Mexican Corn Bites (Print Version)
# 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:
01 -
In a large mixing bowl, stir together flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
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.
03 -
In a large skillet, heat vegetable oil over medium-high heat until shimmering and ready for frying.
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.
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.
06 -
Serve warm with sour cream, salsa, or guacamole on the side for dipping. These are best enjoyed fresh.
# Notes:
01 -
You can bake these at 375°F for 15–20 minutes if you prefer not to fry them.
02 -
Add diced jalapeño or a pinch of cayenne to increase the heat level.