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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.