Spicy Mexican Corn Bites Delight

These are basically elote turned into crispy, cheesy little party bites—hot from the oven with golden edges, sweet corn in the middle, and a spicy chili-lime drizzle that makes people hover by the tray like seagulls. They’re fast, they’re wildly snackable, and they use things I mostly keep around: corn, lime, chili powder, a little cheese. If you’ve ever needed something everyone will inhale in under 10 minutes, Spicy Mexican Corn Bites Delight are it.

My husband calls these “dangerous” because he eats them standing over the counter, like it’s a sport. The kiddo calls them “corn cupcakes,” which… not wrong? We brought a batch to a backyard hang and I watched adults play a low-key game of musical chairs around the pan. Zero leftovers. So now they’re our default when people say “just bring something simple,” which is code for “something we’ll remember forever.”

How to Make It

Grab a bag of corn (fresh or frozen—no one’s judging), and stir it with jalapeño, a little onion, cilantro, shredded cheese, and cotija. Two eggs go in to hold it together, plus masa harina to make everything sturdy without tasting “bready.” Season like you mean it: chili powder, a nudge of cumin, salt, lime zest.

I use a mini muffin tin because bite-size is fun. Oil it well—seriously, get into those corners. Scoop the mixture in and press it down a little with a spoon so the tops get good contact and crisp up. Bake until the edges are bronzed and you can smell the corn and cheese doing their buttery thing.

While they bake, quick-stir a chili-lime crema: mayo + sour cream, lime juice, Tajín or chili powder, a teeny bit of honey, and a splash of hot sauce if you’re feeling rowdy. When the bites come out, let them chill for a couple minutes so they release cleanly, then drizzle, dust with more cotija, and rain down cilantro like it’s your job.

✔Ingredient Notes

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– Corn: Fresh, frozen, or even canned in a pinch. If frozen, don’t thaw all the way—just break up the clumps. If canned, drain it like you mean it.
– Masa harina (or fine cornmeal): The binder with big corn flavor. It keeps things gluten-free and way more “elote” than “muffin.”
– Eggs: The little glue that could. No eggs? Flax egg works, but expect a softer, less crisp bite.
– Cotija: Salty, crumbly magic. Feta works if that’s what you’ve got, just a bit tangier.
– Monterey Jack or Pepper Jack: Meltiness! Pepper Jack adds a sneaky kick. Cheddar also works—just a touch sharper.
– Jalapeño: Seed for mild, keep the seeds/membranes for spicy. Serrano if you want it hotter and brighter.
– Lime (zest + juice): Zest goes in the mix; juice is for the crema. Don’t skip. It wakes the whole thing up.
– Chili powder + cumin + smoked paprika: Warmth, depth, a little campfire. Tajín can tag in for chili powder.
– Mayo + sour cream: For the drizzle. Greek yogurt is fine if you like it tangier. A teaspoon of honey keeps it friendly.
– Baking powder: Just a kiss to keep them light instead of dense hockey pucks.

✔Recipe Steps

1. Preheat oven to 400°F and grease a 24-cup mini muffin tin generously with oil or nonstick spray.
2. Stir 3 cups corn, 1–2 minced jalapeños, 1/4 cup finely diced red onion, 1/3 cup chopped cilantro, 1 cup shredded Jack, and 1/2 cup crumbled cotija in a bowl.
3. Whisk 2 eggs, 3/4 cup masa harina, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1 1/2 tsp chili powder, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp lime zest; fold into the corn mix.
4. Scoop heaping tablespoons into the tin, pressing gently to compact; bake 18–22 minutes until deep golden at the edges.
5. Whisk 1/2 cup mayo, 1/4 cup sour cream, 1–2 tbsp lime juice, 1 tsp Tajín or chili powder, 1 tsp honey, 1 tsp hot sauce, and a micrograted garlic clove for the crema.
6. Cool bites 5 minutes, loosen with a thin knife, drizzle crema, and finish with more cotija, cilantro, and a sprinkle of Tajín.

What to Serve It With

– Tacos al pastor, carne asada, or your Tuesday-night rotisserie chicken.
– Big salads with avocado and crunchy romaine.
– Grilled shrimp, margaritas, and a porch situation.
– Bowls of black beans and rice when you want easy.

✔Tips & Mistakes

– Grease the pan like you’re auditioning for a cooking show. Stuck bites are sad bites.
– Press the mixture into the cups so the edges actually crisp.
– Too wet? Add another tablespoon of masa. Too dry? Squeeze in a little lime juice or a spoon of mayo.
– Don’t skip the 5-minute cool—this is when they set and pop out clean.
– Taste the mix before baking. Salt fixes “meh.”

✔Storage Tips

Fridge: Pop leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer (375°F, 5–7 minutes) to get the crunch back.
Freezer: Freeze on a sheet tray, then bag them. Reheat straight from frozen—just add a couple minutes.
Cold snack confession: I’ve eaten them cold from the fridge with extra lime. Not mad about it. Also excellent with a fried egg for breakfast.

✔Variations and Substitutions

– Gluten-free: Use masa only and skip any breadcrumbs—honestly better that way.
– Dairy-free: Sub vegan mayo + unsweetened yogurt for the crema, and skip the Jack/cotija or use your favorite melty DF cheese. Still tasty, just less gooey.
– Extra spicy: Swap jalapeño for serrano, add chipotle in adobo to the crema, and dust with more Tajín.
– Protein bump: Fold in crisp bacon bits or finely diced chorizo. Ridiculous in the best way.
– Pan-fried: Spoon small mounds into a hot, lightly oiled skillet; flatten; cook 2–3 minutes per side until golden.
– Air fryer: Spoon into silicone mini cups, 375°F for 8–10 minutes, checking at 7.
– Cheese swaps: Cheddar, Oaxaca, or queso quesadilla all play nice.
– Sweetness tweak: No honey? Use sugar or maple in the crema, or skip it for a sharper, tangier vibe.

Frequently Asked Questions

Spicy Mexican Corn Bites Delight

Mini street-corn-inspired bites nested in tortilla scoops, tossed with creamy lime-chile dressing and finished with crumbled Cotija, cilantro, and a dash of heat. Perfect for parties and game day snacking.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cup corn kernels thawed if frozen
• ▢ 2 tbsp unsalted butter
• ▢ 0.5 cup mayonnaise
• ▢ 0.25 cup sour cream
• ▢ 0.75 cup Cotija cheese, crumbled divide, some for topping
• ▢ 2 tbsp fresh lime juice
• ▢ 2 tsp chili powder
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp garlic powder
• ▢ 1 piece jalapeño, seeded and minced
• ▢ 0.25 cup green onions, thinly sliced
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 0.75 tsp kosher salt or to taste
• ▢ 0.25 tsp black pepper
• ▢ 24 piece mini tortilla scoop chips plus a few extra in case of breakage
• ▢ 2 tsp hot sauce optional
• ▢ 1 tsp lime zest optional

Instructions

Preparation Steps

• Melt butter in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred and heated through, about 6 to 8 minutes. Transfer to a bowl and let cool 5 minutes.
• In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
• Fold in the warm corn, jalapeño, green onions, cilantro, and 0.5 cup Cotija. Season with salt and black pepper to taste.
• Arrange tortilla scoop chips on a platter. Spoon about 1 tbsp of the corn mixture into each scoop.
• Top with remaining Cotija, a pinch of chili powder, lime zest, and a few drops of hot sauce if using. Serve immediately.

Notes

For extra depth, grill fresh corn on the cob before cutting off the kernels. Cotija can be swapped with feta in a pinch. The filling can be made up to 1 day ahead; fill chips just before serving to keep them crisp.