Crispy Corn Cheese Bites Recipe

Introduction

Crispy Corn Cheese Bites are a delightful snack combining sweet corn and melted cheese in a crunchy, golden exterior. Perfect as an appetizer or party treat, these bites offer a gooey center with a satisfying crisp. Whether fried or baked, they’re sure to please any cheese lover.

Ingredients

• 1 ½ cups canned or frozen corn (approximately 1 can or equivalent; sweet corn preferred, thawed and patted dry if frozen)
• 1 cup shredded cheddar cheese (about 4 ounces; sharp or mild)
• ½ cup shredded mozzarella cheese (about 2 ounces; low-moisture recommended)
• ½ cup all-purpose flour (approximately 60 grams, or gluten-free blend if needed)
• 1 large egg (at room temperature)
• ¼ cup breadcrumbs (approximately 20 grams; regular or panko for extra crunch)
• 1 teaspoon garlic powder (approximately 3 grams)
• ½ teaspoon onion powder (approximately 1.5 grams)
• ½ teaspoon paprika (approximately 1.5 grams; smoked paprika for a stronger smoky flavor)
• ¼ teaspoon salt (approximately 1 gram; adjust if using salted cheese)
• ⅛ teaspoon black pepper (approximately 0.5 grams, freshly ground)
• Vegetable oil or canola oil (for frying)

Instructions

1. Step 1: Prepare the corn by draining canned corn thoroughly or thawing and drying frozen corn completely to avoid sogginess.
2. Step 2: In a large bowl, lightly whisk the egg to combine it evenly.
3. Step 3: Add the flour, shredded cheddar and mozzarella cheeses, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper to the bowl with the egg.
4. Step 4: Stir in the prepared corn kernels until all ingredients are evenly combined and form a thick, slightly sticky mixture.
5. Step 5: Shape the mixture into small balls or flattened discs about the size of a tablespoon. You should get approximately 20-25 bites.
6. Step 6: For frying, heat 2-3 inches of vegetable or canola oil in a deep pan over medium-high heat until it reaches 350-375°F (175-190°C). For baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greased.
7. Step 7: Fry the bites in batches, avoiding overcrowding, for 2-3 minutes per side until golden and crispy. Alternatively, bake for 15-20 minutes, turning halfway through, until golden and heated through.
8. Step 8: If fried, drain the bites on paper towels to remove excess oil. Let them cool slightly before serving for the best gooey, crispy texture.

Tips & Variations

• Use smoked paprika for a deeper smoky flavor or substitute mild cheddar and Monterey Jack cheese for a creamier, milder taste.
• For an extra crunchy coating, roll the formed bites in panko breadcrumbs before frying or baking.
• Make these bites gluten-free by using a gluten-free flour blend and gluten-free breadcrumbs.
• Serve with dipping sauces like spicy mayo, ranch, or a tangy tomato salsa to enhance flavor.

Storage

Store leftover corn cheese bites in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make corn cheese bites ahead of time?

Yes, you can prepare the mixture and shape the bites ahead, then refrigerate them for a few hours before cooking. For longer storage, freeze the formed bites on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry or bake them directly from frozen, adding a few extra minutes to cooking time.

Can I bake these instead of frying?

Absolutely! Baking is a healthier option that still yields crispy bites. Just bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. Brushing or spraying lightly with oil helps achieve a golden crust.

Crispy Corn Cheese Bites Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

Crispy Corn Cheese Bites are delightful, cheesy, and crunchy snacks made with sweet corn, cheddar, and mozzarella cheeses. Perfectly seasoned with garlic, onion, and paprika, these bite-sized treats are deep-fried or baked until golden brown. They make an excellent appetizer or party finger food, offering a gooey, melty cheese center surrounded by a crispy exterior.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes frying / 20 minutes baking
• Total Time: 30-35 minutes
• Yield: 20–25 corn cheese bites 1x
• Category: Snack
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 1 ½ cups Canned or Frozen Corn (approximately 1 can or equivalent amount thawed and patted dry)
• 1 cup Shredded Cheddar Cheese (about 4 ounces)
• ½ cup Shredded Mozzarella Cheese (about 2 ounces, low-moisture recommended)
• ½ cup All-Purpose Flour (approximately 60 grams)
• 1 Large Egg (at room temperature)
• ¼ cup Breadcrumbs (approximately 20 grams)

Spices and Seasoning

• 1 teaspoon Garlic Powder (approximately 3 grams)
• ½ teaspoon Onion Powder (approximately 1.5 grams)
• ½ teaspoon Paprika (approximately 1.5 grams, smoked paprika optional)
• ¼ teaspoon Salt (approximately 1 gram, adjust to taste)
• ⅛ teaspoon Black Pepper (approximately 0.5 grams)

For Cooking

• Vegetable Oil or Canola Oil (enough for deep or shallow frying)

Instructions

1. Prepare the Corn: Drain canned corn thoroughly in a colander. If using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture, which prevents sogginess and aids in forming the bites.
2. Combine Wet Ingredients: In a large mixing bowl, crack the large egg and whisk lightly to ensure even incorporation into the mixture.
3. Mix Dry Ingredients and Cheese: Add all-purpose flour, shredded cheddar, shredded mozzarella, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper into the bowl with the egg.
4. Incorporate the Corn: Add the prepared corn kernels to the cheese and spice mixture in the bowl.
5. Mix Thoroughly: Use a spoon or spatula to combine all ingredients until the mixture is thick, slightly sticky, and evenly distributed with corn, cheese, and spices.
6. Form the Bites: Take a tablespoon-sized portion of the mixture and shape into small balls or flattened discs, approximately 20-25 pieces depending on size.
7. Prepare for Frying or Baking: For frying, heat vegetable or canola oil in a deep pan or pot to 350-375°F (175-190°C), about 2-3 inches deep. For a healthier baking option, preheat oven to 400°F (200°C), line a baking sheet with parchment paper, and lightly oil it.
8. Cook the Bites: For frying, carefully place a few bites into hot oil without overcrowding and fry for 2-3 minutes per side until golden and crispy. For baking, place bites spaced on the prepared sheet and bake for 15-20 minutes, flipping halfway through until golden and heated through.
9. Drain Excess Oil (if frying): Use a slotted spoon to remove bites, then place on paper towels to absorb excess oil.
10. Cool Slightly and Serve: Let the corn cheese bites cool slightly. Serve warm to enjoy the crispy exterior and gooey cheese center, alongside your favorite dipping sauces.

Notes

• Using low-moisture mozzarella helps reduce excess water and improves browning.
• Ensure corn is well-drained or dried to avoid soggy bites.
• Breadcrumbs add crunch to the interior but panko can be used on the outside for extra crispiness.
• Adjust seasoning like salt and paprika to taste or dietary preferences.
• For a healthier version, baking is recommended instead of frying.
• Bites can be made smaller or larger depending on preference; just adjust cooking time accordingly.
• Serve with dipping sauces like ranch, spicy mayo, or ketchup for added flavor.

Keywords: corn cheese bites, crispy snacks, cheesy bites, corn appetizers, party finger food, fried snacks, baked cheese bites