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Creamy Elote-Inspired Corn Bites

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These creamy elote-inspired corn bites are a modern, bite-sized twist on classic Mexican street corn, packed with roasted corn, tangy crema, fresh herbs, and a touch of spice. Perfect as an easy appetizer or snack for any occasion, they’re baked to golden perfection and finished with cheese and lime.

Ingredients

Scale
  • 2 cups sweet corn kernels (fresh, frozen, or canned; drained if using canned)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise (avocado mayo for lighter option)
  • 1/4 cup crumbled cotija or feta cheese
  • 2 large eggs, room temperature
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh cilantro (plus more for topping)
  • 1 tablespoon chopped fresh chives (optional)
  • Zest of 1 lime (about 1 teaspoon)
  • Extra cotija or feta cheese, crumbled (for garnish)
  • Additional chopped cilantro (for garnish)
  • Fresh lime wedges (for serving)
  • Pinch of chili powder or Tajín (for sprinkling on top)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 24-count mini muffin tin with nonstick spray or softened butter.
  2. Prepare the corn: If using frozen corn, thaw and pat dry. If using fresh, slice kernels off the cob. If using canned, drain and pat dry. Pour corn into a large bowl.
  3. Mix the wet ingredients: In a separate bowl, whisk together sour cream, mayonnaise, and eggs until smooth and creamy. Add lime zest and whisk again.
  4. Add the spices and herbs: Sprinkle in chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir in chopped cilantro and chives.
  5. Combine wet and dry: Add the sour cream mixture to the corn, then fold in flour and crumbled cotija or feta cheese. Mix until just combined.
  6. Fill the muffin tin: Spoon the mixture into the prepared mini muffin tin, filling each cavity nearly to the top.
  7. Bake for 18–22 minutes, until edges are golden and centers are set. If using a regular muffin tin, bake for 22–25 minutes.
  8. Cool slightly: Let the bites sit in the tin for 5 minutes, then gently run a butter knife around each to loosen. Transfer to a wire rack to cool.
  9. Garnish and serve: Arrange bites on a platter. Sprinkle extra cotija or feta, chopped cilantro, and a pinch of chili powder or Tajín. Serve with lime wedges.

Notes

For gluten-free, use almond flour. For dairy-free, substitute coconut yogurt and vegan mayo/cheese. Roasting the corn before mixing adds deeper flavor. Don’t overmix the batter, and grease the muffin tin well to prevent sticking. These bites are great for making ahead and freeze well for up to 2 months.

Nutrition

Keywords: elote, corn bites, appetizer, Mexican street corn, party snack, creamy, baked, easy, gluten-free option, vegetarian

Find it online: https://forkifyfun.com/creamy-elote-inspired-corn-bites-recipe-easy-appetizer-with-fresh-herbs/