Spicy Mexican Corn Bites Recipe
If you’re searching for your next party hit or just a way to liven up your weekday snacking, you have to try these Spicy Mexican Corn Bites. They’re a vibrant fusion of sweet corn, zesty chili, creamy cheese, and just the right kick of jalapeño—each bite is a tiny explosion of flavor. Easy to whip up with simple ingredients, these irresistible little bites bring all the comfort and color of classic Mexican street corn to your kitchen, and they’re perfect for sharing (or secretly keeping to yourself!).
Ingredients You’ll Need
The secret to these Spicy Mexican Corn Bites is in the simplicity of their ingredients—each one adds its signature taste, texture, or pop of color, coming together for pure deliciousness. Here’s what you’ll need, plus a few tips for making every bite extra special.
- Corn kernels: Fresh, canned, or thawed frozen corn all work—just make sure they’re well drained for the sweetest flavor.
- Crumbled cotija cheese: This salty Mexican cheese brings extra richness; feta is a fine substitute in a pinch.
- Mayonnaise: Adds velvety creaminess and helps bind the bites together for tender results.
- Large egg: Provides structure, ensuring your corn bites hold their shape once baked.
- Shredded cheddar cheese: Delivers that gooey, melty factor with a punch of sharp flavor.
- Chopped fresh cilantro: Gives your bites a fresh herbal lift and a pop of bright green color.
- Chopped green onions: Adds a gentle oniony bite and balancing freshness.
- Finely diced jalapeño (seeds removed for less heat): The star for spiciness—control the heat by leaving in or removing the seeds.
- Chili powder: Layers on that warm, smoky spice that’s the hallmark of these bites.
- Garlic powder: For just a hint of savory, garlicky depth.
- Salt: Brings all the flavors together—don’t skip it!
- Panko breadcrumbs: Guarantees crisp edges and helps the mixture hold together beautifully.
How to Make Spicy Mexican Corn Bites
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C), and lightly grease a mini muffin tin. This helps the Spicy Mexican Corn Bites pop right out after baking, and a well-preheated oven ensures even cooking and golden tops.
Step 2: Mix the Bites Base
In a large mixing bowl, toss in your corn, cotija cheese, mayonnaise, egg, cheddar cheese, cilantro, green onions, jalapeño, chili powder, garlic powder, and salt. Stir everything together until the mixture is evenly combined and every kernel looks cheesy and seasoned. It should already smell amazing!
Step 3: Add the Crunch
Next, gently stir in the panko breadcrumbs. These will not only help bind your mixture but also promise crispy edges in every bite. Let the mixture sit for about 5 minutes—this pause gives the breadcrumbs time to soak up flavor and thicken everything just a bit.
Step 4: Fill and Press
Spoon the corn mixture into your prepared mini muffin tin, filling each cup nearly to the top. For the best texture, press down gently with the back of your spoon; this compacts the mixture and creates that perfect mini-muffin shape once baked.
Step 5: Bake to Perfection
Pop the tin in the oven and bake for 15–18 minutes, or until the tops are golden and the bites have set. The spicy aroma will fill your kitchen and you’ll see edges turn beautifully crisp. When done, allow them to cool for 5 minutes in the pan before using a small knife to carefully loosen and lift each bite out.
How to Serve Spicy Mexican Corn Bites
Garnishes
A little flourish takes these bites over the top: sprinkle with extra cotija and fresh cilantro, then add a squeeze of lime for brightness or a dramatic drizzle of your favorite hot sauce. Each adds a different layer of flavor, making every Spicy Mexican Corn Bite irresistibly festive.
Side Dishes
Spicy Mexican Corn Bites love a good party platter! Serve them with refreshing guacamole, a light slaw, or some crunchy tortilla chips and pico de gallo. Anything with bright, fresh flavors will complement their cheesy, spicy goodness perfectly.
Creative Ways to Present
Want to wow your guests? Stack the bites high on a vibrant platter, or arrange them in small cups with a baby spoon for grab-and-go snacking. If it’s a sit-down dinner, try plating the bites atop a swirl of chipotle crema or alongside mini cups of elote-style corn salad—it’s Spicy Mexican Corn Bites with extra flair!
Make Ahead and Storage
Storing Leftovers
Have a few bites left? Simply let them cool, then pop them into an airtight container and store in the fridge for up to 3 days. They reheat beautifully and make an awesome next-day snack.
Freezing
To freeze, arrange fully cooled Spicy Mexican Corn Bites in a single layer on a baking sheet until firm, then transfer to a zip-top bag or sealed container. They’ll keep their flavor and texture for about a month—perfect for last-minute entertaining or spontaneous cravings.
Reheating
For the best results, reheat your bites in a preheated 350°F (175°C) oven for about 8–10 minutes until warmed through and crisp at the edges. In a pinch, the microwave works too (just a minute will do), but the oven restores the perfect bite-sized crunch.
FAQs
Can I use canned corn for Spicy Mexican Corn Bites?
Absolutely! Just be sure to drain it well and pat dry with a paper towel so the mixture isn’t too wet. The sweet, juicy kernels will taste fantastic in this recipe.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese is a great stand-in with its salty, crumbly texture. Even parmesan could work in a pinch, though it will give a slightly different flavor.
How spicy are these bites?
The heat level is customizable. Removing the jalapeño seeds keeps things pretty mild, while leaving some in (or adding more chili powder) will turn up the heat. Taste the raw mix if you want to tweak the spice before baking!
Can I make Spicy Mexican Corn Bites ahead of time?
Yes, you can! Bake them, cool, and store as directed; they reheat perfectly in the oven and are just as tasty the next day—great for parties or quick snacks.
Are Spicy Mexican Corn Bites suitable for vegetarians?
Yes! As written, they’re completely vegetarian. Just double-check your cheese choices if you want to be sure they’re made with vegetarian-friendly rennet.
Final Thoughts
Whether you’re feeding a crowd or fueling a solo snack attack, Spicy Mexican Corn Bites are a joyful, flavor-packed bite that always disappears fast. I hope you give them a try and make them your next go-to party favorite—don’t be surprised if you find yourself making a double batch!
Print
Spicy Mexican Corn Bites Recipe
- Total Time: 33 minutes
- Yield: 24 mini bites 1x
- Diet: Vegetarian
Description
These Spicy Mexican Corn Bites are a delightful twist on traditional corn muffins. Packed with flavor from jalapeños, cotija cheese, and a blend of spices, these mini bites are perfect for parties or as a tasty appetizer.
Ingredients
Main Ingredients:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- ½ cup crumbled cotija cheese
- ¼ cup mayonnaise
- 1 large egg
- ½ cup shredded cheddar cheese
Additional Ingredients:
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- 1 jalapeño, finely diced (seeds removed for less heat)
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin.
- Mix ingredients: In a large bowl, combine the corn, cotija cheese, mayonnaise, egg, cheddar cheese, cilantro, green onions, jalapeño, chili powder, garlic powder, and salt. Mix until well combined.
- Add breadcrumbs: Stir in the panko breadcrumbs and let the mixture sit for 5 minutes to thicken slightly.
- Fill muffin cups: Spoon the mixture into the mini muffin cups, pressing down gently to compact.
- Bake: Bake for 15–18 minutes until golden and set. Let cool for 5 minutes before serving. Enjoy warm with lime or hot sauce!
Notes
- For a smoky flavor, add a pinch of smoked paprika.
- These bites can be made ahead and reheated in the oven.
- Swap cotija for feta if needed.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bite
- Calories: 60
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
