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Isabella

Zesty Mini Mexican Corn Appetizers for Every Occasion!

Delicious and zesty mini Mexican corn appetizers perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup corn kernels fresh, frozen, or canned, drained
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper seeded and finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice
  • 1/2 cup crumbled queso fresco or feta cheese
  • 1 package 12-count mini phyllo pastry cups

Method
 

  1. Preheat your oven to 350°F. Arrange the mini phyllo pastry cups on a baking sheet.
  2. In a mixing bowl, combine the corn, red bell pepper, red onion, cilantro, jalapeño, garlic powder, cumin, chili powder, salt, black pepper, and lime juice. Mix well until all ingredients are evenly coated.
  3. Spoon the corn mixture into each mini phyllo cup, filling them generously.
  4. Sprinkle crumbled queso fresco or feta cheese on top of each filled cup.
  5. Bake in the preheated oven for 10-12 minutes, or until the pastry cups are golden and crispy.
  6. Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.

Nutrition

Serving: 1appetizerCalories: 90kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 10mgSodium: 150mgFiber: 1gSugar: 1g

Notes

  • For a spicier kick, leave some seeds in the jalapeño or add a dash of hot sauce to the corn mixture.
  • To make these appetizers vegetarian-friendly, simply omit the cheese or use a plant-based alternative.

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