Ingredients
Main Ingredients
- 2 cups fire-roasted corn (frozen)
- 3 tbsp mayonnaise
- 2 tbsp Mexican crema or sour cream
- 1 tbsp lime juice
- 1 tsp chili powder or Tajín
- 1/3 cup Cotija cheese, crumbled
- 1 small jalapeño, finely diced (optional)
- 2 tbsp chopped cilantro
- Salt, to taste
- 20–24 scoop-style tortilla chips or phyllo cups
Instructions
- Prepare the creamy dressing: In a medium bowl, combine the mayonnaise, Mexican crema or sour cream, lime juice, chili powder or Tajín, and salt. Whisk together until the mixture is smooth and well blended.
- Heat the corn: You can warm the fire-roasted corn in an air fryer set to 400°F for 6–7 minutes, stirring halfway through to ensure even heating. Alternatively, sauté the corn in a skillet over medium heat until warmed through and slightly charred for added flavor.
- Toss corn with dressing: While the corn is warm, transfer it to the bowl with the creamy dressing and toss well so that every kernel is evenly coated with the spicy, tangy sauce.
- Assemble bites: Carefully spoon the coated corn mixture into scoop-style tortilla chips or phyllo cups, filling each generously to create a perfect bite-sized snack.
- Add toppings: Finish each bite by sprinkling with crumbled Cotija cheese, chopped fresh cilantro, and an optional extra pinch of Tajín or chili powder for added spice and flavor.
Notes
- Use vegan mayonnaise and plant-based crema to make this recipe vegan-friendly.
- If Cotija cheese is unavailable, substitute with feta or Parmesan cheese.
- Keep the creamy corn mixture and chips/phyllo cups separate until just before serving to keep them crunchy.
- To serve leftovers, gently reheat the corn mixture in a skillet or air fryer before assembling the bites again.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Mexican
