I love this recipe because it’s easy, quick, and full of personality. The combination of corn, peppers, cheese, and spices gives these bites an irresistible mix of sweetness, creaminess, and heat. They bake up beautifully in a mini muffin tin, so they’re portable, shareable, and just the right size for snacking. They’re also versatile—I can make them mild or spicy, vegetarian or vegan, depending on who I’m serving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups corn kernels (fresh, frozen & thawed, or canned & drained) ½ cup finely chopped red bell pepper ½ cup shredded cheddar or pepper jack cheese ¼ cup cotija cheese (optional, for topping) ¼ cup chopped green onions or red onion 1 jalapeño, finely diced (remove seeds for less heat) 2 tablespoons chopped fresh cilantro 2 large eggs ½ cup milk ½ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon chili powder ¼ teaspoon cumin ¼ teaspoon smoked paprika (optional) Salt and black pepper, to taste Cooking spray or oil (for greasing the pan)
Directions
Preheat Oven: I preheat my oven to 375°F (190°C) and lightly grease a mini muffin tin with cooking spray or a little oil.
Mix Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, chili powder, cumin, smoked paprika, salt, and black pepper.
Mix Wet Ingredients: In another large bowl, I beat the eggs and milk together until well combined. I stir in the corn, red bell pepper, jalapeño, green onions, cilantro, and shredded cheese.
Combine: I add the dry ingredients to the wet mixture and stir gently until just combined. I avoid overmixing to keep the bites light and tender.
Fill the Muffin Tin: I spoon the batter into the prepared mini muffin cups, filling each about ¾ full. I sprinkle a little cotija cheese on top of each one for an extra savory kick.
Bake: I bake the corn bites for 15–20 minutes, or until they’re golden brown and firm to the touch. A toothpick inserted in the center should come out clean.
Cool and Serve: I let them cool for 5 minutes in the pan, then gently remove them. I love serving these warm with a dollop of sour cream, a squeeze of lime juice, or a drizzle of hot sauce for a burst of flavor.
Servings and Timing
This recipe makes about 20 mini corn bites (roughly 5 servings). Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Variations
I like to customize these bites depending on the occasion. For a milder version, I skip the jalapeño or replace it with diced green bell pepper. When I want to crank up the spice, I add a pinch of cayenne or chopped chipotle in adobo.For a vegan option, I use a flax egg, plant-based milk, and dairy-free cheese—still just as tasty.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F oven for 5–7 minutes, or until heated through and crisp on the outside. They also freeze well—I let them cool completely, then store them in freezer-safe bags for up to 2 months. I reheat frozen bites directly in the oven until hot.
FAQs
Can I make these with canned corn?
Yes, I can use canned corn as long as it’s drained well to prevent excess moisture.
Can I make these ahead of time?
Definitely. I prepare the batter ahead of time, store it in the fridge, and bake the bites right before serving.
What’s the best cheese to use?
I love pepper jack for spice and flavor, but cheddar or Monterey Jack also work great.
Can I use frozen corn?
Yes, I thaw it first and pat it dry with paper towels to remove extra moisture.
How do I make them gluten-free?
I substitute the all-purpose flour with a gluten-free flour blend in equal measure.
Can I cook them in a regular muffin tin?
Yes, but I increase the baking time by 3–5 minutes since they’ll be larger.
What can I serve with these?
I serve them with sour cream, guacamole, salsa, or a spicy aioli dipping sauce.
How spicy are they?
They have a mild kick from the jalapeño and chili powder, but I can adjust the heat level easily to my liking.
Can I make them dairy-free?
Absolutely. I use plant-based cheese and milk, and skip the cotija topping.
Conclusion
I find these spicy Mexican corn bites to be a perfect way to bring the flavors of Mexican street corn to my table in a fun, bite-sized form. They’re golden, cheesy, and packed with layers of flavor—sweet corn, spicy jalapeño, and creamy cheese in every bite. Whether I serve them as party appetizers, brunch snacks, or side dishes, they never last long. They’re simple to make, endlessly adaptable, and full of bold, irresistible flavor.
These Spicy Mexican Corn Bites pack all the bold flavors of Mexican street corn into bite-sized, baked perfection. With sweet corn, jalapeño, cheese, and smoky spices, they’re golden, flavorful, and perfect for parties, brunch, or anytime snacking.
Ingredients
1 ½ cups corn kernels (fresh, frozen & thawed, or canned & drained)
½ cup finely chopped red bell pepper
½ cup shredded cheddar or pepper jack cheese
¼ cup cotija cheese (optional, for topping)
¼ cup chopped green onions or red onion
1 jalapeño, finely diced (remove seeds for less heat)
2 tbsp chopped fresh cilantro
2 large eggs
½ cup milk
½ cup all-purpose flour
½ tsp baking powder
½ tsp chili powder
¼ tsp cumin
¼ tsp smoked paprika (optional)
Salt and black pepper, to taste
Cooking spray or oil, for greasing
Instructions
Preheat oven: Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin with cooking spray or oil.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, chili powder, cumin, smoked paprika, salt, and pepper.
Mix wet ingredients: In another bowl, beat eggs and milk. Stir in corn, red bell pepper, jalapeño, green onions, cilantro, and shredded cheese.
Combine: Add dry ingredients to wet mixture and stir gently until just combined—do not overmix.
Fill muffin cups: Spoon batter into muffin tin, filling each cup about ¾ full. Sprinkle cotija cheese on top if using.
Bake: Bake for 15–20 minutes, or until golden brown and a toothpick inserted comes out clean.
Cool and serve: Let cool for 5 minutes before removing. Serve warm with sour cream, lime juice, or hot sauce.
Notes
Use pepper jack cheese for a spicy kick or cheddar for a milder flavor.
For gluten-free bites, substitute flour with a gluten-free blend.
To make vegan, use a flax egg, plant-based milk, and dairy-free cheese.
Adjust spice level by adding cayenne or using extra jalapeño.
Perfect with sour cream, guacamole, or chipotle mayo for dipping.
