Description
These Spicy Mexican Corn Bites are a delicious and colorful appetizer inspired by classic Mexican street corn. Loaded with a creamy and cheesy corn filling, flavored with jalapeño, chili powder, and smoked paprika, and baked in mini phyllo shells or wonton cups, they make the perfect party snack or starter. Garnished with fresh cilantro and lime, they offer a burst of spicy, tangy, and savory flavors in every bite.
Ingredients
Scale
Corn Filling
- 2 cups frozen or fresh corn kernels
- 1/2 cup cotija cheese or feta, crumbled
- 1/2 cup shredded pepper jack cheese
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 2 green onions, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 large egg
- 1/3 cup all-purpose flour
Assembly
- 24 mini phyllo shells or wonton cups
- Optional: chopped cilantro and lime wedges for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and arrange the mini phyllo shells or wonton cups evenly on a baking sheet to prepare for filling and baking.
- Prepare Filling: In a large mixing bowl, combine the corn kernels, crumbled cotija or feta cheese, shredded pepper jack cheese, mayonnaise, sour cream, finely chopped jalapeño, sliced green onions, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix everything thoroughly until well blended.
- Incorporate Binder: Add the large egg and all-purpose flour to the mixture and stir gently but evenly until the mixture is fully combined and binds together without being too runny.
- Fill Shells: Spoon the prepared corn mixture into each mini phyllo or wonton shell, filling each one to the top with the corn mixture to ensure a flavorful bite.
- Bake: Place the baking sheet with filled shells in the preheated oven and bake for 15 to 18 minutes, or until the tops turn golden brown and the filling is set.
- Cool and Garnish: Remove the corn bites from the oven and allow them to cool slightly. Before serving, garnish with freshly chopped cilantro and a squeeze of lime juice for added freshness and tang.
Notes
- You can prepare the corn filling up to a day in advance and store it in the refrigerator to save time on the day of serving.
- For an extra crunchy texture, sprinkle crushed tortilla chips on top of the corn bites before baking.
- Adjust the heat level by removing the seeds from the jalapeño or substituting with a milder pepper if desired.
- Phyllo shells or wonton cups can usually be found in grocery stores, but mini muffin tins can be used as an alternative to shape if desired.
