Sheet Pan Elote Bites
This recipe first appeared on allrecipes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A finger-food twist on Mexican street corn. Canned corn is baked into crispy cheese-bound mounds on a sheet pan and topped with salty cotija, fresh cilantro, and smoky paprika.
- Time
- 35 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- Mexican
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat the oven to 375 degrees F (190 °C) (190 degrees C (375 °F)). Line 3 baking sheets with parchment paper.
Place 10 to 11 spoonfuls of drained corn (about 1 1/2 tablespoons each) onto each baking sheet.
Flatten the corn mounds slightly into small circles.
Sprinkle about 1 tablespoon of shredded Monterey Jack cheese onto each mound of corn.
Bake in the preheated oven until the cheese is turning golden brown and bubbly, about 20 to 25 minutes.
Remove from the oven and top each bite with crumbled cotija cheese, paprika, and chopped cilantro.
Serve immediately while warm.
Notes
For a crispier bite, ensure you bake for the full 20-25 minutes and let the bites cool slightly on the pan to firm up. The structured data lists 1/2 cup cilantro, but the body text specifies 1/8 cup (2 tablespoons), which is more typical for a garnish.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 158
- Protein
- 8 g
- Carbs
- 8 g
- Fat
- 11 g
- Fiber
- 1 g
Where the calories come from
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