What the heck is this?
Think of your favorite Mexican street corn (aka elote) — creamy, cheesy, tangy, a little spicy — now imagine all that glorious flavor packed into cute little bite-sized snacks. That’s what we’re dealing with here. These Spicy Mexican Corn Bites are crispy on the outside, creamy on the inside, and completely addictive. They’re perfect for game day, backyard BBQs, potlucks, or just whenever you want to show up with a snack that’ll be gone in five minutes flat. Bonus: they’re baked, not fried, and come together fast with simple ingredients.
Why You’ll Love This Recipe
- All the flavor of street corn, none of the mess
- Spicy, creamy, cheesy = snack trifecta
- Bite-sized = built-in portion control (kind of)
- Easy to prep ahead and bake right before serving
- Always a crowd-pleaser — even picky eaters love these
- They reheat like a dream (if there are leftovers)
The Good Stuff You’ll Need
- 2 cups frozen corn, thawed and patted dry
- 1/2 cup crumbled cotija cheese (or feta if that’s what you’ve got)
- 1/2 cup shredded pepper jack or cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 egg
- 1/4 cup chopped cilantro
- 2 green onions, finely chopped
- Juice of 1/2 lime
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne (optional, but brings the heat)
- Salt + black pepper to taste
- 1/3 cup panko breadcrumbs (plus more for topping)
- Muffin tin + nonstick spray
Let’s Do This
Step 1: Preheat & Prep
Heat your oven to 375°F (190°C). Spray a mini muffin tin generously with nonstick spray or lightly oil it — these bites like to stick.
Step 2: Mix the Magic
In a large bowl, mix the corn, cheeses, mayo, sour cream, egg, cilantro, green onions, lime juice, and spices. Stir until everything is well combined and coated in creamy goodness.
Step 3: Add the Crunch
Fold in the panko breadcrumbs. This helps everything hold together and gives it that perfect texture.
Step 4: Scoop & Press
Spoon the mixture into the mini muffin cups, packing them down gently with the back of a spoon so they hold their shape. Sprinkle a little extra panko on top for bonus crunch.
Step 5: Bake ‘Til Golden
Pop the tray in the oven and bake for 20–25 minutes, or until the tops are golden brown and the edges look crispy.
Step 6: Cool Slightly & Serve
Let the bites cool in the tin for 5–10 minutes before gently removing them. Serve warm with a sprinkle of cotija, more cilantro, and a little hot sauce if you like to live spicy.
Serving Suggestions
- Serve with a side of chipotle mayo or lime crema for dipping
- Pair with margaritas or a cold cerveza — trust
- Make them a side for chili, tacos, or grilled meats
Switch It Up
- Add cooked, crumbled bacon or chorizo for extra savoriness
- Use jalapeños instead of cayenne for texture and heat
- Swap in canned or fresh corn if you’ve got it — just make sure it’s dry
- No muffin tin? Shape into patties and bake on a parchment-lined tray
Make-Ahead Tips
- Mix and fill the muffin tin a few hours in advance, then cover and refrigerate until ready to bake
- Baked bites can be stored in the fridge for 3–4 days and reheated in the oven or air fryer
- You can even freeze them! Reheat straight from frozen at 375°F for 10–12 minutes
Questions People Actually Ask
Q: Can I make these gluten-free?
A: Totally. Just use gluten-free breadcrumbs or crushed GF crackers instead of panko.
Q: Can I use canned corn?
A: Yep! Just drain it well and pat it dry with paper towels — moisture is the enemy of crispiness.
Q: Do I have to use mayo and sour cream?
A: Not necessarily. You can sub in Greek yogurt for either or both for a tangier, lighter version.
Q: Can I make these in a regular muffin tin?
A: Yes, but you’ll get fewer, larger bites and may need to increase the bake time by 5–7 minutes.
Spicy Mexican Corn Bites: The Party Snack That Disappears Fast
- Total Time: 40 minutes
- Yield: 24 mini bites 1x
Description
Think of your favorite Mexican street corn (aka elote) — creamy, cheesy, tangy, a little spicy — now imagine all that glorious flavor packed into cute little bite-sized snacks. That’s what we’re dealing with here. These Spicy Mexican Corn Bites are crispy on the outside, creamy on the inside, and completely addictive. They’re perfect for game day, backyard BBQs, potlucks, or just whenever you want to show up with a snack that’ll be gone in five minutes flat. Bonus: they’re baked, not fried, and come together fast with simple ingredients.
Ingredients
2 cups frozen corn, thawed and patted dry
1/2 cup crumbled cotija cheese (or feta if that’s what you’ve got)
1/2 cup shredded pepper jack or cheddar cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 egg
1/4 cup chopped cilantro
2 green onions, finely chopped
Juice of 1/2 lime
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne (optional, but brings the heat)
Salt + black pepper to taste
1/3 cup panko breadcrumbs (plus more for topping)
Muffin tin + nonstick spray
Instructions
Step 1: Preheat & Prep
Heat your oven to 375°F (190°C). Spray a mini muffin tin generously with nonstick spray or lightly oil it — these bites like to stick.
Step 2: Mix the Magic
In a large bowl, mix the corn, cheeses, mayo, sour cream, egg, cilantro, green onions, lime juice, and spices. Stir until everything is well combined and coated in creamy goodness.
Step 3: Add the Crunch
Fold in the panko breadcrumbs. This helps everything hold together and gives it that perfect texture.
Step 4: Scoop & Press
Spoon the mixture into the mini muffin cups, packing them down gently with the back of a spoon so they hold their shape. Sprinkle a little extra panko on top for bonus crunch.
Step 5: Bake ‘Til Golden
Pop the tray in the oven and bake for 20–25 minutes, or until the tops are golden brown and the edges look crispy.
Step 6: Cool Slightly & Serve
Let the bites cool in the tin for 5–10 minutes before gently removing them. Serve warm with a sprinkle of cotija, more cilantro, and a little hot sauce if you like to live spicy.
Notes
Serve with a side of chipotle mayo or lime crema for dipping
Pair with margaritas or a cold cerveza — trust
Make them a side for chili, tacos, or grilled meats
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~150 kcal per serving
- Fat: ~10g
- Carbohydrates: ~9g
- Protein: ~4g