- If using frozen corn, heat it according to package instructions. If using fresh corn, roast or boil the corn on the cob until fully cooked, then cut the kernels off the cob.
- Once the corn is cooked, set it aside to cool slightly.
Mix the Ingredients:
- In a large mixing bowl, combine the cooked corn, breadcrumbs, cotija cheese, mayonnaise, sour cream, chili powder, paprika, garlic powder, cilantro (if using), lime zest, and lime juice. Mix well.
- Crack the egg into the mixture and stir it in. The egg will help bind everything together and give the bites structure. Season with salt and pepper to taste.
Form the Bites:
- Take a small amount of the mixture and roll it into a ball or form it into a small patty, about 1 to 1.5 inches in diameter. Repeat until the mixture is used up.
Fry the Bites:
- Heat about 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, gently place the corn bites into the skillet, making sure not to overcrowd them. Fry for about 3-4 minutes per side, or until they are golden brown and crispy.
- Use a slotted spoon to transfer the bites to a paper towel-lined plate to drain any excess oil.
Serve and Enjoy:
- Serve the street corn bites immediately with a wedge of lime and extra cilantro on the side. You can also drizzle a bit more mayonnaise or sprinkle additional cotija cheese on top for extra flavor.
Serving and Storage Tips:
- Serving Suggestions: These street corn bites are perfect as an appetizer for a party, a fun side dish, or a snack for any occasion. They pair beautifully with a cold drink, like a margarita or iced tea.
- Storage: Leftover bites can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.
- Freezing: If you want to make these in advance, you can freeze the uncooked corn bites. Place them on a baking sheet in a single layer, freeze for 1-2 hours, and then transfer to a freezer bag. When ready to eat, fry from frozen for about 6-8 minutes until golden and cooked through.
Variants:
- Spicy Version: Add finely chopped jalapeños or a dash of hot sauce to the mixture for an extra kick. Adjust the chili powder to your spice preference.
- Vegan Version: Use vegan mayonnaise, plant-based sour cream, and a vegan cheese alternative for a dairy-free version. You can also substitute the egg with a flax egg or chickpea flour as a binder.
- Baked Version: For a healthier alternative, bake the corn bites at 400°F (200°C) on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through to ensure they’re golden and crispy.
FAQ:
Q: Can I make these ahead of time? A: Yes, you can prepare the mixture and form the bites in advance. Store them in the refrigerator for up to a day before frying. If freezing, freeze the uncooked bites and fry them when needed.
Q: Can I use canned corn for this recipe? A: Yes, canned corn can be used, but be sure to drain it well before mixing it with the other ingredients.
Q: What can I serve these street corn bites with? A: These bites pair wonderfully with a creamy dipping sauce like chipotle mayo, salsa, or guacamole. You can also serve them with a fresh salad or grilled veggies for a complete meal.
Q: Can I make these without frying them? A: Yes, you can bake these bites instead of frying them for a healthier option. Simply place them on a baking sheet, lightly spray with cooking oil, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
Conclusion:
Street corn bites are a fun, bite-sized version of the classic elote that brings all the rich, savory, and spicy flavors you love in a more convenient form. Whether you’re preparing them for a party or craving a tasty snack, these bites will surely be a hit. With their crispy exterior and creamy, flavorful filling, they’re a crowd-pleasing treat that’s easy to make and even easier to enjoy. Try this recipe tonight and experience a new twist on a traditional favorite!
