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Cheesy Jalapeño Corn Popper Bites – Easy Party Appetizer with Honey Sriracha Dip

Cheesy Jalapeño Corn Popper Bites - featured image
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Crunchy, cheesy, and a little bit spicy, these baked popper bites combine sweet corn, melty cheese, and jalapeños for the perfect party appetizer. Served with a smoky-sweet Honey Sriracha Dip, they’re always a crowd-pleaser and easy to customize.

Ingredients

Scale
  • 1 cup sweet corn kernels (fresh, frozen, or canned; drained and patted dry if needed)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1–2 medium jalapeños, finely diced (remove seeds for less heat)
  • 3 scallions, thinly sliced
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1/2 cup panko breadcrumbs (regular or gluten-free)
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (for coating)
  • Cooking spray or a drizzle of oil
  • 1/3 cup mayonnaise (or vegan mayo)
  • 2 tbsp honey
  • 1–2 tbsp Sriracha or other hot sauce
  • 1 tsp fresh lime juice
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. If using frozen corn, thaw and pat dry. Dice jalapeños finely, slice scallions, and shred cheeses.
  3. In a large bowl, combine corn kernels, cheddar, Monterey Jack, jalapeños, scallions, eggs, flour, 1/2 cup panko, garlic powder, smoked paprika, salt, and pepper. Stir until well mixed and batter holds together. Add more flour or panko if too wet.
  4. Use a tablespoon or mini ice cream scoop to portion mixture into 1-inch balls. Roll gently between palms. If sticky, wet hands or chill mixture for 10 minutes.
  5. Roll each ball in remaining cup of panko breadcrumbs, pressing gently to coat. Place on lined baking sheet, leaving space between each.
  6. Lightly spray tops with cooking spray or drizzle oil. Bake for 16–18 minutes, turning halfway, until golden brown and crisp.
  7. While bites bake, whisk together mayonnaise, honey, Sriracha, lime juice, and a pinch of salt for the dip. Adjust spice level to taste.
  8. Transfer popper bites to a wire rack for 5 minutes to keep crispy. Serve warm with Honey Sriracha Dip.

Notes

For gluten-free bites, use gluten-free flour and panko. Chill mixture if sticky for easier rolling. Adjust jalapeño amount for desired heat. Turn bites halfway for even browning. Dip can be made vegan with plant-based mayo and agave. Freeze unbaked bites for make-ahead convenience.

Nutrition

Keywords: corn poppers, jalapeño appetizer, party bites, cheesy snacks, baked poppers, finger food, honey sriracha dip, vegetarian appetizer, easy party recipe

Find it online: https://bitefuljoy.com/cheesy-jalapeno-corn-popper-bites-easy-party-appetizer-with-honey-sriracha-dip/