Mexican Corn Salad Cups

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Prep Time
15
 minutes
Cook Time
15
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 12

    Mission Street Tacos Flour Tortillas
  • ¼

    cup Vegetable oil
  • ½

    cup Crumbled cotija or finely shredded Parmesan
  • cup Mayonnaise
  • 2

    Tbsp Lime juice
  • 1

    Tbsp Chili powder
  • 2

    cup Fresh corn kernels or frozen corn, thawed and drained
  • ½

    Medium red onion, finely diced
  • ½

    Medium red onion, finely diced

INSTRUCTIONS


  • Step 1

    Preheat oven to 350℉.

  • Step 2

    Lay tortillas on a countertop and lightly brush on both sides with oil. Gently fit tortillas into the cups of a standard muffin tin, pleating them to fit. Bake until lightly browned around the edges, 10-15 minutes. Transfer tortilla cups to a rack to cool.

  • Step 3

    In a large bowl stir to combine cotija or Parmesan, mayonnaise, lime juice, and chili powder. Add corn, onion, and cilantro and stir to coat with dressing.

  • Step 4

    When tortilla cups are cool, fill with corn mixture and serve immediately.

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