Mexican Street Corn Cups

Replicate the best of street food. Fill crescent rounds with a zesty corn, Cojito and cilantro mix. MORE+ LESS-

Bake-Off® Contest 47, 2014

Dripping Springs, Texas

bag (11 oz) frozen honey roasted sweet corn

can Pillsbury™ refrigerated Crescent Dough Sheet

large lime (1 tablespoon grated peel and 2 teaspoons juice)

1/3

cup chopped fresh cilantro

1/2

cup crumbled Cotija cheese (2 oz)

tablespoon mayonnaise

teaspoon Watkins™ Chili Powder

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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.
2

In small bowl, mix lime peel, 1 teaspoon of the lime juice and 2 tablespoons of the cilantro until combined; set aside.
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.
4

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