Description

These Spicy Mexican Corn Bites bring the bold flavors of street-style elote into bite-sized, golden pastries—creamy, tangy, and topped with a crunchy tortilla-chip crust. A crowd-pleasing appetizer perfect for parties, game nights, or casual gatherings.

Ingredients

1 cup corn kernels (fresh, canned, or thawed frozen)
½ cup crumbled cotija cheese
4 oz cream cheese, softened
1 jalapeño, finely diced (remove seeds for milder spice)
2 Tbsp red onion, finely chopped
2 Tbsp cilantro, chopped
1 tsp chili powder
½ tsp garlic powder
½ Tbsp fresh lime juice
Salt and pepper, to taste
½ cup crushed corn tortilla chips
Vegetable oil or non-stick spray (for greasing muffin tin)

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Instructions

Preheat oven to 375 °F (190 °C). Grease a mini muffin tin.
In a bowl, combine corn, cream cheese, cotija, jalapeño, red onion, cilantro, chili powder, garlic powder, lime juice, salt, and pepper. Mix until creamy and colorful.
Spoon mixture into muffin cups up to the top. Press filling gently.
Sprinkle crushed tortilla chips on top of each, pressing lightly.
Bake for 18–20 minutes, until tops are golden and edges toasted. Let cool 5 minutes, then carefully remove.
Transfer to a platter. Garnish with extra cotija, cilantro, and lime juice before serving.

Notes

Make ahead: assemble (but don’t bake) and refrigerate. Bake just before serving.
Dairy-free option: substitute cream cheese and cotija with vegan alternatives.
Freezes well: cool, freeze single layer, then transfer to a bag for up to 1 month.
Reheat in a 350 °F oven for ~10 minutes to maintain crispiness.