Spicy Mexican Corn Bites
Delicious bites that combine the sweetness of corn with the heat of jalapeños, perfect for gatherings or cozy nights in.
Ingredients
Main ingredients
- 1 cup corn kernels fresh, canned, or frozen and thawed
- 1 cup shredded cheddar cheese or Mexican blend
- 1/4 cup cream cheese softened
- 2 tablespoons jalapeños finely diced, seeds removed
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 large egg beaten
- 1/2 cup crushed tortilla chips for coating
- optional units mini phyllo cups or wonton wrappers for a crispier outer layer
- to taste salt and pepper
- lime wedges for serving to complement the flavors
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the corn kernels, shredded cheddar cheese, cream cheese, diced jalapeños, chopped cilantro, chili powder, cumin, garlic powder, and a pinch of salt and pepper.
- Stir in the beaten egg to bind the mixture.
- Scoop out about 1 tablespoon of the corn mixture and shape it into a ball, then roll each in crushed tortilla chips.
- Arrange the bites on the prepared baking sheet.
Cooking
- Bake for 18-20 minutes, or until golden and crisp.
- Allow the bites to cool for 5 minutes before serving with lime wedges, salsa, or spicy mayonnaise.
Notes
For best results, use fresh corn and ensure that the baking sheet is not overcrowded. Adjust spice levels to your preference.