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Mini Mexican Street Corn cups served with fresh tortilla chips


  • Author: Julie
  • Total Time: 25 mins
  • Yield: 6

Description

Makes 8 mini cups


Ingredients

Scale
  • 4 Large flour tortillas
  • 2 1/2 cups Corn (charred in a skillet)
  • 1 Tbsp Mayonnaise
  • 1 Tbsp sour cream
  • 1 clove garlic, crushed or !/4 tsp garlic powder
  • 1/4 tsp Ancho chili powder
  • ¼ cup Queso anejo or queso cotija or feta cheese
  • 1 Lime, cut into small wedges
  • Cilantro, for garnish

Instructions

  1. Heat a medium saucepan with 1 litre of oil to medium-high heat. Cut your flour tortillas into triangles that resemble nacho chips. Fry the chips until they are golden brown and crispy. Place on a paper towel-lined plate to drain any excess oil and lightly season with salt.
  2. In a cast iron skillet cook corn until lightly charred. Season with salt and some melted butter.
  3. In a small bowl, stir together the mayonnaise, sour cream, cheese, garlic and ancho chili powder until well combined. Add the corn to the bowl and stir to coat.
  4. Assemble your cups: Fill each mini cup with corn leaving about 1/2 inch of space from top for other toppings. garnish each cup with more feta cheese, ancho chili powder, lime and cilantro. Serve warm with the fresh tortilla chips.
  • Cook Time: 25 mins