Juicy corn chunks coated in a tangy, creamy sauce and topped with chili powder, herbs, and lime — these Mexican Street Corn Bites capture all the vibrant flavors of classic elote in a convenient, snack-sized format. Perfect for parties, barbecues, or festive appetizers, these bites are fun to eat and full of bold flavor.
Why You’ll Love This Recipe
Mexican Street Corn Bites are the ideal combination of sweet, spicy, creamy, and tangy. Inspired by traditional Mexican street corn (elote), this version turns a beloved dish into a sharable and mess-free appetizer. It’s easy to make, highly customizable, and always a hit with crowds. Whether served at summer picnics or cozy indoor gatherings, these bites bring zest and character to the table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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4 ears of fresh corn, cut into 2–3 inch chunks
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1/3 cup mayonnaise
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1/4 cup sour cream
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1/2 teaspoon chili powder
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1/4 teaspoon smoked paprika
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1/2 teaspoon crushed red pepper flakes
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1 tablespoon lime juice
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2 tablespoons chopped fresh chives or cilantro
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Salt to taste
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Extra chili powder and chopped herbs for garnish
Directions
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Bring a large pot of salted water to a boil. Add the corn chunks and cook for 5–7 minutes until tender. Drain and set aside.
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In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, crushed red pepper flakes, and salt.
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While the corn is still warm, toss the chunks in the creamy sauce until evenly coated.
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Arrange the coated corn bites on a serving plate.
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Garnish with additional chili powder and chopped herbs.
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Serve immediately with lime wedges, if desired.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes
Variations
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Cheesy Twist: Add crumbled cotija or feta cheese over the top before serving for a traditional elote finish.
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Spicy Lovers: Add a drizzle of hot sauce or increase the crushed red pepper flakes for extra heat.
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Grilled Flavor: Grill the corn instead of boiling it to add a smoky char.
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Avocado Cream: Swap out sour cream for avocado blended with lime for a unique flavor.
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Vegan Option: Use vegan mayonnaise and plant-based sour cream for a fully dairy-free version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a microwave for 30–60 seconds or warm gently in a skillet. Note that the texture may soften, and garnishes like herbs are best added fresh just before serving.
FAQs
Can I use frozen corn instead of fresh?
Yes, but for the best bite-sized presentation, choose corn on the cob and cut it into chunks. Frozen corn kernels can be used, but the dish will resemble esquites instead.
Can I make this ahead of time?
You can prepare the sauce and cook the corn ahead, but combine just before serving to maintain texture.
Is this dish spicy?
It has a mild to medium kick, but the spice level is easily adjustable by reducing or increasing the red pepper flakes and chili powder.
What’s the best substitute for sour cream?
Greek yogurt is a great substitute that maintains the creamy texture and tanginess.
Can I grill the corn instead of boiling?
Absolutely. Grilling adds a smoky depth that enhances the traditional elote flavor.
How do I keep the corn from getting soggy?
Don’t overcook the corn, and avoid letting it sit too long in the sauce before serving.
Are these bites gluten-free?
Yes, all ingredients listed are naturally gluten-free.
Can I serve these cold?
They’re best served warm or at room temperature, but they can be enjoyed cold if needed.
How do I cut the corn into chunks safely?
Place the ear vertically on a cutting board and slice carefully with a sharp knife, using a towel to stabilize it.
What other toppings can I use?
Try adding pickled onions, hot sauce, or a sprinkle of Tajín for extra zest and visual appeal.
Conclusion
Mexican Street Corn Bites are a creative and flavorful adaptation of traditional elote, made for easy serving and snacking. With their creamy coating, hint of spice, and burst of lime, these vibrant bites are sure to brighten any table. Whether you’re planning a summer cookout or a festive appetizer spread, this simple recipe delivers big flavor in every bite.
Print
Mexican Street Corn Bites
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 6–8 as an appetizer
- Category: Appetizer, Snack
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican Street Corn Bites are juicy, bite-sized chunks of corn coated in a creamy, spicy sauce, sprinkled with chili powder, fresh herbs, and a squeeze of lime. This easy, festive snack is a fun twist on traditional elote, perfect for parties, BBQs, or casual gatherings!
Ingredients
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4 ears of fresh corn, cut into 2-3 inch chunks
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1/3 cup mayonnaise
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1/4 cup sour cream
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1/2 teaspoon chili powder
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1/4 teaspoon smoked paprika
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1/2 teaspoon crushed red pepper flakes
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1 tablespoon lime juice
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2 tablespoons chopped fresh chives or cilantro
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Salt to taste
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Extra chili powder and chopped herbs for garnish
Instructions
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Bring a large pot of salted water to a boil. Cook the corn chunks for about 5–7 minutes until tender. Drain and set aside.
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In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, crushed red pepper flakes, and a pinch of salt.
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Toss the warm corn pieces in the creamy sauce until evenly coated.
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Arrange the coated corn bites on a serving plate.
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Sprinkle extra chili powder and chopped herbs over the top for garnish.
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Serve immediately with extra lime wedges if desired.
Notes
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Grilling the corn before cutting adds a smoky, charred flavor for an even more authentic street corn experience.
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Use a skewer to make the bites easier to pick up and eat.
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Adjust the amount of chili powder and red pepper flakes depending on your spice preference.
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