Perfect for a party appetizer, these fun tortilla cups are loaded with all the flavors of Mexican-style street corn.
Recipe tags: garlic base, moderate difficulty, side, vegetarian, roast
| 4 | large flour tortillas (10-inch) |
| 1 Tbsp | olive oil |
| 6 oz | brick-style plain cream cheese, softened |
| 3 Tbsp | diced pickled jalapeño peppers |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | chili powder |
| 1 Tbsp | lime zest |
| 2 cups | corn kernels, cooked |
| 6 | green onions, thinly sliced, divided |
| Lime wedges |
Preheat oven to 350˚F. Using 3-inch cookie cutters, cut tortillas into 24 rounds (save scraps for another use).
Brush rounds with oil; fit into 24 mini muffin cups. Bake for 8 to 10 minutes or until lightly browned and crisp. Let cool completely and remove from muffin cups.
Increase oven temperature to 425˚F. Stir together cream cheese, jalapeños, Roasted Garlic Base, chili powder and lime zest until blended. Mix in corn and half of the green onions.
Spoon evenly into cups; bake for about 5 minutes or until heated through. Sprinkle with remaining green onions. Serve with lime wedges.
Tips:
• If desired, use corn kernels from leftover grilled corn for extra flavor.
• Fry tortilla scraps to use as a crispy garnish for soups or salads.