Baked Street Corn Taquitos
Baked Street Corn Dip Taquitos with smoky corn, melty cheese, and crispy tortillas, served with avocado, Cotija, and creamy lime mayo!
Servings: 6
Calories: 577kcal
Ingredients
The Spices
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2 to 2 teaspoons cayenne pepper, use to you taste
Taquitos
- 6 ounces cream cheese, room temperature
- 1/3 cup sour cream or plain Greek yogurt
- 2 teaspoons onion powder
- 2 cups fresh or frozen corn (3 to 4 ears fresh corn)
- 2 tablespoons chopped pickled jalapeños
- 1/4 cup chopped fresh cilantro
- sea salt and black pepper
- 1 cup shredded Mexican cheese
- 16 to 20 corn tortillas, warmed and steamy
- olive oil, for rubbing
Lime Mayo
- 1/3 cup mayo
- 2 tablespoons fresh lime juice
- 1 clove garlic grated
Top Them
- 2 ears corn, kernels removed
- 3/4 cup crumbled Cotija cheese
- 1 cup chopped fresh cilantro
- 1 avocado, chopped
Instructions
- 1. Preheat the oven to 425°F. Mix the spices.2. In a bowl, stir together the cream cheese, sour cream, onion powder, corn, pickled jalapeños, cilantro, cheese, and 1 teaspoon of the spice mix.3. Warm the tortillas in the microwave for 30 seconds to 1 minute, until pliable. Rub both sides with oil. Spoon 2 tablespoons of the corn mix down the center of each tortilla, roll, and place seam-side down on a baking sheet.4. Bake for 10 to 15 minutes, until the taquitos are crispy. As soon as they come out of the oven, dust with the remaining spice mix.5. Mix the lime mayo ingredients.6. Arrange the taquitos on a serving plate. Top with the charred corn, lime mayo drizzles, crumbled Cotija, avocado, and fresh cilantro.
Notes
How To Char Corn:
For the best flavor, char the corn before serving. Place each ear directly over the gas flame (or on the grill or under the broiler) for about 1 minute, turning constantly, until lightly charred and blistered. Remove from the heat, let cool slightly, then carefully cut the kernels from the cob.
Nutrition
Calories: 577kcal
