Ingredients
For the Corn Filling:
• 2 cups sweet corn (fresh, frozen, or canned)
• 1/2 cup crumbled cotija or feta cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 jalapeño, finely chopped (adjust for spice level)
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper, to taste
For the Base:
• 20–24 mini phyllo pastry cups (store-bought or homemade)
(Alternatively, you can use small tortilla cups or even scoop-style chips.)
Optional Garnishes:
• Extra cotija cheese
• Chili powder or Tajín
• Fresh cilantro
Instructions
1. Prepare the Filling:
• In a large mixing bowl, combine the corn, cotija cheese, mayonnaise, sour cream, and lime juice.
• Stir in the jalapeño, chili powder, smoked paprika, cayenne (if using), and cilantro.
• Season with salt and pepper to taste. Mix until fully combined.
2. Assemble the Bites:
• Preheat your oven to 350°F (175°C).
• Arrange the phyllo cups on a baking sheet.
• Fill each cup generously with the corn mixture.
3. Bake:
• Bake the corn bites for 10–12 minutes, or until the filling is warm and the edges of the phyllo cups are golden brown.
4. Garnish and Serve:
• Remove from the oven and let cool slightly.
• Sprinkle extra cotija cheese, a dash of chili powder or Tajín, and fresh cilantro on top for garnish.