Description
Make these zesty Spicy Mexican Corn Bites! A quick, cheesy skillet treat with a kick, perfect for any gathering. So easy and full of flavor.
Ingredients
Scale
- Corn & Dairy Base:
- 2 cups fresh or frozen corn (thawed, drained well)
- 1/2 cup cotija cheese (crumbled, plus more for garnish)
- 1/4 cup mayonnaise (full-fat)
- 1/4 cup sour cream (full-fat)
- Flavor Boosters:
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper (to taste)
- Spicy Kick & Freshness:
- 1 small jalapeño (minced, deseeded for less heat)
- 2 tablespoons fresh cilantro (chopped, plus more for garnish)
- Finishing Touches:
- 1 tablespoon olive oil (for skillet)
- Extra cotija cheese & lime wedges (for serving)
Instructions
- Sizzle that Corn:: Okay, first things first, get a large skillet nice and hot over medium-high heat. Add a tiny bit of oil, then your corn. Don’t overcrowd the pan, or it’ll steam instead of char. We’re looking for those lovely little browned bits, that’s where the flavor lives! Stir it occasionally, letting it sit for a few minutes between stirs. You’ll smell that sweet, toasty corn aroma, and honestly, it’s the best part of this step. This is where I always forget to shake the pan enough, but learning from my mistakes, I try to keep it moving!
- Whip Up the Creamy Base:: While your corn is doing its thing, grab a medium bowl. Throw in your mayo, sour cream, and that fresh lime juice. Give it a good whisk until it’s all smooth and creamy. Next, add your chili powder, smoked paprika, and a pinch of salt and pepper. Taste it! Does it need more tang? More spice? This is your kitchen, your rules! I’ve definitely added too much salt before, oops, so go easy and adjust. It should be a luscious, slightly tangy sauce, ready for the main event.
- Combine and Conquer:: Once your corn has those beautiful charred spots—it should look a little rustic, not perfectly golden—take it off the heat. Let it cool for just a minute or two; we don’t want to melt the cheese prematurely. Now, carefully add the warm corn to your creamy mixture. Stir it gently but thoroughly, making sure every single kernel is coated in that glorious sauce. The aroma is amazing at this point, a mix of smoky corn and zesty cream! It’s all coming together.
- Add the Spicy Mexican Corn Bites’ Star:: Now for the good stuff! Crumble in most of your cotija cheese and toss in that finely minced jalapeño. If you’re using fresh cilantro, add a good handful here too. Gently fold everything together. You want the cheese to be distributed throughout, but still have some texture. I once got impatient and added the cheese to super hot corn, and it just melted into a stringy mess. Learn from my mistakes, friends; a little patience goes a long way here!
- Press into Bites:: This is where the “bites” part comes in! Lightly grease a muffin tin or use parchment-lined baking sheet. Spoon the mixture into the wells, pressing it down firmly. You want them to hold their shape, so don’t be shy with the pressing. This step can get a little messy, honestly, but it’s part of the charm. I usually use the back of a spoon to really pack them in. This ensures they’ll hold together nicely when baked, giving you those satisfying little rounds.
- Bake to Golden Perfection:: Pop those trays into a preheated oven at around 375°F (190°C) for about 15-20 minutes, or until the edges are golden brown and the cheese is bubbly and slightly caramelized. You’ll know they’re ready when your kitchen smells absolutely incredible—a warm, cheesy, spicy aroma. Let them cool for a few minutes in the tin before gently prying them out. They should be crisp on the outside and wonderfully creamy on the inside. Garnish with a little extra cotija and cilantro, and a squeeze of lime!