Ingredients
For the Corn Bites:
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2 cups corn kernels (fresh, frozen, or canned, drained)
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½ cup Cotija cheese or feta, crumbled
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½ cup cheddar cheese, shredded
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4 ounces cream cheese, softened
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1 small jalapeño, finely chopped
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¼ cup green onion, chopped
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1 tablespoon lime juice
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1 large egg
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½ cup breadcrumbs (Panko or regular)
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¼ cup flour
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1 teaspoon chili powder
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½ teaspoon cumin
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Salt and black pepper to taste
For the Coating:
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1 large egg, beaten
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1 cup breadcrumbs
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¼ cup grated Parmesan cheese (optional)
For Serving & Dipping:
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Mexican crema or sour cream
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Hot sauce or chipotle mayo
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Fresh cilantro and lime wedges
Instructions
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In a bowl, mix corn, cheeses, jalapeño, green onion, and lime juice.
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Add egg, breadcrumbs, flour, chili powder, cumin, salt, and pepper. Mix well.
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Refrigerate the mixture for 15 minutes.
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Shape into 1-tablespoon-sized balls.
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Beat egg in a bowl; in another, mix breadcrumbs and Parmesan.
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Dip each ball in egg, then coat with breadcrumb mixture.
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For oven: Preheat to 375°F (190°C), bake bites for 18–20 minutes, flipping halfway.
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For air fryer: Preheat to 375°F (190°C), cook 10–12 minutes, shaking halfway.
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Serve with dips and garnish with cilantro and lime.
Notes
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Use feta instead of Cotija if needed.
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For extra heat, keep jalapeño seeds or add chili flakes.
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Skip Parmesan in coating for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes