Easy Spicy Mexican Corn Bites (Baked in 25 Minutes)
Baked spicy Mexican corn bites with cotija, jalapeño, and crema. A 25-minute appetizer that brings street corn flavor to party-ready portions.
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Cooking tools:
- Muffin tin
- Oven
- Chef's knife
- Cutting board
- Kitchen towel
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Toothpick
- Baking sheet
Ingredients
- 2 cups (300 g) fresh or thawed frozen corn kernels, patted very dry
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (35 g) cornmeal
- 1/3 cup (80 g) Mexican crema or sour cream
- 1 large egg
- 1/2 cup (75 g) cotija cheese, crumbled, divided
- 1 medium jalapeño, seeded and finely minced
- 1 clove garlic, grated or minced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or oil for the tin
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