Street Corn Phyllo Cups (45 cups)
INGREDIENTS
3 packages phyllo cups (45 total)
24 oz frozen corn (about 2 standard bags)
8 oz cream cheese, softened
10 oz cotija cheese, crumbled
1 fresh jalapeño, seeded and finely diced
1/2 onion finely diced
Zest of 1 lime
Juice of 1 lime
1 & 1/2 tsp chili powder
1/2 & 1/4 tsp cumin
1/2 tsp garlic salt
Smoked paprika
Black pepper
1 tbsp mayo
Avocado oil
TOPPINGS
Pickled red onions (cut into 1/2 inch strips)
Pepitas (roasted and salted)
METHOD
- Preheat oven to 350°F
- Cook the corn and onion
You want color, not just heated corn. Sauté in a hot skillet with a little oil at 1/2 tsp of chili powder and 1/4 tsp of cumin until some kernels brown. Remove from the heat and add jalapeño. That charred flavor makes a huge difference.
- Make filling
Mix the Cream cheese, Cotija cheese, Lime (zest and juice), Mayo, Spices (1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic salt, smoked paprika, black pepper). Fold in warm corn mixture. Taste before filling: It should feel slightly over-seasoned because the phyllo shell mutes flavor.
- Crisp the cups
Bake empty cups at 350°F for about 3 minutes This keeps them crisp.
- Fill and bake
Add about 1 heaping tablespoon filling per cup. Sprinkle with smoked paprika. Bake at 350°F for 8-10 minutes. You just want them warmed through with slightly golden edges.
- Finish after baking
Top with: Pickled red onion & Pepitas.
OPTIONS
- Add black beans and/or diced red pepper
- Use roasted poblano instead of jalapeño
- Cotija + manchego blend
- Top with shredded cheese before baking
- Lime crema drizzle
- Use Tostitos Scoops instead of phyllo cups.
- Make the filling as a dip (add more mayo or sour cream)