Street Corn Cupcakes

Beloved Mexican street food flavors reinvented and packaged in a bite-size format. Crispy, savory, creamy, and delicious. A snack that will steal the show.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the kernels off of the cobs of corn and combine with flour, salt, pepper, and ancho chile powder. Slowly drizzle in water while mixing until a thick batter forms. (It should have the texture of playdough). You may need more or less water than this recipe.

Step 2

Preheat oven to 420 F.

Step 3

In an oiled cupcake tin, place corn batter into each divot and press down to conform the batter to the sides of the tin. Bake at 420 F for 20-25 minutes until the shell is deeply browned. Cool to room temp. The shell will crispen as it cools.

Step 4

Combine crab, finely diced shallots, cilantro, sour cream, mayonnaise, salt, pepper, lime juice, and lime zest. Season with more salt and pepper to taste.

Step 5

Place a scoop of crab filling in each cupcake shell and garnish with cotija cheese and cilantro. Enjoy!