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Spicy Mexican Corn Bites Recipe

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4.9 from 85 reviews

Spicy Mexican Corn Bites are a delightful appetizer featuring sweet corn kernels combined with bold Mexican spices, cheddar cheese, jalapeños, and fresh herbs. These crispy, golden-brown bites can be fried, baked, or air-fried, offering multiple cooking options to suit your preference. Perfect for parties or a tasty snack, they deliver smoky, spicy, and cheesy flavors in every bite.

Ingredients

Main Ingredients

  • 3 cups Sweet Corn Kernels (fresh, frozen thawed, or canned drained)
  • 1 cup All-Purpose Flour (or gluten-free blend)
  • 2 large Eggs
  • 1 cup Shredded Cheddar Cheese
  • 1-2 Diced Jalapeños (seeded and minced)
  • 1/2 cup Chopped Red Onion
  • 1/4 cup Chopped Cilantro
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • Salt, to taste (about 1 teaspoon)
  • Black Pepper, to taste

Coating

  • 1 cup Breadcrumbs (panko or regular, gluten-free optional)

For Cooking

  • Vegetable Oil (for frying, canola, peanut, or avocado oil suitable)

Instructions

  1. Prepare the Corn Mixture: In a large mixing bowl, thoroughly combine the sweet corn kernels, all-purpose flour, eggs, shredded cheddar cheese, diced jalapeño, chopped red onion, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix until you get a thick, slightly sticky batter with no flour clumps and evenly dispersed spices to ensure consistent flavor.
  2. Form the Corn Bites: Use your hands or a small cookie scoop to portion the mixture into 1-inch diameter balls or slightly flattened discs. If sticky, wet your hands or dust lightly with flour. Arrange the shaped corn bites on a parchment-lined baking sheet to prevent sticking.
  3. Coat with Breadcrumbs: Roll each formed corn bite in breadcrumbs, pressing lightly to adhere an even coating. For extra crunch, optionally dip in an egg and milk mixture then coat with breadcrumbs again for a double coating.
  4. Frying Method (For Crispy Results): Heat 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat until 350-375°F (175-190°C). Test the temperature with a breadcrumb; it should sizzle and brown in 15-20 seconds. Fry corn bites in batches, avoiding overcrowding. Cook 2-3 minutes, turning occasionally until golden brown and crispy. Drain on paper towels.
  5. Baking Method (For a Healthier Option): Preheat oven to 400°F (200°C). Place breadcrumb-coated corn bites on a parchment-lined baking sheet and lightly spray with cooking spray for crispiness. Bake for 15-20 minutes, flipping halfway through, until golden and heated through.
  6. Air Frying Method (For a Crispy and Healthier Option): Preheat air fryer to 400°F (200°C). Arrange corn bites in a single layer without overcrowding; cook in batches if necessary. Air fry for 10-12 minutes, shaking basket halfway, until golden brown and crispy.
  7. Drain and Serve: Remove cooked corn bites from oil, oven, or air fryer and place on paper towels to drain excess oil if fried. Serve immediately while hot and crispy for the best texture and flavor.

Notes

  • Using fresh grilled or roasted corn enhances the smoky flavor but thawed frozen or drained canned corn works well.
  • Adjust jalapeño quantity and seed content to control the heat level.
  • Double breadcrumb coating adds extra crunch but increases frying time slightly.
  • Baking and air frying offer healthier alternatives with slightly less crispiness compared to frying.
  • Store leftovers in an airtight container and reheat in the oven or air fryer for best texture.
  • Parsley can replace cilantro if preferred, changing the flavor profile slightly.

Find it online: https://mealoria.com/spicy-mexican-corn-bites-recipe/