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Mexican Street Corn Crunch Cups

Mexican Street Corn Crunch Cups

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  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Mexican Street Corn Crunch Cups feature crispy baked tortilla vessels filled with a creamy, tangy corn mixture seasoned with lime, cotija cheese, cilantro, and warm spices that capture all the beloved flavors of elote in an easy-to-eat cup. Perfect for parties, potlucks, and entertaining, these impressive appetizers are ready in less than an hour and deliver authentic Mexican street food flavor in every bite.

Ingredients

Scale
  • 12 soft flour tortillas, 4 inches each, the base for your crispy cups
  • 450 g corn kernels, thawed and drained, fresh or frozen corn works equally well
  • 60 g mayonnaise, creates the creamy coating
  • 60 g sour cream, adds tang and richness
  • 90 g crumbled cotija cheese, or feta as a substitute for a tangy, crumbly texture
  • 1 tablespoon lime juice, fresh lime juice for brightness
  • 15 g butter, for brushing tortillas
  • ½ teaspoon chili powder, adds warmth and depth
  • ¼ teaspoon smoked paprika, for a subtle smoky note
  • ¼ teaspoon salt, to taste
  • 2 tablespoons chopped cilantro, fresh herb garnish
  • 2 teaspoons oil for tortillas, vegetable or canola oil works best

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) and position the rack in the middle for even baking.
  2. Brush and prepare tortillas: Lightly brush both sides of each 4-inch tortilla with oil, then place them into a 12-cup muffin tin, pressing gently into the bottom and sides to form a cup shape.
  3. Bake until crispy: Bake for 8 to 10 minutes until the tortillas are golden brown and hold their shape, checking at the halfway point to ensure even crisping.
  4. Cool slightly: Remove from the oven and let the cups cool in the tin for 3 to 5 minutes before carefully removing them to a serving platter.
  5. Combine dairy base: In a medium bowl, whisk together the mayonnaise and sour cream until smooth and creamy.
  6. Add lime and spices: Stir in the lime juice, chili powder, smoked paprika, and salt, mixing until all the seasonings are evenly distributed throughout the mixture.
  7. Fold in corn and cheese: Gently fold the drained corn kernels and crumbled cotija cheese into the creamy base, being careful not to crush the corn, then fold in the fresh cilantro for a bright finish.
  8. Fill the cups: Spoon or pipe the creamy corn mixture generously into each crispy tortilla cup, filling from the bottom up to just below the rim.
  9. Top with cotija: Add a pinch of extra crumbled cotija cheese on top of each cup for an authentic street corn look and extra savory depth.
  10. Garnish and serve: Finish with a light sprinkle of cilantro and a tiny pinch of smoked paprika on each cup, then serve immediately while the tortillas are still crispy.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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Find it online: https://ladysavor.com/mexican-street-corn-crunch-cups/