Spicy Mexican Corn Bites
Crispy on the outside, tender on the inside, and bursting with bold, smoky spice—these Spicy Mexican Corn Bites are the ultimate appetizer or party snack. Made with sweet corn, Cotija cheese, fresh cilantro, and a perfectly balanced spice mix, they’re fried to golden perfection and finished with a squeeze of lime. Serve them hot with sour cream, salsa, or guacamole—and watch them disappear!
Perfect for Cinco de Mayo, game day, or anytime you’re craving a little crunch with a kick.
Ingredients
Produce
- 2 cups frozen corn (thawed)
- 2 tbsp fresh cilantro, chopped
- ¼ tsp garlic powder
Refrigerated
- 2 large eggs
Condiments
- 1 tbsp fresh lime juice
Baking & Spices
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- ½ tsp baking powder
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
Oils & Vinegars
- 2 tbsp vegetable oil (for frying)
Nuts & Seeds
- ½ tsp ground cumin
Dairy
- ¼ cup Cotija cheese, grated (plus more for garnish)
- ¼ cup milk
Optional Garnish:
- Extra chili powder
- More Cotija cheese
- Lime wedges
Instructions
1. Prepare the Batter
In a large mixing bowl, combine flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir to combine.
2. Add the Wet Ingredients
Add the eggs, milk, and chopped cilantro. Stir until a smooth batter forms.
3. Fold in the Corn & Cheese
Gently mix in the thawed corn kernels and grated Cotija cheese until evenly distributed.
4. Heat the Oil
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
5. Fry the Corn Bites
Drop tablespoon-sized scoops of batter into the hot oil and gently flatten with the back of a spoon. Cook for 2–3 minutes per side, or until golden and crispy. Work in batches to avoid overcrowding.
6. Drain and Garnish
Transfer the fried bites to a paper towel-lined plate. While still hot, drizzle with fresh lime juice and sprinkle with extra chili powder and Cotija cheese.
7. Serve
Serve warm with your favorite dips like sour cream, salsa, or guacamole.
Notes
- Be sure to thaw and pat dry the corn before adding it to the batter to avoid excess moisture.
- Adjust spice to taste—these are moderately spicy, but you can increase chili powder for more heat.
- Cotija cheese adds a salty, crumbly finish. Parmesan is a decent substitute if needed.
Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 16–18 bites
Category: Appetizer / Snack / Side
Method: Pan-fried
Cuisine: Mexican-Inspired
Diet: Vegetarian
Keywords: corn fritters, Mexican appetizer, spicy corn bites, cotija cheese snacks, corn cake recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Skillet or frying pan
- Spatula
- Paper towels
- Plate for draining
Nutrition (Per 2 Bites, Approx.)
Serving Size: 2 corn bites
Calories: 160
Sugar: 1g
Sodium: 210mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg
Helpful Tips
- Test the oil by dropping a small amount of batter—if it sizzles, it’s ready.
- Don’t crowd the pan—it lowers the oil temperature and leads to soggy bites.
- Keep cooked batches warm in a 200°F oven while frying the rest.
- Fresh corn works great in season—just boil and cut off the cob.
Conservation and Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet or air fryer to restore crispiness.
- Freeze: Not ideal, as the texture may become soggy, but possible if well-wrapped.
Substitutions and Variations
- Make it gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
- Make it spicier: Add chopped jalapeños or a dash of cayenne.
- Add cheese: Mix some shredded pepper jack or cheddar into the batter.
- No Cotija? Use feta or grated parmesan.
Storage Instructions
- Cool completely before storing.
- Place in a single layer in an airtight container with parchment between layers.
- Store in the refrigerator for up to 3 days.
- Reheat in a skillet or oven at 350°F for 8–10 minutes.
Frequently Asked Questions
Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F for 12–15 minutes, flipping halfway.
Can I use canned corn?
Yes, just make sure to drain and pat dry well to avoid excess moisture.
Can I make them in advance?
You can prep the batter and refrigerate for a few hours, then fry just before serving.
What do they taste like?
Crispy, savory, and a little spicy—like a cross between a fritter and an elote-inspired bite.
Conclusion
These Spicy Mexican Corn Bites are everything you want in a finger food: crispy, cheesy, just the right amount of spicy, and totally irresistible. Whether you’re serving them as a party snack, game day treat, or fun family side dish, they bring bold flavor and a festive flair that everyone will love.
Craving more Mexican-inspired bites? Try these next:
- Street Corn Queso Dip
- Mini Chicken Tostada Cups
- Spicy Black Bean Empanadas
Made them? Tag your golden bites with #MexicanCornBites on Instagram or Pinterest—I can’t wait to see your crispy creations! ????️????????
