Spicy Mexican Corn Bites
These little bites pack all the flavors of classic Mexican street corn — creamy, cheesy, smoky, and spicy — in a crunchy, poppable form. Perfect for parties, game days, or anytime snacking!
Time:
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: ~24 bites
Ingredients:
For the corn mixture:
1½ cups corn kernels (fresh, frozen, or canned & drained)
1/2 cup crumbled cotija or feta cheese
1/2 cup shredded cheddar or Monterey Jack cheese
1/4 cup cream cheese, softened
1 tbsp mayonnaise or Greek yogurt
1 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp ground cumin
1–2 jalapenos, finely chopped (remove seeds for less heat)
2 tbsp chopped fresh cilantro
Salt and black pepper to taste
For coating and baking:
1 cup panko breadcrumbs
2 tbsp melted butter or oil (for extra crispness)
Optional: sprinkle of parmesan or cotija before baking
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix the filling:
In a bowl, mix corn, cheeses, cream cheese, mayo, lime juice, spices, jalapenos, cilantro, salt, and pepper. Stir until well combined.
Form bites:
Using a small cookie scoop or your hands, form mixture into small balls (~1 tbsp each). If too soft, chill for 15 minutes.
Coat with breadcrumbs:
Roll each ball in panko breadcrumbs mixed with melted butter or oil.
Bake:
Place bites on the baking sheet and bake for 18–22 minutes, or until golden and crispy.
Garnish & serve:
Top with extra cotija, chopped cilantro, and a drizzle of lime crema or hot sauce.
Tips & Notes:
Make it less spicy: Use only one jalapeno and skip hot sauce.
Air fryer option: Air fry at 375°F (190°C) for 10–12 minutes for even crispier bites.
Make ahead: Prepare bites, freeze raw on a tray, then store in a zip bag. Bake straight from frozen, adding 5 extra minutes.
Serving Ideas:
As an appetizer with chipotle aioli or lime crema
Over a bed of lettuce for a fun mini taco salad bite
Alongside grilled meats or tacos
Frequently Asked Questions
Q: Can I make these vegetarian?
Yes — they already are!
Q: Can I fry them instead of baking?
Yes. Shallow fry in oil over medium-high heat until golden on all sides (about 2–3 minutes per side).
Q: Can I use canned corn?
Yes, just drain it well and pat dry to avoid sogginess.
Nutritional Information
Calories: 180
Protein: 6g
Carbs: 16g
Fat: 10g
Fiber: 1g