Spicy Mexican Corn Bites (Print Version)

# Ingredients:

→ Creamy Layer

01 - 1 tablespoon freshly squeezed lime juice

02 - 1/4 cup sour cream

03 - 1/4 cup mayonnaise

→ Corn Mix & Spices

04 - 1 teaspoon chili powder (adjust the amount to your liking)

05 - 2 cups of corn (fresh, canned, or frozen—take your pick!)

06 - 1/4 teaspoon cayenne pepper (skip it if you don't like spice)

07 - 1/2 teaspoon cumin powder

08 - 1/2 teaspoon smoked paprika

# Instructions:

01 - Grab a big bowl and whisk together the mayo, sour cream, and lime juice until it all comes together in a velvety, smooth mix.

02 - Stir the corn into the creamy dressing, making sure every kernel gets coated well.

03 - Sprinkle over the paprika, cayenne, cumin, and chili powder. Mix gently until the spices are completely combined throughout.

04 - Heat a non-stick pan on medium heat so it’s good and warm before cooking.

05 - Scoop some of the corn mixture into the pan to form small circles. Cook for about 2-3 minutes per side until they turn golden and you see crispy edges.

06 - Move the cooked bites onto a plate and top them however you want—try a pinch of chili powder, some diced cilantro, or crumbled queso fresco.

# Notes:

01 - These easy-to-make bites bring the flavor of Mexican street corn (elote) to your table. They’re a crowd-pleaser!

02 - For the best crunch, let them brown nicely on both sides before flipping.

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