Mexican Corn Pastry Cups Recipe

Nancy Piran | The Bitter Side of Sweet

Mexican corn pastry cups are a great twist on summer corn! It’s so flavorful and easy to make.

Okay I am going to confess to you. I have never in my life had authentic Mexican Corn. I have only had the kind of corn you find in a can. It’s not that bad, right?

 Well where I live you do not find Mexican Corn (aka Mexican Street Corn) or anything like that so I just have not had the opportunity to eat it. It does look super delicious by the way!

Mexican Corn Pastry Cups Photo

I will say that I have seen lots of recipes online and wonder if they are close to being authentic or not? As you will see later on this is not authentic. It has some of the same flare as Mexican Corn but it is missing the mayonnaise and the traditional cotija, which sounds divine!

If you are looking for a homemade version of what you typically find in the can then this is your place! I used all fresh ingredients to make this particular side dish that will knock your socks off!

Mexican Corn Pastry Cups Picture

I decided to go with this version because I basically had all of the ingredients in the house and it was super easy to make!

One special touch I made to this was that I baked my corn on the cob in the oven while I worked on getting the other ingredients chopped and put together!

Mexican Corn Pastry Cups Image

I used red peppers, purple onions, chili powder, a dash of lime and feta cheese but, of course, the main star is the puff pastry cups! I’ve only use the puff pastry cups one other time when I made you these Chocolate Amaretti Mousse Cups Recipe, which I know you loved! This time I thought I would go with something savory! Hope you like this Mexican Corn Cups Recipe!

Don’t forget to add dessert to your meal! I recommend this Apple Blueberry Galette and these Chocolate Chocolate Pudding Cookies! ENJOY! 

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Mexican Corn Pastry Cups Recipe

    6 Servings

Ingredients

  • 6 Puff Pastry Shells
  • 3 ears Corn, shucked
  • 1/2 Red Onion, chopped
  • 1/2 teaspoon Chili Powder
  • 1/4 cup Lime Juice
  • 1 Red Bell Pepper, diced
  • 1/4 cup Feta Cheese
  • Chopped Cilantro, for garnish

Directions

  1. Preheat the oven to 400°F and cook puff pastry shells according to directions on package. When shells are done, allow to cool. Set aside.
  2. Place each ear of corn on a sheet of aluminum foil. Drizzle with olive oil. Wrap up and place in oven to cook for 35-40 minutes. Set aside and allow to cool completely.
  3. When corn has cooled, cut corn from cob. Place in a bowl.
  4. Add onion, chili powder, lime juice, bell pepper to bowl. Mix well together.
  5. Spoon into pastry shells. Top with feta and cilantro. Serve and ENJOY!

Recommended

Source: Recipe adapted from Damn Delicious: Mexican Corn Dip
Published:
Author:
Source:
Recipe adapted from Damn Delicious: Mexican Corn Dip
Cuisine:
Mexican
Category:
Puff Pastry
Tags:
, , , , , ,
Related Recipes:
Puff Pastry Recipes, Corn Recipes, Summer Recipes, Farm to Table Recipes, Appetizer Recipes, Vegetable Recipes, Mexican Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Nancy Piran
Source: Recipe adapted from Damn Delicious: Mexican Corn Dip
Recipe Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 118
Calories 251

% Daily Value*
23%
Total Fat 15g
40%
  Saturated Fat 8g
10%
Sodium 230mg
9%
Total Carbohydrate 27g
0%
  Dietary Fiber 0g
  Sugars 2g
11%
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nancy Piran

About Nancy

Nancy has been writing about good food on The Bitter Side of Sweet for years now. We're pretty stoked that she's our Puff Pastry fanatic, because it's about to get deliciously epic.