Spicy Mexican Corn Bites – Page 2

Step-by-Step Instructions

1. Prepare the Corn Mixture

In a large mixing bowl, combine the drained corn, breadcrumbs, shredded cheese, and diced jalapeño.
Add the chopped cilantro, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Stir to combine.
Crack the egg into the mixture and mix until everything is evenly coated. The egg helps bind the ingredients together and ensures that the corn bites hold their shape.

2. Shape the Corn Bites

Using your hands or a spoon, scoop out small portions of the mixture and roll them into tight, bite-sized balls. You should be able to make about 12-15 corn bites, depending on the size.
If the mixture feels too loose, add a little more breadcrumbs to help hold the shape.

3. Cook the Corn Bites

To fry: Heat a couple tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the corn bites to the skillet. Cook for 2-3 minutes per side, or until golden brown and crispy on the outside. Be sure not to overcrowd the pan—work in batches if needed.
To bake: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the corn bites in a single layer and lightly spray them with olive oil. Bake for 15-20 minutes, flipping halfway through, until they are golden and crisp.

4. Serve

Once your Spicy Mexican Corn Bites are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
Serve the bites with lime wedges and a side of sour cream for dipping. Squeeze fresh lime juice over the top just before serving to add a tangy punch.

Tips for Success

Adjust the Spice Level: If you want the bites to be milder, omit the jalapeño or reduce the amount. If you like them extra spicy, add more jalapeños or a pinch of cayenne pepper.
Make it Vegan: For a vegan version, substitute the egg with a flaxseed meal “egg” or a bit of water mixed with cornstarch. Use vegan cheese and breadcrumbs as well.
Make Ahead: You can prepare the corn mixture ahead of time and store it in the fridge until you’re ready to cook. This will help the flavors meld together and make assembly faster when you’re ready to cook.
Serving Variations: Try serving these bites with a tangy salsa, guacamole, or a creamy chipotle mayo for extra flavor.

Pairing Suggestions

Guacamole and Salsa: Serve your corn bites with classic Mexican dips like guacamole or salsa for a full-flavored experience.
Mexican Street Corn: Pair with a side of elote (Mexican street corn) to elevate your meal.
Drinks: A cold margarita, iced tea, or a refreshing cerveza will pair wonderfully with these spicy bites.

Storing and Reheating

Storage: Leftover corn bites can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, place the corn bites on a baking sheet and warm them in the oven at 350°F (175°C) for about 5-7 minutes. Alternatively, you can reheat them in a skillet over medium heat for a couple of minutes per side to retain their crispy exterior.

Why This Dish Stands Out

Spicy Mexican Corn Bites are the perfect blend of sweet, savory, and spicy flavors in a single bite-sized treat. The crispy outside and cheesy, flavorful inside make these bites an irresistible snack or appetizer. They’re customizable for different spice levels, easy to make, and ideal for feeding a crowd or satisfying your snack cravings. Whether you’re hosting a fiesta or just want a quick snack, these spicy corn bites will hit the spot.

Conclusion

These Spicy Mexican Corn Bites are a must-try if you love bold, flavorful snacks with a kick. The combination of spicy jalapeños, sweet corn, creamy cheese, and savory spices creates a mouthwatering bite that’s hard to resist. Whether for a party, game day, or a casual meal, they’re sure to be a crowd-pleaser. Give them a try today, and prepare to savor the flavors of Mexico in every bite!

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