry the breadcrumbs coated corn bites in batches without overcrowding for 2-3 minutes each, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Baking Method (For a Healthier Option):
Preheat oven to 400°F (200°C). Place breadcrumb-coated bites on a parchment-lined baking sheet. Lightly spray with cooking oil spray for crispness. Bake 15-20 minutes, flipping halfway, until golden and heated through.
- Air Frying Method (For Crispy & Healthier Option):
Preheat air fryer to 400°F (200°C). Arrange corn bites in a single layer in the basket (work in batches if needed). Air fry for 10-12 minutes, shaking basket halfway, until golden and crispy.
- Drain and Serve:
Remove cooked corn bites from cooking surface and place on paper towels to absorb excess oil or moisture. Serve immediately while hot and crispy for optimal texture and flavor.
Notes
- Fresh corn can be grilled or roasted before use for added smoky flavor.
- Adjust jalapeño quantity and seed content to control spice level.
- Substitute cheeses like Monterey Jack, Pepper Jack, or Mexican blend for varied flavors.
- Use gluten-free flour and breadcrumbs to accommodate gluten sensitivities.
- Double breadcrumb coating enhances crunchiness but adds extra calories.
- Do not overcrowd the pan or air fryer basket to maintain crispiness.
- Baking results in a less crispy but healthier alternative to frying.
- Serve immediately for best taste and texture; leftovers can be reheated but will lose some crispiness.
Find it online: https://oliviabakes.com/spicy-mexican-corn-bites-recipe/
