Baked Street Corn Dip Taquitos.

Baked Street Corn Dip Taquitos with avocado salsa and lime mayo. The filling is a homemade street corn dip with smoky, spicy flavors and Mexican cheese, all rolled up in corn tortillas and baked and “oven fried” until crispy.

Monday, I shared over fifty of our favorite—and the website’s most popular—game day recipes. If you haven’t scanned through the post yet, it’s such a great collection of yummy game day recipes!

Like I said Monday, September is just days away. It feels so exciting! And just like the rest of the world, I already have game nights added to our calendar.

My cousin started school at Miami University in Ohio this week, and college football season is here. I always say, go Buckeyes! Ohio girl through and through.

I made taquitos for the first time back in 2012. The recipe was Chipotle Chicken Taquitos. It’s old, and the photos are definitely not pretty, but honestly, the taquitos still look pretty good! I used to cringe looking back at these older recipes, but now I love them even more. They tell the story of all the different stages of this website and how much it’s grown over the years.

Those taquitos have inspired so many recipes since, and now we’re onto street corn dip taquitos!

I took my Mexican street corn dip, stuffed it into corn tortillas, then baked everything up until crispy. They came out SO GOOD!

Serve them with creamy, salty lime mayo, avocado, charred corn, and lots of Cotija cheese. Make these for game day, serve them as an appetizer, or turn them into dinner. Last week, I even made a batch with leftover shredded chicken rolled inside too.

You can serve these with grilled steak or chicken, burgers, and a big salad. Or create a full Mexican-inspired night with taquitos, tacos, and Spanish rice. My family loves those kinds of dinners!

However you serve them, they’re always well loved!

Ingredients

The Spices

• chili powder
• smoked paprika
• cayenne pepper

Taquitos

• cream cheese
• sour cream or Greek yogurt
• onion powder
• fresh or frozen corn
• pickled jalapeños
• fresh cilantro
• sea salt and black pepper
• Mexican cheese
• corn tortillas
• olive oil

Lime Mayo

• mayo
• lime juice
• garlic

Top It

• fresh corn
• Cotija cheese
• fresh cilantro
• avocados

Step 1: mix the spices

Start with the spice mix. I use chili powder, smoked paprika, and cayenne. The smoked paprika gives the taquitos that smoky flavor that works so well with the sweet corn. Use as much or as little cayenne as you like. My family loves spice, so I usually go a little heavier.

Step 2: make the street corn dip

Mix the softened cream cheese with sour cream or Greek yogurt, onion powder, corn, pickled jalapeños, cilantro, quesadilla cheese, and a teaspoon of the spice mix.

This is basically my Mexican street corn dip turned into a taquito filling. You want the mixture creamy, but not too wet, so it stays tucked inside the tortillas while they bake.

Tip: Make sure your cream cheese is at room temperature. It will mix much more easily with the corn and cheese and create a creamier filling.

If you want to make these a little more substantial for dinner, add shredded chicken. I did this last week with leftover chicken, and everyone loved them. It’s a great way to use whatever you already have in the fridge.

Step 3: warm the tortillas

This is probably the most important step. Corn tortillas tear easily when they’re cold, so you want them warm and very pliable before you start rolling.

I like to stack the tortillas, wrap them in a damp paper towel, then microwave for thirty seconds to one minute. Keep them wrapped while you work so they stay warm and soft.

Tip: Work with just a few tortillas at a time. If they start to cool and crack, wrap them back up and warm them for another ten to twenty seconds. Don’t try to force a cold tortilla to roll—it will almost always split.

You can also warm the tortillas one at a time in a skillet for about fifteen seconds per side. It takes a little longer, but works really well.

Step 4: fill and roll

Rub both sides of each warm tortilla with a little olive oil. Spoon about two tablespoons of the corn filling down the center, then roll the tortilla up tightly and place it seam-side down on a baking sheet.

I’ve learned a few things since those first taquitos I made, but the biggest one is not to overfill them. I know it’s tempting, especially with a cheesy filling, but less is better here. Overfilled taquitos are harder to roll and much more likely to split open in the oven.

Tip: Keep the filling in a narrow line down the center, leaving a little room around the edges. Roll snugly, but not so tightly that the filling comes out the sides.

Step 5: bake until crispy

Bake the taquitos for ten to fifteen minutes, until golden and crispy.

As soon as they come out of the oven, dust them with additional spice mix, to taste. The seasoning sticks best while the tortillas are still hot.

I love baking taquitos because you still get that crispy, crunchy shell without having to stand over a skillet frying batch after batch. This is especially nice for game day when you probably have a million other things going on in the kitchen.

Step 6: make the lime mayo

While the taquitos bake, mix the mayo with fresh lime juice and grated garlic. It’s creamy, tangy, and so good with the smoky corn filling.

If you want a thinner sauce for drizzling, just add another squeeze of lime.

Step 7: char the corn

For the topping, I love charring the corn. It adds so much flavor and gives the taquitos even more of that Mexican street corn feel.

If you have a gas stove, carefully place the ears directly over the flame, turning often until lightly charred. You can also do this on the grill or under the broiler. Let the corn cool, then slice the kernels from the cob.

Step 8: add all the toppings

Arrange the warm taquitos on a serving plate, then add the charred corn, avocado, Cotija, fresh cilantro, and lots of lime mayo.

For game day, set everything out and let everyone add their own toppings. For dinner, add shredded chicken to the filling and serve the taquitos with Spanish rice, grilled chicken or steak, or a big salad.

My family loves a Mexican dinner night with a few different dishes and lots of toppings on the table. Everyone gets to make their plate exactly how they like it, which is always fun!