Baked Street Corn Dip Taquitos
These crispy, golden taquitos are packed with creamy corn, zesty spices, and plenty of melted cheese.
recipesbynani.comThere is something so satisfying about a warm, crunchy taquito filled with street corn goodness. I love making these when I have friends over because they are easy to share and always disappear in minutes. They bring that classic carnival flavor right into your kitchen.
My best tip for keeping them crispy is to brush the tops of the tortillas with just a little bit of oil before baking. This helps them get that beautiful golden brown color without needing to deep fry anything.
🧺 Ingredients
- 2 cups corn kernels, fresh or thawed
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- 12 small flour tortillas
- 1 tablespoon olive oil
- Lime wedges and extra cilantro for serving
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, mix the corn, cream cheese, mayonnaise, shredded cheese, Cotija, chili powder, paprika, and cilantro until well combined.
- 3
Spoon about two tablespoons of the mixture onto one side of each tortilla, then roll them up tightly.
- 4
Place the rolls seam side down on the prepared baking sheet.
- 5
Brush the tops of the tortillas lightly with olive oil.
- 6
Bake for 15 to 20 minutes until they are golden brown and crispy.
- 7
Serve warm with fresh lime wedges and a sprinkle of extra cilantro.
💡 Tips
You can store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in a 350 degree oven for a few minutes so they stay nice and crunchy. They also pair perfectly with a side of creamy avocado mash.
Made this recipe? Let us know how it went.
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