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Skinny Elotes Cups
Ingredients
Mexican Street Corn Filling
12
mini tortillas
street tacos; 4.5 inches diameter
2
cups
corn
3-4 ears of corn
1/2
cup
cotija cheese
1/2
medium red pepper
diced
1
jalapeno
charred and diced
1/2
tsp
cumin powder
1/2
tsp
salt
1
tbsp
lime juice
approximately 1/2 lime
handful of cilantro
chopped
Chili-Lime Yogurt Crema
1/2
cup
plain greek yogurt
1/4
cup
sour cream
1
tsp
chili powder
1/2
tsp
salt
1/2
tbsp
lime juice
zest of 1/2 lime
Instructions
Preheat oven to 375 degrees.
Coat each side of tortilla with oil.
Microwave tortillas in batches for 20 seconds to make the tortillas more pliable.
Then press and fold tortillas into a muffin tin to make cups. Do this carefully because they can get hot!
Bake for 10 minutes or until golden brown.
Turn up the oven to 450 degrees.
Place corn and jalapenos on a baking tray. Coat each ear of corn and peppers with oil and sprinkle with salt and pepper.
Roast corn and peppers for 5-6 minutes then remove the jalapenos once they are charred.
Roast corn for 7-10 minutes more until nicely charred. Flip halfway through.
Once the corn and jalapenos are cool enough to handle cut kernels off with a sharp knife and dice the peppers.
Combine roasted corn and jalapenos in a large bowl with the rest of the ingredients for the filling.
Mix together ingredients for the crema in a bowl and set aside or refrigerate if making ahead of time.
Fill each tortilla cup evenly with corn filling before serving.
Top with crema, and more cotija cheese if desired.
Notes
You can remove the seeds of the jalapeno for less spice.