Spicy Mexican Corn Bites
These Spicy Mexican Corn Bites combine the sweetness of roasted corn with the kick of jalapeños and Mexican spices, creating crispy, flavorful fritters perfect for any party or appetizer table. Serve them with a zesty chili-lime aioli for an irresistible snack!
Equipment
- Mixing Bowls
- Skillet
- Slotted spoon
- Paper Towels
Ingredients
Corn Mixture
- 1 cup roasted corn kernels fresh, canned, or frozen
- ½ cup diced jalapeños adjust to taste
- 1 cup shredded Mexican cheese blend
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- ½ tsp baking powder
- ½ tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp salt
- 1 large egg beaten
- ½ cup milk
- 2 tbsp chopped cilantro fresh
- 1 tbsp lime juice
Spicy Aioli (optional)
- ½ cup mayonnaise
- 1 tbsp lime juice for aioli
- 1 tsp chili powder for aioli
- 1 tsp hot sauce optional
Instructions
- Combine corn, jalapeños, cheese, flour, cornmeal, baking powder, chili powder, paprika, cumin, and salt in a large bowl. Mix well.
- Whisk egg, milk, cilantro, and lime juice in another bowl. Add to dry ingredients and mix until a thick batter forms.
- Heat oil in a skillet over medium-high heat. Drop spoonfuls of the batter into the hot oil and fry for 3–4 minutes per side until golden and crispy.
- Remove and drain on paper towels to remove excess oil.
- For aioli, mix mayonnaise, lime juice, chili powder, and hot sauce until smooth.
- Serve bites warm with spicy aioli, garnished with cilantro and lime wedges.
Notes
These bites can be made ahead of time and reheated in the oven at 375°F for 10–15 minutes. For a gluten-free version, use a gluten-free flour blend. Serve with salsa, guacamole, or creamy ranch for extra dipping options.