Mexican Corn Bites

Homemade Mexican corn bites with golden crispy coating and fresh cilantro on top.

Hannah Cooking

Crispy baked Mexican corn bites packed with sweet corn, cotija cheese, and chili spice. A mess-free elote-inspired appetizer perfect for parties or family dinners.

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Prep Time 15

Cook Time 25

Chill Time 30

Total Time 1 10

Servings: 20 bites

Course: Appetizer

Cuisine: Latin American, Mexican

Calories: 140

Ingredients Equipment Method Notes

Ingredients

Main Mixture

3 cups Corn kernels Fresh, frozen, or canned (drained)
4 oz Cream cheese Softened
½ cup Cotija cheese Crumbled
¼ cup Mayonnaise Adds creaminess
1 large Egg For binding
2 tablespoon Lime juice Freshly squeezed
1 teaspoon Chili powder For authentic flavor
½ teaspoon Garlic powder Optional
¼ teaspoon Cayenne pepper Adjust for spice preference

Coating

1 cup Panko breadcrumbs For coating
½ cup Parmesan cheese Mixed with breadcrumbs for crunch
1 teaspoon Smoked paprika Adds smoky depth

Optional Toppings

Cooking spray For crisp baking
Fresh cilantro Garnish before serving
Lime wedges For serving

Equipment

Large mixing bowl For combining all ingredients
Baking Sheet Line with parchment for easy cleanup
Small Cookie Scoop To form evenly sized bites
Wire cooling rack Keeps bites crisp after baking
Measuring cups and spoons For accurate proportions

Method

Combine corn, cream cheese, cotija, mayo, egg, lime, and spices in bowl.
Scoop mixture and roll into 1-inch balls.
Refrigerate 30 minutes to firm up.
Mix panko, Parmesan, and paprika in shallow bowl.
Roll chilled bites in coating, pressing lightly to adhere.
Arrange on greased baking sheet and spray lightly with oil.
Turn halfway through baking for even color.
Let rest 5 minutes before serving with dips.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used