Easy Spicy Mexican Corn Bites (Print version)
Baked spicy Mexican corn bites with cotija, jalapeño, and crema. A 25-minute appetizer that brings street corn flavor to party-ready portions.
# Ingredients:
For the bites
01 -
2 cups (300 g) fresh or thawed frozen corn kernels, patted very dry
02 -
1/2 cup (60 g) all-purpose flour
03 -
1/4 cup (35 g) cornmeal
04 -
1/3 cup (80 g) Mexican crema or sour cream
05 -
1 large egg
06 -
1/2 cup (75 g) cotija cheese, crumbled, divided
07 -
1 medium jalapeño, seeded and finely minced
08 -
1 clove garlic, grated or minced
09 -
2 tablespoons fresh cilantro, chopped
10 -
1/2 teaspoon smoked paprika
11 -
1/2 teaspoon chili powder
12 -
1/4 teaspoon cayenne pepper
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
Cooking spray or oil for the tin
# Instructions:
01 -
Cut kernels from the cob if using fresh corn, scraping the back of the knife to extract the milky juices. If using frozen, measure 2 cups and pat very dry with a clean kitchen towel. Spread on a towel and blot thoroughly to remove excess moisture.
02 -
In a large bowl, whisk together the flour, cornmeal, chili powder, smoked paprika, cayenne, salt, and black pepper. Stir in the corn, crema, egg, half the cotija, jalapeño, garlic, and cilantro until just combined. Do not overmix.
03 -
Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin tin generously with cooking spray or oil. Spoon the batter into each cup, filling almost to the top. Sprinkle the remaining cotija over each bite.
04 -
Bake for 15-18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let rest in the tin for 5 minutes, then run a small knife around the edges to lift them out. Serve warm.
# Good to know:
01 -
Best served warm while the edges are still crisp.
02 -
Leftovers can be refrigerated for up to 3 days.