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Spicy Mexican Corn Bites

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These spicy Mexican corn bites are the perfect appetizer or party snack with a bold kick of flavor. Made with corn, chili powder, cotija cheese, and fresh cilantro, they’re crispy on the outside and soft on the inside. Quick to fry and even easier to devour, they’re a great handheld dish for game day, fiestas, or just something fun for the weekend. You can make them spicier by adding jalapeños or bake them for a lighter version. Serve with sour cream, guacamole, or your favorite salsa and watch them disappear fast. They're small, but they pack big flavor in every bite.
Soo Ben
Updated on Mon, 31 Mar 2025 03:16:17 GMT
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There’s something so satisfying about a bite-sized snack that packs a bold punch, and these Spicy Mexican Corn Bites do just that. Crispy on the outside, soft and flavorful on the inside, and finished with a generous squeeze of fresh lime juice, they’re perfect for when you want something a little different. These golden fritters are an easy, crowd-pleasing appetizer or side dish that turns simple corn into something crave-worthy.

The first time I made these, I was looking for a way to use up leftover corn from a summer cookout. I tossed in some spices and lime zest, dropped spoonfuls into hot oil, and instantly knew I’d stumbled onto a keeper. Now I make them all year—especially for gatherings when I want a finger food that gets people talking.

Ingredients and Why They Work So Well Together

  • Corn Kernels (2 cups): You can use fresh, frozen (thawed), or even canned corn (drained well). Pat them dry for best texture—this helps the batter stick.
  • All-Purpose Flour (½ cup): The binder that gives structure to each bite.
  • Baking Powder (½ tsp): Adds just a touch of lift so they puff slightly when fried.
  • Large Egg (1): Binds everything together and helps create a cohesive batter.
  • Chili Powder, Smoked Paprika, Garlic Powder, Ground Cumin (½ tsp each): This spice blend gives depth, heat, and smokiness—making every bite pop with flavor.
  • Salt (½ tsp or to taste): Balances the sweetness of the corn and highlights the spices.
  • Lime Zest + Juice: Brightens the dish and brings a signature tangy finish that elevates the whole bite.
  • Vegetable or Canola Oil (for frying): Choose a neutral oil with a high smoke point to get that perfect golden crust.
  • Optional Add-Ins: A pinch of cayenne for extra heat or ¼ cup shredded cheese (like cotija or cheddar) for added richness.

Step-by-Step Instructions for Spicy Mexican Corn Bites

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Easy Spicy Mexican Corn Bites Recipe | mamamiakitchen.com
Step 1: Prep the Corn
Whether you're using frozen, fresh, or canned corn, be sure to pat the kernels dry thoroughly using paper towels. Too much moisture will make the batter too thin and prevent crisping.
Step 2: Mix the Batter
In a large bowl, stir together corn, flour, baking powder, egg, all the spices, lime zest, and lime juice. Mix until a thick, spoonable batter forms. If it feels too loose, add another tablespoon or two of flour to thicken.
Step 3: Heat the Oil
Pour about 2 inches of oil into a deep skillet or saucepan. Heat over medium-high heat until it reaches around 350°F (175°C). You can test it by dropping in a small amount of batter—it should sizzle immediately.
Step 4: Fry the Corn Bites
Using a tablespoon, scoop up batter and carefully drop it into the hot oil. Don’t overcrowd the pan—work in batches of 4–5. Fry each bite for about 2–3 minutes per side, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
Step 5: Add Lime and Serve
While still hot, squeeze fresh lime juice over the top for a bright finish. Serve immediately with your favorite dips.

Every time I serve these, someone always asks for the recipe. The combination of crispy edges, warm spices, and a pop of lime is completely addictive. I love pairing them with cold drinks on game day or as a side dish on taco night.

Tasty Ways to Serve These Corn Bites

  • Appetizer Platter: Add sour cream, guacamole, salsa, and a side of pickled jalapeños
  • Taco Night Side: Serve next to burritos or grilled carne asada
  • Snack Bowl: Sprinkle with extra salt and serve warm with lime wedges
  • Salad Topper: Break into pieces and use as a spicy, crunchy topping
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Homemade Spicy Mexican Corn Bites Recipe | mamamiakitchen.com

Whether you’re planning your next game day spread or need a fast, fun side dish with some kick, these Spicy Mexican Corn Bites are a go-to favorite. The best part? You can adjust the spice level to suit everyone’s taste—and they’re always a hit when served fresh and hot.

Frequently Asked Questions

  • Can I use canned corn? Yes! Just drain it well and pat dry to reduce moisture.
  • What’s the best oil for frying? Use a neutral oil like vegetable, canola, or peanut oil with a high smoke point.
  • How do I make these spicier? Add a pinch of cayenne or diced jalapeños to the batter for more heat.
  • Can I make them gluten-free? Yes, swap in a gluten-free flour blend and ensure all other ingredients are certified gluten-free.

Mexican Corn Bites

Crispy corn bites with a spicy kick.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Sou


Difficulty: Easy

Cuisine: Mexican

Yield: 25 Servings (20–25 corn bites)

Dietary: Vegetarian

Ingredients

→ Corn Bite Batter

01 2 cups frozen corn kernels (or fresh, cooked corn)
02 ¼ cup all-purpose flour
03 ¼ cup cornmeal
04 ½ teaspoon baking powder
05 ½ teaspoon chili powder (adjust to taste)
06 ½ teaspoon ground cumin
07 ¼ teaspoon garlic powder
08 ¼ teaspoon smoked paprika
09 ¼ teaspoon salt
10 ¼ teaspoon black pepper
11 2 large eggs
12 ¼ cup milk
13 2 tablespoons chopped fresh cilantro
14 ¼ cup grated cotija cheese (or Parmesan as substitute)

→ For Frying and Garnish

15 2 tablespoons vegetable oil (for frying)
16 1 tablespoon fresh lime juice (for garnish)
17 Additional cotija cheese and chili powder for garnish (optional)

Instructions

Step 01

In a large mixing bowl, stir together flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.

Step 02

Stir in eggs, milk, and chopped cilantro until smooth. Fold in the corn kernels and cotija cheese, mixing well so everything is evenly combined.

Step 03

In a large skillet, heat vegetable oil over medium-high heat until shimmering and ready for frying.

Step 04

Drop heaping tablespoons of the batter into the skillet. Gently flatten with the back of the spoon to form small fritters. Cook 2–3 minutes per side until golden and crispy.

Step 05

Transfer fried corn bites to a paper towel-lined plate. Drizzle with lime juice and sprinkle with more chili powder and cotija cheese if desired.

Step 06

Serve warm with sour cream, salsa, or guacamole on the side for dipping. These are best enjoyed fresh.

Notes

  1. You can bake these at 375°F for 15–20 minutes if you prefer not to fry them.
  2. Add diced jalapeño or a pinch of cayenne to increase the heat level.

Tools You'll Need

  • Large mixing bowl
  • Whisk or spoon for mixing
  • Large skillet
  • Spatula
  • Paper towels for draining

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 70
  • Total Fat: 4 g
  • Total Carbohydrate: 8 g
  • Protein: 2 g