Hey there! So, I have to tell you about these Spicy Mexican Corn Bites I’ve been making. They’ve kind of become a staple in our house, especially during game nights. I first stumbled upon this recipe when I was trying to make something out of the ordinary corn on the cob, and well, it was a hit! Imagine tiny, flavorful explosions in your mouth—yep, that good.
Why You’ll Love This
I make these whenever we have friends over because they disappear faster than you can say ‘ole!’ My family goes absolutely bonkers for them, and I’ve even caught my partner sneaking a bite before they’re done (it was too hot for them, serves ’em right!). And the best part? They’re super easy to whip up.
Ingredients
- 2 cups of corn kernels (fresh, frozen, or canned all work)
- 1/2 cup of flour
- 1/4 cup of cornmeal
- 1 teaspoon of baking powder
- 1 teaspoon of chili powder (or more if you like it really spicy)
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 1/2 cup of milk (sometimes I use buttermilk—it makes them extra tangy)
- 1/4 cup of chopped cilantro (optional, but adds a nice touch)
Directions
- Start by mixing together the flour, cornmeal, baking powder, chili powder, cumin, salt, and pepper in a bowl. Sometimes I just dump everything in without measuring too precisely; it’s all about the balance.
- In another bowl, whisk the eggs and milk together. This is when I usually do a quick peek into the fridge to see if we have any buttermilk.
- Combine the wet and dry ingredients; stir until just combined (a few lumps are okay—it’s not a cake!).
- Add the corn kernels and cilantro, gently folding them into the batter. Don’t worry if it looks a bit weird at this stage—it always does!
- Heat a bit of oil in a frying pan over medium heat. Spoon the batter into the pan, forming small bites. Cook until golden brown on each side, about 2-3 minutes. This is where I usually sneak a taste.
- Drain on paper towels and serve warm.
Notes
Don’t be afraid to adjust the spices to your liking; I once made them too spicy for my own good, and let’s just say I was sweating bullets! If the batter feels too thick, add a splash more milk.
Variations
I tried adding some cheese once—it was a melty mess, but if you’re a cheese lover, go for it! Or swap the chili powder for smoked paprika for a different vibe.
Equipment
You don’t need anything fancy—a simple frying pan works. If you don’t have a whisk, a fork will do just fine in a pinch.
Storage Information
Store leftovers in an airtight container in the fridge for up to three days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually serve these bites with a side of guacamole or salsa. My uncle swears by a dollop of sour cream on top.
Pro Tips
I once tried rushing the frying process by using high heat and ended up with burnt outsides and undercooked insides. Patience, my friend, is key here.
FAQ
Can I make these ahead of time? You can, but they’re best fresh! If you must, reheat them in the oven at 350°F to crisp them up again.
What if I don’t have cornmeal? You can use extra flour, but it won’t have that same authentic texture—I tend to think the cornmeal adds a nice crunch.
Are they gluten-free? Not with regular flour, but you can try a gluten-free blend. Just be sure to check your baking powder too!