Description
Crispy, golden, and packed with smoky, spicy flavors, these Spicy Mexican Corn Bites are the ultimate snack or appetizer. Sweet corn is coated in a creamy lime-infused base, spiced to perfection, and pan-fried to create little bites bursting with bold Mexican-inspired taste. They’re quick, easy to make, and guaranteed to impress your guests. Serve them with your favorite toppings for a crowd-pleasing dish everyone will love!
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 2 cups corn kernels (fresh, frozen, or canned – thawed if frozen, and drained if canned)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Optional toppings: fresh cilantro, crumbled queso fresco, or extra chili powder
Instructions
- Make the Creamy Base
In a large mixing bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream, and 1 tablespoon fresh lime juice. Stir until smooth and creamy. - Add the Corn Kernels
Mix in 2 cups of corn kernels, ensuring every kernel is coated in the creamy mixture. - Season the Mixture
Sprinkle in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper (optional). Stir until the spices are evenly distributed. - Heat the Skillet
Preheat a non-stick skillet over medium heat. - Cook the Corn Bites
Scoop spoonfuls of the corn mixture and carefully drop them onto the skillet to form small, bite-sized rounds. Cook for 2-3 minutes per side until golden brown and crispy. - Serve and Garnish
Transfer the cooked corn bites to a serving plate. Top with fresh cilantro, crumbled queso fresco, or an extra dash of chili powder for added flavor and visual appeal.
Notes
- Spice Levels: Adjust the chili powder and cayenne pepper to match your heat preference.
- Crispy Edges: Use a non-stick skillet and avoid overcrowding the pan for perfectly crisp edges.
- Make-Ahead Option: You can prepare the mixture up to 24 hours in advance and store it in the fridge. Cook the bites just before serving.
- Storage: Leftover corn bites can be stored in the refrigerator for up to 2 days. Reheat in a skillet for the best texture.
- Vegan Option: Use plant-based mayonnaise and sour cream for a vegan-friendly version of this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Stove Top
- Cuisine: Mexican-Inspired