Corn Bites

tablespoons butter

tablespoons of all-purpose flour

cup milk

Salt and pepper to taste

cups corn seeds

egg

1/2

cup Cotija cheese, grated

1 1/2

cup breadcrumbs (panko)

Oil in spray

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1

Melt the butter in a medium-sized pan over medium heat. Add the flour and mix until combined; cook for 1-2 minutes. Add milk and constantly mix to avoid forming lumps. Continue cooking until the mixture thickens. Season with salt and pepper to taste. Add the corn kernels; mix until they combine. Remove from the heat and add the eggs and cheese; continue mixing for 2 minutes. The residual heat will cook the egg. Let it cool down and then place in the fridge for 1-2 hours until it is completely cold and compact.
2

Heat the oven to 450º F. Cover an oven tray with parchment paper.
3

Using your hands, form the bites into disks. Cover with panko on all sides and place in a previously prepared tray. Spray with oil.
4

Place in the oven for 10-15 minutes or until the bites are golden.
5

Garnish with more Cotija cheese and minced cilantro, if you want. Serve immediately.

If the mixture is too liquid to form the bites, add 1 or 2 tablespoons of corn flour.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

When summertime arrives, I enjoy preparing corn anyway possible and one of my favorite ways to prepare it is in corn bites. Making them is very easy. The only part that takes time is waiting for the mixture to get cold enough to be able to form the bites. I usually prepare the mixture the day before and put it in the fridge overnight. Doing this saves me time because the only thing I have to do next is place them in the oven. Serve with cream, Cotija cheese (or fresh cheese) to make this plate a perfect side-dish for any plate.