Description
These Spicy Mexican Corn Bites are a delicious and easy appetizer inspired by classic street corn flavors. Made with corn kernels, creamy cotija cheese, and a zesty blend of spices, they are served in crispy phyllo shells or tortilla scoops for a perfect bite-sized snack.
Ingredients
Scale
Filling
- 2 cups corn kernels (fresh, canned, or thawed from frozen)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- juice of 1/2 lime
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Assembly
- 1 package mini phyllo shells or scoop-shaped tortilla chips (about 30)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the corn bites.
- Mix Filling: In a medium bowl, combine the corn kernels, crumbled cotija cheese, mayonnaise, sour cream, chili powder, optional cayenne pepper, garlic powder, lime juice, salt, and black pepper. Stir the mixture well until all ingredients are evenly incorporated.
- Add Cilantro: Gently fold in the chopped fresh cilantro to add a burst of fresh flavor to the filling.
- Assemble Bites: Spoon the corn mixture into the mini phyllo shells or tortilla scoops, filling each one generously and placing them neatly on a baking sheet.
- Bake: Bake the assembled corn bites in the preheated oven for 10 to 12 minutes, or until they are heated through and the tops are lightly golden.
- Cool and Serve: Remove the baking sheet from the oven and allow the corn bites to cool slightly before serving to avoid burns and to let the flavors meld.
Notes
- You can prepare the filling up to a day in advance and assemble the corn bites just before baking to save time.
- If cotija cheese is unavailable, feta cheese is a great substitute to maintain the creamy, tangy flavor.
- For an extra kick, drizzle with hot sauce or sprinkle with TajÃn seasoning before serving.
