Lightened Up Elotes Tortilla Cups
Elotes have become such a huge trend....there's elotes dip, elotes tacos, elotes pasta, and more! We love elotes!!! And for good reason...it's fresh, spicy, creamy, smokey, and that sweet corn...yummmm. There's always a little stand on the corner near my office that has great Mexican street corn. I would get it every day if I could, but my waistline can't afford it.
With this version I took all of the flavors of elotes and put them into adorable little tortilla cups. They are so perfect and easy for a summer barbecue....I know because that's where I tested this recipe out in the first place! And I can't promise that you won't need a fork to eat, but you will be 100 percent satisfied!
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 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
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.
To make the corn filling from fresh corn start by preheating your oven to 450 degrees. Place corn on a baking tray. Coat each ear of corn with oil and sprinkle with salt and pepper. Bake for 10 minutes, then turn oven to broil setting. Broil corn for a 2-3 minutes on each side until nicely charred. Once the corn is cool enough to handle cut kernels off with a sharp knife. Alternatively, you can saute canned corn that has been drained, or defrosted frozen corn in a pan with a little bit of oil until lightly charred. Season with salt and pepper. To char the jalapeno place the pepper in a small baking tray and roast at 450 degrees for 3-4 minutes on each side, and dice when cool enough to handle. You can remove the seeds of the jalapeno for less spice.
Mix together ingredients for the crema in a bowl and set aside or refrigerate if making ahead of time.
Combine all of the ingredients for the corn filling and fill cups before serving. Top with crema, and more cotija cheese if desired.