Name: Corn and Cheese Party Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 (10 oz) bag tortilla chip scoops; 1 (8 oz) block softened cream cheese; 1 egg; 1 (15 oz) can sweet corn (rinsed and drained); 1 (4 oz) can diced green chilis (drained); 1 1/2 cups shredded mozzarella cheese; 1 tsp salt; 1/2 tsp pepper; 1 tsp garlic powder; 1/2 cup grated parmesan cheese

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Corn and cheese party bites combine crunchy tortilla chips with a cheesy, creamy filling that will have everyone coming back for more! A perfect balance of savory, tangy, and crispy goodness in every bite.

If you like these corn and cheese party bites, you’ll also like my bean and cheese taco bites! They’re the perfect bite-sized appetizer or snack!

Why you’ll love this recipe:

If you’re gearing up for football season or simply looking for a crowd-pleasing appetizer or snack, these corn and cheese party bites are just the thing! Also known as Iowa party bites, these bites are baked to crispy, creamy perfection!

Corn and cheese party bites come together easily and disappear quickly! Crispy tortilla chip scoops get filled with a cheesy, creamy mix of mozzarella, corn, and green chiles. Ready in under 30 minutes, these little bites are perfect for parties or game days!

Ingredients you’ll need:

Tortilla chip scoops
Cream cheese- softened
Egg
Corn
Diced green chilis
Mozzarella cheese- shredded
Salt and pepper
Garlic powder
Parmesan cheese- grated

I love an appetizer that I can whip up last minute! I think it’s important for all of us to have some quick and easy recipes in our back pockets for entertaining, and these corn and cheese party bites are a hit every single time.

There’s nothing better than a poppable, handheld food when you’ve got a big crowd to feed! The best part might be how incredibly easy they are to whip up. This easy appetizer only takes 15 minutes to assemble, is great for nearly any occasion, and can even be made ahead of time!

How to make the best corn and cheese party bites:

Preheat your oven to 425 degrees F, then line a baking sheet with parchment paper or a silicone baking mat.
Arrange your tortilla chip scoops on the baking sheet, facing cup side up, then set aside for later.
In a medium mixing bowl, combine softened cream cheese and an egg. Mix until smooth, then add in your corn, diced green chilis, shredded cheese, salt, pepper, and garlic powder.
Once combined, spoon the cheesy corn mixture to fill each tortilla chip scoop and sprinkle parmesan cheese on top.
Bake for 12-15 minutes, then broil for 1 minute to brown the tops before enjoying!

The best part? The tortilla scoops stay crispy even after baking, which means no soggy bites! Plus, they’re super versatile! You can make them mild or kick up the heat depending on what you’re in the mood for.

If you’re a fan of spice, swap the mild green chiles for the hotter ones, or even throw in some diced jalapeños. You could also drizzle some hot sauce on top after baking for an extra kick!

My top tips:

TORTILLA CHIP SCOOPS: You may want to buy more than one bag of chips to compensate for the broken ones. You’re only going to want to use the tortilla chips out of your chip bag that are still intact in the cup shape for this recipe.
SOFTENED CREAM CHEESE: Use softened cream cheese! Letting your cream cheese soften is important for a smooth, lump free filling. If you don’t have time to let your cream cheese soften, you can use the whipped cream cheese that comes in a tub rather than a block.
CORN: Be sure to drain and rinse the can of corn and drain any excess liquid from the green chilis. This is important to avoid creating a watery filling!
SHREDDED CHEESE: I’m a big fan of shredding the cheese yourself for recipes like this because it melts so much better than the prepackaged shredded cheese. You can really use any kind of melting cheese here, but I like mozzarella, colby jack, and cheddar the best!
BROILING: Broiling these corn and cheese party bites gives the cheese a perfectly golden on top, while keeping the inside ooey gooey! Just be sure to watch them closely because things tend to go from golden to burnt very quickly under the broiler. A minute or so is all the time it should take!
MAKING IN ADVANCE: You can prepare the filling and fill the tortilla scoops a few hours ahead of time. Just keep them in the fridge until you’re ready to bake. When it’s party time, pop them in the oven and bake fresh—they’ll be warm and cheesy, just like you made them on the spot.
STORING LEFTOVERS: These are best served right out of the oven, but if you have any leftovers, you can store them in the fridge for up to 3 days and just pop them in the air fryer or oven to reheat at your convenience.

Looking for more easy appetizers? Try these out!

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