Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon freshly squeezed lime juice
- 2 cups corn kernels (fresh, frozen, or drained canned)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (optional, for heat)
- Crumbled queso fresco (for garnish)
- Chopped cilantro (for garnish)
Instructions
- In a large bowl, whisk together mayonnaise, sour cream, and lime juice until smooth.
- Fold in corn kernels and mix in chili powder, smoked paprika, ground cumin, and cayenne pepper (if using). Stir until evenly combined.
- Heat a non-stick skillet over medium heat.
- Using a tablespoon, scoop and drop small portions of the mixture into the skillet, flattening slightly. Cook 2–3 minutes per side until golden and crisp.
- Transfer to a serving plate and garnish with queso fresco, chopped cilantro, or extra chili powder.
Notes
- Add shredded cheddar or Monterey Jack for extra cheesiness.
- Mix in diced jalapeños or bell peppers for added heat and texture.
- Use a skillet or oven to reheat and maintain crispness.
- Mixture can be prepped ahead and cooked fresh when needed.
- Bake at 400°F (200°C) for a lighter option—15–20 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 batch
- Calories: 190
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
