Description
Delightful spicy corn bites that capture the vibrant tastes and colors of Mexican cuisine, perfect as an appetizer or snack.
Ingredients
- 2 cups frozen corn kernels (or fresh corn, cooked)
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons finely chopped fresh cilantro
- 1/4 cup grated cotija cheese (or Parmesan cheese as a substitute)
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon fresh lime juice (for garnish)
- Additional chili powder and cotija cheese for optional garnish
Instructions
- In a large bowl, combine the all-purpose flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Mix until the dry ingredients are well combined.
- Add the eggs, milk, and chopped cilantro to the dry mixture. Stir until smooth.
- Fold in the corn kernels and grated cotija cheese. Ensure the corn is evenly distributed throughout the batter.
- In a large skillet, heat the vegetable oil over medium-high heat until hot.
- Once the oil reaches the desired temperature, spoon tablespoon-sized portions of the corn batter into the skillet. Flatten each portion slightly with the back of the spoon to create small fritters.
- Fry for 2-3 minutes on each side until golden brown and crispy.
- Once fried, transfer the corn bites to a paper towel-lined plate to drain any excess oil.
- Drizzle with fresh lime juice and sprinkle with additional chili powder and cotija cheese for extra flavor. Serve warm alongside salsa, sour cream, or guacamole for dipping.
Notes
For a lighter version, bake instead of frying. Store leftovers in an airtight container for up to three days.