Description
These crispy and creamy corn bites are packed with flavor and perfect for parties, game days, or quick snacks. A cheesy, spicy corn filling nestled in mini phyllo shells makes them an irresistible treat.
Ingredients
For the corn filling:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
- 1/4 cup red bell pepper, finely diced
- 1/4 cup green onions, finely sliced
- 1 jalapeño, seeded and finely diced
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
For assembly:
- 1 package mini phyllo shells (about 15 shells)
Instructions
1️⃣ Preheat the oven: Set your oven to 350°F (175°C).
2️⃣ Sauté the veggies: In a medium skillet, heat the olive oil over medium heat. Add corn, red bell pepper, green onions, and jalapeño. Cook for 4–5 minutes until softened and fragrant.
3️⃣ Season: Stir in chili powder, cumin, salt, and pepper. Remove from heat and allow to cool slightly.
4️⃣ Mix the filling: In a large bowl, combine cheddar cheese, pepper jack cheese, mayonnaise, sour cream, cilantro, and lime juice.
5️⃣ Combine everything: Add the slightly cooled corn mixture into the bowl. Mix until everything is well combined.
6️⃣ Fill the shells: Arrange phyllo shells on a baking sheet. Fill each one with a generous spoonful of the corn filling.
7️⃣ Bake: Place in the oven and bake for 10–12 minutes, or until the tops are bubbly and golden.
8️⃣ Serve: Let cool slightly before serving. Garnish with extra cilantro if desired.
Notes
- You can make the filling a day ahead and refrigerate it.
- Feel free to add a sprinkle of crumbled cotija or feta cheese on top before baking for extra flavor.
- Want more spice? Leave in the jalapeño seeds or add a pinch of cayenne!
- Prep Time: 15 min
- Cook Time: 12 min