Mexican Street Corn Cups
Got picky eaters? No problem! These Mexican Street Corn Cups are a surefire hit even with the fussiest of eaters. Sweet corn kernels mixed with creamy mayo, tangy sour cream, and zesty spices, all baked into individual cups for easy munching. They're a fun twist on a classic street food favorite, guaranteed to make every bite a fiesta for your taste buds! Perfect for little hands and big appetites alike, these mini cups are a must-have for your next family fiesta or snack time. Get ready to win over even the toughest critics with these irresistibly crispy bites!
Equipment
- Mini ice cream scoop or small spoon
- Mini muffin pan
- 2-3” round cookie cutter
Ingredients
- 2 cups cooked and cooled corn kernels (fresh or frozen)
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/4 finely grated parmesan cheese
- 1 teaspoon taco seasoning or chili powder
- 1 teaspoon garlic powder
- 12 fresh cilantro leaves for garnish optional
- Salt and pepper to taste
- 4-5 flour tortillas
Instructions
For the Cups:
- Preheat the oven to 375° and using a 2” round cookie cutter, cut out 12 circles from the tortillas.
- Press the tortilla rounds into the muffin tins, weighing them down as needed to stay in the muffin tins.
- Bake for 5-7 minutes until golden brown and crispy. Set aside to cool.
For the Corn Mixture:
- In a small bowl, mix together the mayo, sour cream, parmesan and seasoning. Mix well to create a smooth sauce.
- Add in the corn and mix until well coated in the dressing.
For Assembly:
- Using the mini ice cream scoop or spoon, fill each of the mini tortilla cups with the corn mixture. If using the scoop, do not overfill to avoid spillover in the cups.
- Garnish with cilantro leaves as desired and serve!