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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Servings:
Calories: 120kcal
Ingredients
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.