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Mexican Street Corn Cups

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Pillsbury Kitchens
Updated Aug 17, 2016
Bake-Off® Contest 47, 2014
Lauren Doe
Dripping Springs, Texas
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Replicate the best of street food. Fill crescent rounds with a zesty corn, Cojito and cilantro mix.

Mexican Street Corn Cups

  • Prep Time 30 min
  • Total 50 min
  • Ingredients 7
  • Servings 24
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Ingredients

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.

Nutrition

60 Calories
3g Total Fat
1g Protein
6g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
25mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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