Spicy, Crispy, Mexican-Inspired (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups frozen corn kernels (or fresh corn, cooked)
02 -
1/4 cup all-purpose flour
03 -
1/4 cup cornmeal
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon chili powder (adjust to taste)
06 -
1/2 teaspoon ground cumin
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon smoked paprika
09 -
1/4 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Wet Ingredients
11 -
2 large eggs
12 -
1/4 cup milk
13 -
2 tablespoons finely chopped fresh cilantro
14 -
1/4 cup grated cotija cheese (or Parmesan cheese as a substitute)
→ For Frying and Garnish
15 -
2 tablespoons vegetable oil (for frying)
16 -
1 tablespoon fresh lime juice (for garnish)
17 -
Additional chili powder and cotija cheese for garnish (optional)
# Instructions:
01 -
In a large bowl, combine the flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Mix until the dry ingredients are well combined.
02 -
Add the eggs, milk, and cilantro to the dry mixture and stir until smooth. Fold in the corn kernels and grated cotija cheese, making sure the corn is evenly distributed throughout the batter.
03 -
In a large skillet, heat the vegetable oil over medium-high heat.
04 -
Once the oil is hot, spoon tablespoon-sized portions of the corn batter into the skillet. Flatten them slightly with the back of the spoon to form small fritters. Fry for 2-3 minutes on each side, or until golden brown and crispy.
05 -
Once fried, remove the corn bites from the skillet and place them on a paper towel-lined plate to drain any excess oil. Drizzle with fresh lime juice and sprinkle with additional chili powder and cotija cheese for extra flavor.
06 -
Serve warm as an appetizer, snack, or side dish. These corn bites are best enjoyed with a side of salsa, sour cream, or guacamole for dipping.
# Notes:
01 -
For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the batter.
02 -
You can bake these instead of frying them by placing them on a parchment-lined baking sheet and baking at 375°F (190°C) for 15-20 minutes or until golden and crispy.
03 -
These can be made ahead of time and reheated in the oven for a crispy texture.
04 -
You can substitute cotija cheese with feta or even queso fresco if needed.