Looking for the best Mexican appetizers that’ll disappear faster than you can say “fiesta”? These Spicy Mexican Corn Bites pack all the flavors of elote (Mexican street corn) into crispy, poppable morsels. After testing 6 different batters, I landed on this foolproof version that stays crispy for hours.
Think golden-brown, corn-studded bites with a kick of jalapeño and a drizzle of chili-lime aioli. Perfect for game day spreads or as elegant snacks for party appetizers.
At-a-Glance
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 bites
- Difficulty: Medium
- Best for: Party appetizers, game day snacks, Cinco de Mayo
Why This Works
- Double corn power: Fresh corn kernels + cornmeal create authentic texture and flavor
- Pre-roasting the corn adds a deeper, smoky sweetness
- The batter’s thickness prevents oil absorption, keeping bites crispy
- Three-cheese blend melts perfectly, creating stretchy pockets throughout
Ingredients & Smart Swaps
For the corn bites:
- Corn kernels (fresh, frozen, or canned) – Fresh is best, but frozen works great too
- Mexican cheese blend – Or mix equal parts cheddar and Monterey Jack
- Jalapeños – Substitute with canned green chiles for less heat
- Yellow cornmeal – White cornmeal works; don’t skip this ingredient
- All-purpose flour – For gluten-free, use cup-for-cup GF blend
- Seasonings (chili powder, smoked paprika, cumin)
For the aioli:
- Mayonnaise – Greek yogurt works for a lighter version
- Lime juice – Fresh only; bottled lime juice makes the sauce bitter
- Hot sauce – Any Mexican-style hot sauce works
Step-by-Step Instructions
- Prep corn: Heat skillet over medium-high. Add corn kernels and cook 5-7 minutes until charred. Listen for popping sounds and watch for golden-brown spots.
- Mix dry ingredients: Whisk flour, cornmeal, baking powder, and seasonings until evenly combined.
- Combine wet ingredients: Beat egg, milk, and lime juice in separate bowl until smooth.
- Make batter: Pour wet into dry ingredients. Stir just until combined – small lumps are okay.
- Add mix-ins: Fold in cooled corn, jalapeños, cheese, and cilantro. Batter should be thick like pancake batter.
- Heat oil to 350°F (175°C). Drop by tablespoons into hot oil. Watch for immediate bubbling around edges.
- Fry 2-3 minutes per side until deep golden brown. They should sizzle steadily, not frantically.
- Drain on paper towels. Mix aioli ingredients while bites cool slightly.
Pro Tips & Common Mistakes
- Don’t skip charring the corn – it prevents excess moisture
- Test oil temperature with a small drop of batter – it should sizzle gently
- Avoid overcrowding the pan – leaves room for even browning
- Make ahead tip: Prep batter up to 2 hours before frying
- For crispiest results, fry just before serving
Storage, Freezing & Reheating
Store cooled bites in an airtight container for up to 2 days. For best results, reheat in a 350°F oven for 5-7 minutes until crispy. These also freeze well – place in freezer bags for up to 1 month. Like our mexican street corn chicken chili, they’re great for make-ahead party planning.
Variations
- Seafood: Add 1/2 cup chopped cooked shrimp
- Extra Cheesy: Double the cheese and add cream cheese
- Vegetable Loaded: Mix in diced bell peppers and onions
- Southwest Style: Add black beans and roasted green chiles
FAQ
Can I bake these instead of frying?
Yes, but they won’t be as crispy. Brush with oil and bake at 400°F for 15-20 minutes, flipping halfway. Check out our easy cold party appetizers for no-fry options.
Why are my corn bites falling apart?
The oil might be too hot or too cool. Maintain 350°F and don’t move the bites for the first minute of frying.
Can I make these ahead for a party?
Yes, but fry them just before guests arrive. Keep warm in a 200°F oven for up to 30 minutes.
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Best Mexican Appetizers: Spicy Corn Bites
Equipment
- Skillet
Ingredients
Main
- 2 cups corn kernels Corn kernels Fresh, frozen, or canned
- 1 cup shredded Mexican cheese blend Or mix equal parts cheddar and Monterey Jack
- 1 each Jalapeños Substitute with canned green chiles for less heat
- 1 cup yellow cornmeal Yellow cornmeal White cornmeal works too
- 1 cup all-purpose Flour For gluten-free, use cup-for-cup GF blend
- to taste Seasonings (chili powder, smoked paprika, cumin)
- 1/2 cup Mayonnaise For a lighter version, use Greek yogurt
- 2 tbsp Lime juice Use fresh only
- to taste Hot sauce Any Mexican-style hot sauce works
Instructions
Instructions
- Heat skillet over medium-high and cook corn kernels for 5-7 minutes until charred.
- Whisk flour, cornmeal, baking powder, and seasonings together until combined.
- Beat egg, milk, and lime juice in a bowl until smooth.
- Combine wet ingredients into dry ingredients and stir just until combined.
- Fold in cooled corn, jalapeños, cheese, and cilantro into the batter.
- Heat oil to 350°F (175°C) and drop batter by tablespoonfuls into hot oil.
- Fry for 2-3 minutes per side until deep golden brown.
- Drain on paper towels and mix aioli ingredients while bites cool.