Spicy Mexican Corn Bites (Print-Friendly Version)
Bite-sized corn fritters with zesty spices and cotija cheese, ideal for serving at festive occasions.
# Ingredients:
→ Batter
01 -
2 cups (approximately 320 g) frozen corn kernels, thawed, or fresh corn, cooked
02 -
60 g all-purpose flour
03 -
60 g fine cornmeal
04 -
0.5 teaspoon (2 g) baking powder
05 -
0.5 teaspoon (1 g) chili powder, or to taste
06 -
0.5 teaspoon (1 g) ground cumin
07 -
0.25 teaspoon (1 g) garlic powder
08 -
0.25 teaspoon (1 g) smoked paprika
09 -
0.25 teaspoon (1.5 g) salt
10 -
0.25 teaspoon (1 g) ground black pepper
→ Wet Ingredients and Add-ins
11 -
2 large eggs
12 -
60 ml whole milk
13 -
2 tablespoons finely chopped fresh cilantro
14 -
25 g grated cotija cheese, or substitute with Parmesan
→ For Frying and Garnish
15 -
2 tablespoons (30 ml) vegetable oil
16 -
1 tablespoon fresh lime juice, for garnish
17 -
Additional chili powder, to garnish (optional)
18 -
Additional cotija cheese, for garnish (optional)
# Steps:
01 -
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper until thoroughly blended.
02 -
Add the eggs, milk, and chopped cilantro to the bowl with the dry ingredients. Stir until the mixture forms a smooth batter.
03 -
Gently fold in the corn kernels and grated cotija cheese, ensuring the corn is distributed evenly throughout the batter.
04 -
Pour vegetable oil into a large skillet and heat over medium-high until shimmering.
05 -
Spoon approximately one tablespoon of batter per bite into the hot skillet. Flatten gently with the back of the spoon to form small fritters. Fry each side for 2–3 minutes until golden brown and crisp.
06 -
Transfer cooked corn bites to a paper towel-lined plate to absorb excess oil. Drizzle with fresh lime juice and, if desired, sprinkle with extra chili powder and cotija cheese.
07 -
Serve warm accompanied by salsa, sour cream, or guacamole as desired.
# Notes & Tips:
01 -
For extra heat, incorporate finely diced jalapeño or a pinch of cayenne pepper into the batter.
02 -
To bake instead of frying, arrange spoonfuls of batter on a parchment-lined baking sheet and bake at 190°C for 15–20 minutes until golden and crisp.
03 -
Prepare in advance and reheat in a hot oven for optimal crispiness.
04 -
Cotija cheese can be substituted with feta or queso fresco as needed.