Ingredients
4
4 servings
- •1 cup corn kernel
- •2 teaspoons elote spice mix
- •1 lime, zested
- •1 lime, juiced
- •2 tablespoons fresh cilantro, plus more for garnish
- •¼ cup mayonnaise
- •¼ cup sour cream
- •1 cup shredded mozzarella cheese, divided
- •¼ cup cotija cheese, plus more for garnish
- •4 flour tortillas, 9 in (22 cm)
- •vegetable oil, for frying
Instructions
- In a medium bowl, stir together the corn kernels, elote spice mix, lime zest and juice, cilantro, mayonnaise, sour cream, ½ cup mozzarella cheese, and the Cotija cheese until well-combined.
- Lay a tortilla on a plate or cutting board and spread about 3 tablespoons of the corn mixture on top, leaving a 1-inch border around the edges. Sprinkle with a third of the remaining ½ cup mozzarella cheese. Repeat to make 2 more layers, then place the remaining tortilla on top. Wrap the tortilla stack tightly in plastic and refrigerate overnight. Cover the bowl with the remaining street corn mixture and refrigerate.
- Fill a large, high-walled skillet a little less than halfway with vegetable oil. Heat over medium-high heat until the temperature reaches 350°F (180°C).
- Remove the tortilla cake from the refrigerator, unwrap, and slice into 8 wedges.
- Working in batches to avoid overcrowding the pan, fry the tortilla wedges in the hot oil until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
- Top the tortilla cake with the remaining street corn mix, cilantro, and Cotija cheese. Serve warm.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 570
- Carbohydrate: 39g
- Fat: 39g
- Fiber: 3g
- Protein: 19g
- Sugar: 3g
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