Spicy Mexican Corn Bites (Print Version)
# Ingredients:
→ Base Sauce
01 -
60 ml mayonnaise
02 -
60 ml sour cream
03 -
15 ml freshly squeezed lime juice
→ Corn Mixture
04 -
320 g corn kernels (fresh, frozen, or canned)
05 -
5 ml chili powder, adjustable to taste
06 -
2.5 ml smoked paprika
07 -
2.5 ml ground cumin
08 -
1.25 ml cayenne pepper (optional)
# Instructions:
01 -
In a large mixing bowl, whisk together mayonnaise, sour cream, and fresh lime juice until the mixture is fully smooth and homogenized.
02 -
Fold the corn kernels into the creamy base, ensuring that each kernel is thoroughly coated. Sprinkle in the chili powder, smoked paprika, ground cumin, and optional cayenne pepper. Stir well until the spices are evenly distributed.
03 -
Warm a non-stick skillet over medium heat until evenly heated.
04 -
Spoon portions of the corn mixture into the preheated skillet to form small, bite-sized rounds. Cook for 2–3 minutes per side, flipping once, until golden brown and crisp at the edges.
05 -
Transfer the finished corn bites to a serving plate. Top with fresh cilantro, crumbled queso fresco, or an additional sprinkle of chili powder as desired.
# Notes:
01 -
For optimal texture, ensure the skillet is adequately preheated before adding the corn rounds. Fresh corn yields the best flavor and structure, but canned or thawed frozen corn also work well.