Spicy Mexican Corn Bites

Name: Spicy Mexican Corn Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 300 g frozen corn kernels; 35 g plain flour; 35 g cornmeal; ½ tsp baking powder; ½ tsp chilli powder; ½ tsp ground cumin; ¼ tsp garlic powder; ¼ tsp smoked paprika; ¼ tsp salt; ¼ tsp black pepper; 2 tbsp finely chopped fresh coriander; 2 tbsp vegetable oil, for frying; 1 tbsp fresh lime juice, to garnish; 30 g grated cheese; 2 tbsp milk; Egg replacer equivalent to eggs

Print Recipe

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Difficulty: Beginner

Cuisine: Mexican Courses: Canapés

Description

Golden, crispy, and bursting with bold Mexican flavour, these little fritters make the perfect starter. Sweet corn is folded into a warmly spiced batter with fresh cilantro, smoked paprika, and cumin, then shallow-fried until golden and irresistible. Serve them warm with a drizzle of lime and a scattering of cotija or Parmesan.

Ingredients

300 g frozen corn kernels ((or fresh, cooked corn))
35 g plain flour
35 g cornmeal
½ tsp baking powder
½ tsp chilli powder ((adjust to taste))
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
2 tbsp finely chopped fresh coriander
2 tbsp vegetable oil, for frying
1 tbsp fresh lime juice, to garnish
30 g grated cheese ((plus extra for garnish))
2 tbsp milk
Egg replacer equivalent to eggs ((prepared as per package instructions))

Instructions

In a large mixing bowl, combine the flour, cornmeal, baking powder, chilli powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly to combine.
Add the prepared egg replacer, milk, and chopped coriander to the dry ingredients. Stir to form a smooth, thick batter.
Fold in the corn kernels and grated cheese, ensuring the corn is evenly distributed.
Heat the vegetable oil in a large non-stick frying pan over medium-high heat.
When the oil is hot, spoon heaped tablespoons of the corn mixture into the pan, flattening each slightly with the back of the spoon to form small fritters.
Fry for 2–3 minutes per side, or until golden and crisp. Work in batches if needed to avoid overcrowding the pan.
Remove the corn bites with a slotted spoon and place on a plate lined with kitchen paper to drain any excess oil.
While still warm, drizzle with fresh lime juice and sprinkle with extra chilli powder and cheese, if desired.
Serve immediately, with salsa, guacamole, or sour cream on the side for dipping.

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Spicy Mexican Corn Bites