Mexican Street Corn Cups

Name: Mexican Street Corn Cups
Prep time: 30 min
Total time: 50 min
Yield: 24
Cuisine: Mexican
Ingredients: 1 bag (11 oz) frozen honey roasted sweet corn; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 1 large lime (1 tablespoon grated peel and 2 teaspoons juice); 1/3 cup chopped fresh cilantro; 1/2 cup crumbled Cotija cheese (2 oz); 3 tablespoon mayonnaise; 1 teaspoon Watkins™ Chili Powder

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By Pillsbury Kitchens

Updated Aug 17, 2016

Bake-Off® Contest 47, 2014

Lauren Wyler
Dripping Springs, Texas

Mexican Street Corn Cups

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Prep Time 30 min
Total 50 min
Ingredients 7
Servings 24

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Ingredients

1 bag (11 oz) frozen honey roasted sweet corn
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 large lime (1 tablespoon grated peel and 2 teaspoons juice)
1/3 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese (2 oz)
3 tablespoon mayonnaise
1 teaspoon Watkins™ Chili Powder

Make With

Pillsbury Crescents

Instructions

Step
1

Heat oven to 375°F. Microwave frozen corn as directed on bag. Cut open bag; set aside. Unroll dough on work surface. With pizza cutter, cut into 24 squares. Press 1 square in bottom and up side of each of 24 ungreased nonstick mini muffin cups.
Step
2

In small bowl, mix lime peel, 1 teaspoon of the lime juice and 2 tablespoons of the cilantro until combined; set aside.
Step
3

In medium bowl, mix remaining 1 teaspoon lime juice, remaining cilantro, cheese, mayonnaise, chili powder and corn until combined. Spoon 1 slightly rounded tablespoon mixture into each cup.
Step
4

Bake 8 to 12 minutes or until golden brown. Cool 5 minutes. Serve cups topped with reserved cilantro lime mixture.