This recipe is inspired by “elotes” and “esquites,” two Mexican corn recipe favorites. Roasted corn flavored with mayonnaise, yogurt, Cotija cheese, fresh lime juice, and seasonings and combined with diced avocado is served in a crispy corn tortilla cup.  A delicious seasonal side dish or snack!

Makes 6 servings

Ingredients:

• 6 corn tortillas
• 3 cups corn kernels, fresh, cut from the cob (about 3-4 ears of corn)
• 1 tablespoon olive oil, plus extra for brushing on tortillas
• 2 tablespoons mayonnaise
• 2 tablespoons plain whole milk yogurt, Mexican crema or sour cream
• 1/2 cup crumbled Cotija cheese
• 2 tablespoons fresh lime juice (1 lime)
• 1/4 cup chopped fresh cilantro leaves
• 1 teaspoon chili lime powder (tajin) or chili powder
• 1 ripe avocado, diced
• Salt to taste
• Lime slices, cilantro and chili lime powder for garnish

Directions:

1. For the tortilla cups, preheat the oven to 375 ° F.
2. Wrap the tortillas in a damp paper cloth and microwave on high for 30 seconds to soften them.
3. Brush both sides of each tortilla with olive oil and sprinkle with salt. Turn a muffin tin upside down and drape each tortilla over a muffin cup.  Bake for 10 minutes until tortillas are lightly browned and crispy.  Remove muffin tin and allow tortillas to cool before removing them from the tin.   
4. Heat one tablespoon of olive oil in a large skillet over medium-high heat.  Add corn kernels and cook without stirring for 2 to 3 minutes until the corn is slightly roasted.   Stir, toss, and repeat.
5. Remove corn from the heat and add to large bowl.    Add mayonnaise, yogurt, cheese, lime juice, chopped cilantro, and chili lime powder.  Stir to combine.
6. Just before serving, add avocado and gently stir.
7. Spoon warm roasted corn and avocado mixture into 6 tortilla cups.  Garnish with lime slices, cilantro, and chili lime powder.  Alternatively, omit the tortilla cups, spoon mixture into a serving bowl and garnish.

Tips:

• To cut corn off the cob safely, stand the flat shucked ear upright on a large cutting board.  Holding the top or the corn, slice downward with a sharp chef’s knife.  Stay close to the core without gouging the tough cob.  Rotate and repeat turning the cob slightly and repeat the downward slicing down until all the kernels are removed.
• Frozen corn or well-drained canned corn can be substituted for fresh corn.
• Queso fresco can be substituted for the Cotija cheese.
• To keep diced avocado from darkening, sprinkle with fresh lime juice.
• Tajín seasoning is a popular Mexican spice blend made from a zesty combination of mild chili peppers, dehydrated lime juice, and sea salt

Recipe developed, tested, and photographed by Diane Sokolofski