Description
These Spicy Mexican Corn Bites are the perfect appetizer or snack for any gathering. Packed with flavor from jalapeños, cilantro, and a blend of cheeses, these bites are sure to be a hit.
Ingredients
Scale
Corn Mixture:
- 3 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled cotija cheese
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 green onions, finely chopped
- 1 jalapeño pepper, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional for extra heat)
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- Salt and black pepper to taste
Additional:
- 1 package mini phyllo cups or small tortilla scoops
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix ingredients: In a large bowl, combine all the corn mixture ingredients until well mixed.
- Fill cups: Spoon the mixture into phyllo cups or tortilla scoops and place on a baking sheet.
- Bake: Bake for 12–15 minutes until cheese is melted and tops are golden.
- Serve: Let cool slightly before serving. Garnish with extra cilantro or chili powder if desired.
Notes
- These bites can also be served cold by skipping the baking step.
- For a creamier version, add an extra tablespoon of sour cream.
- If you prefer less spice, omit the jalapeño or cayenne.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bite
- Calories: 85
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 8 mg
