Spicy Mexican Corn Bites (Printable Version)
Crispy corn bites bursting with chili, lime, and smoky paprika for a vibrant, golden appetizer.
# Ingredients:
→ Corn Mixture
01 -
300 grams fresh corn kernels or thawed frozen corn
02 -
60 grams mayonnaise
03 -
60 grams sour cream
04 -
15 milliliters fresh lime juice
→ Seasoning
05 -
5 grams chili powder (pure ground chili)
06 -
5 grams smoked paprika
07 -
Pinch of sugar (optional for caramelization)
→ Garnish
08 -
Fresh cilantro leaves, chopped (to taste)
09 -
Crumbled queso fresco (optional)
# Steps:
01 -
Whisk together mayonnaise and sour cream until fully smooth. Add fresh lime juice, chili powder, smoked paprika, and a pinch of sugar if using. Blend thoroughly and adjust seasoning to taste.
02 -
If using fresh corn, carefully cut kernels from the cob. For frozen corn, ensure it is fully thawed and patted dry. Combine the corn kernels with the prepared sauce, mixing until evenly coated.
03 -
Shape the corn mixture into small, firm patties using a spoon or your hands. Heat a heavy-bottomed skillet over medium heat with a small amount of oil. Cook the patties until golden brown and crispy on the bottom, about 3–4 minutes, then flip carefully and cook the other side until equally golden.
04 -
Transfer the corn bites to a warm plate. Garnish with chopped cilantro and crumbled queso fresco if desired. Serve immediately for best texture and flavor.
# Notes:
01 -
Allow the mixture to rest refrigerated overnight for deeper flavor development; bring to room temperature before cooking.
02 -
Use a heavy skillet to promote even browning and prevent sticking.
03 -
Do not flip the patties too early; wait until crisp and golden for structural integrity.