Irresistible Spicy Mexican Corn Bites
These Irresistible Spicy Mexican Corn Bites are perfect for any occasion, offering a crispy exterior and a burst of zesty corn and spicy jalapeños inside. Enjoy as a snack, appetizer, or side dish!
Ingrédients
Corn Bites Base
- 1 cup roasted corn kernels Freshly roasted for best flavor
- ½ cup finely diced jalapeños Adjust quantity for desired spice level
- 1 cup shredded Mexican cheese blend Can substitute with non-dairy cheese for a dairy-free option
- ½ cup all-purpose flour Substitute with gluten-free flour for a gluten-free version
- ½ cup yellow cornmeal
- ½ teaspoon baking powder
- ½ teaspoon chili powder Additional for aioli
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 large egg Can use a flaxseed egg for a vegan option
- ½ cup milk Substitute with non-dairy milk for a dairy-free version
- 2 tablespoons chopped fresh cilantro Plus more for garnish
- 1 tablespoon lime juice
Aioli
- ½ cup mayonnaise Substitute with vegan mayo for dairy-free
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon hot sauce Optional
For Serving
- Lime wedges for serving
- Crumbled cotija cheese optional garnish
Instructions
Preparation
- Gather all your ingredients before starting. If using fresh corn, roast it to bring out its sweetness.
- In a mixing bowl, combine the roasted corn, diced jalapeños, and shredded cheese with the dry ingredients (flour, cornmeal, baking powder, chili powder, smoked paprika, cumin, and salt). Stir well.
Mix Wet Ingredients
- In another bowl, whisk together the egg, milk, cilantro, and lime juice until combined.
- Pour the wet mixture into the dry ingredients and mix gently.
Cooking
- Heat oil in a large skillet over medium heat. Drop spoonfuls of the batter into the hot oil.
- Fry for 3-4 minutes on each side until golden brown and crispy.
Make Aioli
- In a small bowl, combine mayonnaise, lime juice, chili powder, and optional hot sauce. Mix well.
Serving
- Remove fried bites from oil and drain on paper towels.
- Serve warm with aioli and lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months. Reheat in the oven or air fryer for crispiness.