Okay, picture this: I’m a warm summer evening, the smell of grilling corn wafting through the air, and these little bites of corn. Pure joy making their way around the party. How did you first experience these things?Mexican corn bites are a must try.I’ve been hooked ever since. They’re like elote, but in a conveniently poppable, totally addictive form. Seriously, they are almost as fun as making my Nana’s famous apple crisp – and that is saying something.
What is spicy Mexican corn?
Think of Mexican corn bites are spicy.As miniature, super-flavorful cornbread muffins kicked up about ten notches. What are the flavors of Mexican street corn? What is it like to take a single bite? What is the magic of cornbread? What’s your favorite cotija cheese, and a hint of lime? What are some great side dishes to serve as an appetizer?
Why you’ll love this recipe?
Where do I start?Mexican corn bites are a must try.What are some must-try foods?
- Flavor Explosion:What is the perfect combination of sweet corn, spicy jalapeo, salty cheese, and tangy lime? Each bite is a delightful mix of textures and tastes that will keep you coming back for more.
- Seriously Simple: What areDo not let the complex flavors fool you; these are easy to make. We are talking throw-it-all-in-a-bowl easy. You don’t even need a mixer! This one’s a lifesaver for parties or when you just want something delicious without tinkering.
- Budget-Friendly:What are some pantry staples for corn? What is the best way to feed a crowd without breaking the bank?
- Totally Versatile You can customize these to your liking! Add more jalapeños for extra heat, swap out the cheese, or even throw in some black beans for added heartiness. They are fantastic served warm or at room temperature, making them perfect for picnics and potlucks.
What I love most about this is how approachable it is. You don’t need to be a master chef to nail this recipe. Plus, it’s a total crowd-pleaser. I’ve never brought these to a gathering and *not* had people asking for the recipe. If you love my jalapeno popper dip, you’ll absolutely adore these!
How to Make Spicy Mexican Corn Bites
Quick Overview
Making these Mexican corn bites are delicious.Is it a breeze to make cornbread batter? What are some good ways to stir together roasted corn, jalapeos, cheese, and lime juice? What’s the best way to bake muffins? What is the best way to roast corn to bring out its sweetness? What is that one extra step that makes all the difference? What are some of the easiest recipes to make?
Ingredients
For the Main Batter: How can I make
- 1 cup all-purpose flour.
- 1 cup yellow cornmeal (I prefer medium grind for a slightly coarse texture)
- 1/4 cup granulated sugar. 1 t
- 1 tablespoon of baking powder. 1 teaspoon of salt.
- 1/2 teaspoon baking soda. 1/4 teaspoon salt.
- 1/2 teaspoon salt. 1 teaspoon pepper.
- 1 cup buttermilk (If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes)
- 1/4 cup vegetable oil. 1 teaspoon salt.
- 1 large egg, lightly beaten.
For the Spicy Mexican Filling:
- 2 cups roasted corn kernels (about 3 ears of corn)
- 1-2 jalapeños, seeded and finely diced (adjust to your spice preference – I usually use 1 for a mild kick)
- 1/2 cup crumbled cotija cheese (or queso fresco, or even sharp cheddar if you’re in a pinch)
- 1/4 cup chopped cilantro.
- 1 tablespoon lime juice. 1 teaspoon lime zest.
- 1/4 teaspoon chili powder. 1/2 teaspoon black pepper.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). How do I grease a muffin tin? What are some good muffin liners? I usually spray with cooking spray and then dust with cornmeal to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside. Make sure everything is well combined so that your bites rise evenly. What are the ingredients in baking soda and baking powder?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together buttermilk, vegetable oil, and egg. Set aside. The buttermilk keeps the cornbread moist. If your buttermilk is cold, let it sit at room temperature for a few minutes to help it incorporate.
Step 4: Combine
Is it necessary to mix wet and dry ingredients together? How do you make cornbread? You want a batter that’s thick but still pourable.
Step 5: Prepare Filling
In a medium bowl, combine the roasted corn kernels, diced jalapeños, crumbled cotija cheese, chopped cilantro, lime juice, and chili powder. Stir to evenly distribute the ingredients. Taste and adjust the seasonings as needed. If you want more heat, add a pinch of cayenne pepper.
Step 6: Fold in Filling
Gently fold the corn mixture into the cornbread batter until evenly distributed. Be careful not to overmix – again, we want to keep the cornbread tender. Make sure there are no pockets of plain batter.
Step 7: Bake
Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown. Keep a close eye on them, as mini muffins can bake quickly.
Step 8: Cool & Serve
Let the spicy Mexican corn bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Honestly, they’re pretty amazing straight out of the oven.
What to Serve It With
These spicy Mexican corn bites are incredibly versatile and can be served in so many different ways!
- For Breakfast: Serve them alongside scrambled eggs and avocado for a Southwestern-inspired breakfast. A cup of strong coffee is the perfect accompaniment.
- For Brunch: Arrange them on a platter with other brunch favorites like mini quiches, fruit salad, and mimosas. They add a fun and unexpected twist to a traditional brunch spread.
- As Dessert: Okay, maybe not *as* dessert, but they can be a great savory counterpoint to a sweeter dessert. Think of them as a palate cleanser between courses.
- For Cozy Snacks: Serve them with a dollop of sour cream or Greek yogurt and a sprinkle of extra cilantro for a satisfying snack. They’re also fantastic with a bowl of chili.
Growing up, my mom always served these with a simple tomato soup on chilly evenings. It was the perfect comforting meal, and it’s a tradition I still carry on today. The warmth of the soup and the spicy kick of the corn bites are a match made in heaven.
Top Tips for Perfecting Your Spicy Mexican Corn Bites
Over the years, I’ve learned a few tricks to make these spicy Mexican corn bites even better.
- Roast the Corn: Don’t skip the roasting step! Roasting the corn brings out its natural sweetness and adds a delicious smoky flavor. You can roast it in the oven, on the grill, or even in a cast-iron skillet.
- Don’t Overmix: Overmixing the batter will result in tough cornbread. Mix until just combined – a few lumps are okay.
- Spice It Up: Adjust the amount of jalapeños to your liking. If you’re sensitive to spice, remove the seeds and membranes before dicing. You can also use other types of peppers, such as poblano or serrano, for different flavor profiles.
- Cheese, Please: Cotija cheese is traditional, but feel free to experiment with other cheeses. Queso fresco, Monterey Jack, or even a sharp cheddar would all be delicious.
- Make Ahead: These can be made ahead of time and reheated. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezer-Friendly: These also freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator or microwave until warmed through.
One time, I accidentally added a whole teaspoon of chili powder instead of a quarter teaspoon. Let me tell you, those were some spicy corn bites! My family still teases me about it, but hey, they ate them anyway! Now I always double-check my measurements – lesson learned!
Storing and Reheating Tips
Proper storage is key to keeping these spicy Mexican corn bites tasting their best.
- Room Temperature: You can store them at room temperature for up to 2 days in an airtight container. However, they’re best enjoyed fresh.
- Refrigerator Storage: To extend their shelf life, store them in an airtight container in the refrigerator for up to 5 days.
- Freezer Instructions: For long-term storage, freeze them. Wrap each bite individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator or microwave until warmed through.
- Reheating: To reheat, bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also microwave them, but they may become slightly softer.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for spicy Mexican corn bites! They’re easy to make, bursting with flavor, and always a hit with family and friends. If you’re looking for a fun and delicious appetizer or snack, look no further. And if you love these, you absolutely *have* to try my recipe for cheesy jalapeño cornbread – it’s another winner!
I really hope you give these a try. Let me know in the comments how they turn out, and don’t forget to share your own variations! Happy baking, friends!
Spicy Mexican Corn Bites
Ingredients
Main Ingredients
- 1 cup Frozen corn
- 0.5 cup Shredded cheddar cheese
- 1 tablespoon Chili powder
- 0.5 teaspoon Cumin
- 1 tablespoon Lime juice
- 1 tablespoon Chopped cilantro
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a bowl, combine corn, cheese, chili powder, cumin, lime juice, and cilantro.
- Form mixture into small balls (about 1 inch in diameter).
- Place corn bites on a baking sheet and bake for 10-12 minutes, or until heated through and slightly browned.
