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Tortilla Corn Appetizers

Tortilla Corn Appetizers Recipe

Ines Kitchen
Looking for easy appetizer ideas? These Baked Tortilla Corn Cups are a simple and delicious way to serve up a cheesy corn delight. Made with corn tortillas, sweet corn kernels, and your favorite shredded cheese, then baked until golden and bubbly. They are a versatile snack that can be customized with added protein or salsa. A great make-ahead appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 24 mini cups
Calories 120 kcal

Ingredients
  

Tortilla Cups

  • 18 to 24 small corn tortillas 6-inch
  • 2 to 3 tablespoons olive oil or cooking spray
  • ½ teaspoon salt optional

Corn Filling

  • 3 cups corn fresh, frozen/thawed, or canned/drained
  • 1 tablespoon butter
  • 4 ounces cream cheese softened
  • ⅓ cup sour cream or plain Greek yogurt
  • ½ cup mayonnaise
  • 1 to 2 cloves garlic minced
  • zest of 1 lime
  • 2 tablespoons lime juice
  • ¾ teaspoon chili powder
  • ½ teaspoon smoked paprika optional
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • ¼ cup finely diced red onion or green onion
  • ¼ to ½ jalapeño finely diced (optional)
  • ¾ cup shredded cheese cheddar, pepper jack, or Mexican blend

Toppings

  • ½ cup crumbled cotija or feta
  • chopped cilantro
  • sliced green onion
  • extra chili powder optional

Instructions
 

  • Preheat oven to 375°F. Lightly grease a mini muffin pan.
  • Cut tortillas into 3½- to 4-inch rounds. Warm tortillas briefly if needed so they bend without cracking.
  • Press tortilla rounds into the muffin wells. Brush lightly with oil (or spray) and sprinkle with a pinch of salt if using.
  • Bake 10 to 12 minutes, until crisp and lightly golden. Cool 5 minutes in the pan, then move to a rack.
  • Heat a skillet over medium-high heat. Add butter and corn. Cook 6 to 8 minutes until lightly browned.
  • In a bowl, mix cream cheese, sour cream, mayo, garlic, lime zest, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
  • Fold in warm corn, onion, jalapeño (optional), and shredded cheese. Taste and adjust seasoning.
  • Spoon filling into cooled tortilla cups. Add toppings and serve.

Notes

For best crunch, assemble right before serving.
If the cups soften, re-crisp at 350°F for 3 to 4 minutes and cool before filling.
Drain canned corn well and pat dry to keep the filling thick.

Nutrition

Calories: 120kcalCarbohydrates: 9gProtein: 4gFat: 8gCholesterol: 15mgSodium: 210mgFiber: 1gSugar: 2g