Spicy Mexican Corn Bites

$- 1 cup corn kernels (fresh or frozen) - 1/2 cup all-purpose flour - 1/4 cup cornmeal - 2 eggs, beaten - 1/2 teaspoon baking powder - 1 teaspoon chili powder - 1/2 teaspoon cumin - 1/4 teaspoon paprika - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/3 cup diced jalapeños (fresh or pickled) - 1/4 cup chopped cilantro - 1/4 cup crumbled feta cheese (optional) - Oil for frying These simple ingredients pack a big punch of flavor. Corn kernels are the star here. They bring sweetness and texture. Flour and cornmeal give the bites a nice base. They help bind everything together. The eggs add richness and moisture. Spices like chili powder and cumin add heat and warmth. Jalapeños give an extra kick. You can use fresh or pickled, depending on your taste. Cilantro adds a fresh touch. If you like cheese, feta brings creaminess and saltiness. For frying, you’ll need enough oil to cover the bites. This ensures a crispy, golden finish. Each serving has about 200 calories. The bites are high in carbs and moderate in protein. Corn is high in fiber and vitamins. Jalapeños have vitamins A and C. They also boost metabolism. Cilantro adds antioxidants, while eggs provide healthy fats and protein. If you use feta, it adds calcium too. This recipe is not just tasty; it's also nutritious. You can enjoy these bites guilt-free! For the full recipe, check out the details above. 1. Mixing the dry ingredients Start with a large bowl. Add 1 cup of corn kernels, 1/2 cup of all-purpose flour, and 1/4 cup of cornmeal. Then, mix in 1/2 teaspoon baking powder, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until everything is well combined. 2. Incorporating wet ingredients Next, add 2 beaten eggs to the dry mix. Stir gently until just combined. Avoid over-mixing to keep the corn bites light and fluffy. 3. Method for frying corn bites Heat oil in a deep pan over medium heat. You need about 1 inch of oil for frying. Once the oil is hot, drop spoonfuls of the corn mixture into the oil. Fry in batches, making sure not to crowd the pan. Cook each side for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the corn bites and place them on paper towels to drain excess oil. - Prep time: 15 minutes - Cook time: 15 minutes - Servings: 4 This quick recipe gives you a tasty snack in just 30 minutes. You will love the crispy texture and spicy flavor of these bites! Check the Full Recipe for more details. To make your Spicy Mexican Corn Bites just right, you can adjust the spice levels. If you love heat, add more chili powder or jalapeños. For a milder taste, use less of both. This way, you can make the bites suit your taste buds. Texture is key for these bites. You want them crispy on the outside and soft inside. To achieve this, ensure your oil is hot enough before frying. If the oil is too cool, they will soak up oil and become greasy. Fry in small batches to keep the oil temperature steady. These corn bites shine when paired with tasty dips. I love serving them with spicy aioli for a kick. Salsa adds a fresh, tangy twist, while guacamole brings creaminess. Feel free to mix and match based on your mood! For creative serving ideas, think outside the box. Arrange the bites on a platter with dips in small bowls. You can also serve them in taco shells for fun finger food. Garnish with fresh cilantro or lime wedges for a pop of color. Try the Full Recipe to create your spicy snack today! {{image_2}} - Gluten-free options: Swap the all-purpose flour with a gluten-free blend. This makes the bites safe for those who can't have gluten. - Dairy alternatives: Replace crumbled feta cheese with a dairy-free cheese. This works well for vegans or those with dairy allergies. - Adding different herbs or spices: Try fresh basil or cilantro for a new twist. You can also mix in garlic powder for extra flavor. - Seasonal ingredient swaps: Use fresh corn in summer or sweet potatoes in fall. These ingredients keep the bites fresh and exciting all year round. You can find the full recipe above for the perfect base to start your variations! To keep your spicy Mexican corn bites fresh, store them in an airtight container. Place a paper towel at the bottom of the container. This helps absorb extra moisture. You can refrigerate them for up to 3 days. When you want to eat them, reheat them in a hot skillet. This keeps them crispy. Avoid using the microwave since it can make them soggy. Instead, heat them for about 2-3 minutes on each side. If you want to save some corn bites for later, freezing is a great option. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours until firm. After that, transfer them to a freezer-safe bag or container. Remove as much air as possible. You can keep them in the freezer for up to 3 months. When ready to eat, bake them directly from the freezer. Heat the oven to 375°F (190°C) and cook for about 15-20 minutes until hot and crispy. How do I make Spicy Mexican Corn Bites in an oven? To bake these corn bites, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Then, scoop the corn mixture onto the baking sheet, spacing them apart. Bake for about 20 minutes or until golden and crispy, flipping them halfway through. Can I prepare the mixture ahead of time? Yes, you can prepare the mixture a few hours in advance. Store it in the fridge until you’re ready to fry or bake. Just remember to give it a good stir before cooking. What can I serve with Corn Bites for a complete meal? Pair your spicy corn bites with spicy aioli, salsa, or guacamole. For a complete meal, consider adding a fresh salad or tacos. These bites also work well as a side dish with grilled meats. Why are my corn bites falling apart? If your corn bites fall apart, it might be due to not enough binding. Ensure you mix the eggs well into the batter. Adding a bit more flour can also help them hold together better. How do I know when the oil is hot enough for frying? You can test the oil by dropping a small bit of the corn mixture into it. If it sizzles and bubbles, the oil is hot enough. If it sinks and does not bubble, let it heat for a bit longer. Suggestions from those who've made the recipe Many home cooks suggest adding extra spices, like garlic powder or onion powder, for more flavor. Some also recommend using fresh herbs for a brighter taste. Feedback on variations and serving ideas People love experimenting with different cheeses in the recipe. Try pepper jack or cheddar for a twist. A few users also enjoy serving the bites with fresh lime wedges for an extra zing. You now have a great recipe for Spicy Mexican Corn Bites. We covered key ingredients and their health benefits. I shared a step-by-step guide to make your cooking easy. Tips for storage and serving will help keep your bites fresh and tasty. Try different spices or serve with your favorite dips to make them your own. These corn bites are fun and simple to prepare. Enjoy experimenting and make these bites a hit at your next gathering!$

Make your snack time unforgettable with these deliciously Spicy Mexican Corn Bites! Packed with flavors from jalapeños, cilantro, and optional feta, these crispy treats are perfect for any gathering. In just 30 minutes, you can whip up a batch that's sure to impress. Dive into the recipe for step-by-step instructions and elevate your appetizer game today! Click through to explore this mouthwatering delight and more.

Print Recipe Pin Recipe

Ingredients

1 cup corn kernels (fresh or frozen)

1/2 cup all-purpose flour

1/4 cup cornmeal

2 eggs, beaten

1/2 teaspoon baking powder

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup diced jalapeños (fresh or pickled)

1/4 cup chopped cilantro

1/4 cup crumbled feta cheese (optional)

Oil for frying

Instructions

In a large mixing bowl, combine the corn kernels, flour, cornmeal, baking powder, chili powder, cumin, paprika, salt, and black pepper. Mix well.

Add the beaten eggs into the mixture and stir until just combined.

Fold in the diced jalapeños, chopped cilantro, and crumbled feta cheese (if using) until evenly distributed.

Heat oil in a deep pan over medium heat. You will need enough oil for frying (about 1 inch deep).

Once the oil is hot, drop spoonfuls of the corn mixture carefully into the oil. Fry in batches, making sure not to overcrowd the pan.

Cook each side for about 3-4 minutes or until golden brown and crispy.

Remove the corn bites with a slotted spoon and place them on paper towels to drain excess oil.

Serve warm with a side of spicy aioli, salsa, or guacamole.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4