Street Corn Cupcakes

Name: Street Corn Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 corn cobs; 0.5 cup flour; 1 tsp salt; 0.5 tsp black pepper; 1 tsp ancho chile powder; 0.5 cup water; 250 g (8 oz) crab meat; 1 shallot, finely diced; 0.5 cup sour cream; 2 tbsp mayonnaise; 2 tbsp cilantro, chopped; 1 lime juice; 1 lime zest; 1 tsp salt; 0.5 tsp black pepper; Cotija Cheese; cilantro

5 steps

Prep:20minCook:20min

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.

Updated at: Thu, 17 Aug 2023 05:31:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories81.9 kcal (4%)

Total Fat3.8 g (5%)

Carbs7 g (3%)

Sugars0.5 g (1%)

Protein5.1 g (10%)

Sodium400.6 mg (20%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Corn Cupcake Shell

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.

corn cobs2

flour½ cup

salt1 tsp

black pepper½ tsp

ancho chile powder1 tsp

water½ cup

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.

Crab Filling

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.