Mexican Corn Bites
These crispy, golden Mexican Corn Bites are bursting with bold spices, sweet corn, and creamy cotija cheese. Perfectly poppable and finished with lime and chili powder, they’re an irresistible snack or party appetizer served with your favorite dipping sauce.
Ingredients
- 2 cups frozen corn kernels or fresh, cooked
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1/4 cup milk
- 2 tbsp chopped cilantro
- 1/4 cup grated cotija cheese
- 2 tbsp vegetable oil for frying
- 1 tbsp fresh lime juice for garnish
- Extra chili powder + cotija for topping optional
Instructions
- Mix dry ingredients in a large bowl.
- Stir in eggs, milk, cilantro, corn, and cotija.
- Heat oil in a skillet over medium-high.
- Drop batter by tablespoonfuls, flatten slightly, and fry 2–3 minutes per side.
- Drain on paper towels.
- Drizzle with lime juice and garnish as desired.
- See full steps with tips & photos → https://mischacrossing.com/mexican-corn-bites/
Notes
- Make It Spicy: Add a pinch of cayenne or minced jalapeños to the batter for extra heat.
- Dairy-Free Option: Omit cotija or use a dairy-free cheese alternative.
- Air Fryer Variation: Spray lightly with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or toaster oven for best texture.