Grilled Cheese and Corn Pão de Queijo Bites

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Mini Brazilian cheese breads enhanced with sweet corn kernels for a tender, cheesy, and slightly sweet snack perfect for any gathering. This Brazilian-inspired recipe (gluten free), ready in about 40 minutes, turns tapioca flour, whole milk, vegetable oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 80 calories and feeds 24, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 24 Brazilian cuisine 80 cal/serving

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Ingredients

1 1/2 cups tapioca flour
2/3 cup whole milk
1/3 cup vegetable oil
2 large eggs
1 cup grated Parmesan cheese
1/2 cup (from about 1 ear) fresh corn kernels
1 tsp salt

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Instructions

Step 1: Preheat your oven to 375°F and grease a mini muffin pan. In a medium saucepan, combine 2/3 cup whole milk and 1/3 cup vegetable oil and bring to a gentle boil over medium heat.
Step 2: Remove the milk and oil mixture from heat and immediately stir in 1 1/2 cups tapioca flour and 1 tsp salt, mixing vigorously until smooth and elastic.
Step 3: Transfer the dough to a mixing bowl and let it cool for 10 minutes. Beat in 2 large eggs one at a time until fully incorporated.
Step 4: Fold in 1 cup grated Parmesan cheese and 1/2 cup fresh corn kernels until evenly distributed.
Step 5: Spoon the batter into the greased mini muffin pan, filling each cup about 3/4 full. Bake for 20-25 minutes until puffed and golden brown on top.
Step 6: Remove from oven and serve warm as a delightful cheesy snack with bursts of sweet corn flavor.