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Mexican Corn Cups - Guacamole - Salsa - Sour Cream

This is a delicious little mouthful that will get any fiesta started.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Hors d'oeuvre
Servings 8

Ingredients
  

  • 2 cups Flour
  • 2 cups Yellow Cornmeal
  • 1 tbsp Salt
  • ½ tbsp Pepper
  • 1 tsp Cumin
  • 1 tbsp Dried Cilantro
  • 8 oz Cream Cheese
  • 1 stick Cold Butter (cut into pieces)
  • Water (1 tbsp at a time)
  • Guacamole (prepared separately)
  • Salsa (prepared separately)
  • Crème Fraiche or Sour Cream

Instructions
 

  • In processor blend Flour, Yellow Cornmeal, Salt, Pepper, Cumin and Dried Cilantro.
  • Add Cream Cheese and Cold Butter and run processor then add Water as needed (1 tbsp at a time). Dough should round into a ball and come from sides of processor.
  • Spray mini muffin pan with non-stick pan spray. With a small scoop, scoop dough into small balls and place in muffin pan. Dip a large wooden dowel in flour and push on dough ball to form a small cup pushing the dough up the sides of the muffin pan. Bake in a 350℉ oven for 12-15 minutes or until cups are golden and set. Let cups cool completely before filling.
  • To assemble place a small dollop of Guacamole then a small dollop of salsa and top with a dollop of Crème Fraiche or Sour Cream. Garnish with a small cilantro leaf. Wash down with your favorite margarita.
Keyword Corn, Cups, Mexican