Tuesday, January 31, 2012
Cheesy Corn Bites
I’ve had my eye on these succulent little bites ever since Deborah posted the recipe over the summer. I finally had the opportunity to make them recently, when I was expecting my stepmom and sister to come over for one of our evenings of girl TV. But I guess there’d been a break in our communication, because while I thought they were coming over, neither of them actually was planning to on this particular night. That would have been fine, if I’d known that before I’d put an entire batch of these corn bites in the oven.
I knew it would be dangerous to have an entire batch of these to myself, and I wasn’t wrong. They are so addictive. I finally had to force myself to stop eating them after I’d eaten nearly half a batch all on my own (I KNOW. THE SHAME). These are dangerous not only because they’re compulsively eatable, but also because they’re so darn simple to make, and require only four ingredients. Did you know you were that close to cheesy corn bite Heaven? I bet not.
These are delicious as-is, and they’re also great with a bit of pico de gallo on top (which is how I served them at Will’s birthday party earlier this month). If you serve them for the Super Bowl this weekend, you should probably make a triple batch.
Cheesy Corn Bites
adapted from Taste and Tell and originally from Every Day with Rachael Ray
8 ounces cream cheese, at room temperature
1 cup shredded Mexican blend cheese
1/2 cup frozen corn kernels
Salt and pepper
48 scoop-shaped tortilla chips
Chopped cilantro, for sprinkling, if desired
1. Preheat the oven to 350 degrees. Set the chips out on a baking sheet.
2. In a bowl, combine the cream cheese, shredded cheese, corn, and a sprinkling of salt and pepper; mix completely. Place 1 teaspoon of the mixture into each corn chip. Bake until the filling sets, about 20 minutes.
3. Sprinkle the corn bites with the cilantro and serve warm.