Mexican Street Corn Cups
Ditch the cob. Enjoy a cup. Mexican street corn cups (aka esquites) are a tasty Mexican snack sure to win over every occasion. This original elote in a cup recipe is fun, healthy, mess-free, and easy to make. Best of all, you can eat the cup!
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
12
Mission Street Tacos Flour Tortillas -
¼
cup Vegetable oil -
½
cup Crumbled cotija or finely shredded Parmesan -
⅓
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.