Ingredients
Scale
- 2 cups corn kernels (fresh, canned, or thawed frozen corn)
- 1/4 cup mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1/2 cup crumbled Cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/2 cup Panko breadcrumbs (for the coating)
- 1 large egg, lightly beaten
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the corn kernels, mayonnaise, Mexican crema, Cotija cheese, chili powder, smoked paprika, garlic powder, lime juice, and chopped cilantro. Stir everything together until the corn is evenly coated with the creamy sauce and spices.
- Add the beaten egg and about two tablespoons of the Panko breadcrumbs to the corn mixture. This helps hold the bites together. Season with a pinch of salt and pepper, but be careful with the salt as Cotija cheese is naturally salty.
- Take about a tablespoon of the mixture and roll it into a small ball, roughly the size of a golf ball. If the mixture feels too wet, you can chill it in the refrigerator for 10 minutes to make it easier to handle. Place the remaining Panko breadcrumbs in a shallow dish and roll each ball in the crumbs until fully coated.
- Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with non-stick cooking spray. Place the corn bites in the basket in a single layer, making sure they do not touch. Air fry for 8 to 10 minutes, or until they are golden brown and crispy on the outside.
- Remove the bites carefully from the air fryer. Transfer them to a serving plate and garnish with an extra sprinkle of Cotija cheese and fresh cilantro. Serve immediately while hot and crispy.
- Cook Time: 25 minutes
- Diet: Vegetarian