These Spicy Mexican Street Corn Bites bring the vibrant flavors of elote, the traditional Mexican street corn, into a delightful bite-sized treat. Perfect for parties or as a savory snack, these bites are loaded with sweetness from corn, tanginess from lime, and a kick of spice, making them irresistible! The combination of creamy cheese and zesty seasonings makes each bite a celebration of flavor.
Ingredients
- For the Corn Bites:
- 2 cups fresh corn kernels (or frozen, thawed)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup crumbled queso fresco (or feta cheese)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Oil for frying
- For the Spicy Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (like Sriracha or your favorite)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- For Garnish:
- Extra queso fresco, crumbled
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Spicy Sauce:
- In a small bowl, combine mayonnaise, lime juice, hot sauce, smoked paprika, chili powder, salt, and pepper. Mix well until smooth. Adjust seasoning as needed and set aside in the refrigerator to let the flavors meld.
- Make the Corn Bites:
- In a large mixing bowl, combine the flour, cornmeal, baking powder, chili powder, cumin, garlic powder, and salt. Mix well.
- In another bowl, beat the egg and add the corn kernels, crumbled queso fresco, cilantro, and lime juice. Stir to combine.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. The batter will be thick.
- Fry the Corn Bites:
- Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small spoonful of batter into the oil; it should sizzle and float to the surface.
- Using a tablespoon or cookie scoop, drop small portions of the batter into the hot oil, being careful not to overcrowd the pan.
- Fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Arrange the hot corn bites on a serving platter. Drizzle the spicy sauce over the top or serve it on the side for dipping.
- Garnish with extra crumbled queso fresco, chopped cilantro, and lime wedges for a fresh touch.