Creamy Spiced Corn Bites

Description

These creamy spiced corn bites are made with thick corn rounds coated in a buttery, creamy sauce and finished with warm spices and fresh herbs. Crispy on the outside and tender inside, they are rich, slightly smoky, and perfect as a snack, appetizer, or side dish.

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Ingredients (Serves 3–4)

Corn

• 3 fresh corn cobs, cut into thick rounds (about 3–4 cm each)

• Water, for boiling

Creamy Coating

• 2 tablespoons butter

• 2 tablespoons mayonnaise or sour cream

• 1 tablespoon olive oil

Seasoning

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder or cayenne (adjust to taste)

• ½ teaspoon garlic powder

• Salt, to taste

• Black pepper, to taste

Garnish

• 2 tablespoons fresh parsley or cilantro, finely chopped

• Optional: grated Parmesan cheese or lime juice

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Instructions

Step 1: Cook the corn

1. Bring a large pot of salted water to a boil.

2. Add corn rounds and cook for 6–8 minutes, until just tender.

3. Drain well and let the corn dry completely.

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Step 2: Prepare the creamy coating

1. In a small bowl, mix butter (melted), mayonnaise (or sour cream), and olive oil.

2. Stir until smooth and creamy.

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Step 3: Season the corn

1. Place corn rounds in a large bowl.

2. Pour the creamy mixture over the corn and toss gently to coat evenly.

3. Sprinkle smoked paprika, chili powder, garlic powder, salt, and black pepper over the corn.

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Step 4: Pan-fry or roast

Option A: Pan-Fry

1. Heat a non-stick or cast-iron pan over medium heat.

2. Add the corn rounds in a single layer.

3. Cook for 2–3 minutes per side, until golden and slightly crispy.

Option B: Roast

1. Preheat oven to 200°C / 400°F.

2. Arrange corn on a baking tray lined with parchment paper.

3. Roast for 18–22 minutes, turning once halfway through.

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Step 5: Finish and garnish

1. Transfer corn to a serving bowl.

2. Sprinkle with fresh parsley or cilantro.

3. Add grated Parmesan or a squeeze of lime juice if desired.

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Serve

• Serve hot as a snack, appetizer, or side dish.

• Pairs well with grilled meats or dipping sauces.

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Tips

• Drying the corn before cooking helps achieve crisp edges.

• Smoked paprika adds depth, but regular paprika works too.

• For extra heat, drizzle with chili oil before serving.