Spicy Mexican Corn Bites (Print Version)
# Ingredients:
→ Main Seasonings & Mix
01 -
1/4 teaspoon cayenne powder (optional if spicy isn’t your thing!)
02 -
2 cups corn (go with fresh, frozen, or canned—whatever works!)
03 -
1/2 teaspoon cumin (ground)
04 -
1 teaspoon chili powder (make it mild or fiery—it’s up to you)
05 -
1/2 teaspoon smoked paprika
→ Creamy Base
06 -
1 tablespoon lime juice (freshly squeezed)
07 -
1/4 cup sour cream
08 -
1/4 cup mayo
# Instructions:
01 -
Toss your corn into the creamy mixture and stir it all together so every bit is coated evenly.
02 -
On medium heat, preheat your non-stick skillet so it’s perfectly hot when you start cooking.
03 -
In a big bowl, stir together lime juice, mayo, and sour cream until it looks super smooth.
04 -
Scoop small servings of the corn mix, drop them onto the skillet, and cook for about 2 to 3 minutes per side until golden and crispy.
05 -
Shake in that chili powder, cumin, paprika, and cayenne if you’d like a kick. Stir until the flavors mix in completely.
06 -
Move the cooked bites to a serving platter and jazz them up with crumbled cheese, fresh herbs like cilantro, or some extra chili powder for flair.
# Notes:
01 -
Inspired by elote, these crispy bites are great for sharing at gatherings!
02 -
Don’t rush the browning—those crunchy edges are the best part.