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Spicy Mexican Corn Bites

Spicy Mexican Corn Bites

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Ingredients
  

  • 1 cup corn kernels fresh, frozen, or canned; if frozen, thaw first
  • 1/2 cup shredded Monterey Jack cheese or your favorite melting cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 jalapeño finely diced (optional, for heat)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro chopped
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs or regular breadcrumbs
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Vegetable oil for frying
  • Fresh lime wedges for serving
  • Chopped cilantro for serving
  • Hot sauce or creamy chipotle dipping sauce optional

Instructions
 

  • In a mixing bowl, combine the corn kernels, Monterey Jack cheese, Parmesan cheese, mayonnaise, sour cream, diced jalapeño (if using), chili powder, cumin, salt, black pepper, and cilantro. Mix until well combined.
  • Take spoonfuls of the mixture and shape them into small balls or patties (1–2 inches). Place them on a parchment-lined baking sheet.
  • Prepare breading stations with flour, beaten eggs, and panko breadcrumbs mixed with paprika and garlic powder.
  • Dredge each corn bite in flour, dip in beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
  • In a skillet, heat vegetable oil to 350°F (175°C). Fry bites in batches until golden and crispy, about 2–3 minutes per side. Transfer to a paper towel-lined plate.
  • Arrange on a platter, garnish with cilantro, serve with lime wedges, and offer hot sauce or dipping sauce if desired.
Keyword Corn, Corn Bite, Crunchy, Spicy