Ever have Mexican Street Corn? If you’re shaking your head, you’ve missed out. Street vendors all over Mexico City grill ears of corn and then roll them in a mayonnaise-like sauce mixed with cojita cheese, red onion, jalapeño, lime, and chili spices.
To. Die. For.
This recipe is a tart version of this fabulous treat, so now you only have to buy a few ingredients instead of flight tickets (although, a trip to Mexico can be a nice little getaway in the middle of winter).
Feel free to buy a tart shell instead of making your own. You trade off a slightly cheesy crust for a dish that can be thrown together in about 15 minutes plus baking time. Perfect for a lazy summer day.
This is a very forgiving recipe. If you want to substitute onion for scallions, have at it. Don’t have a southwest seasoning mix? No worries – just use some chile powder, chipotle powder, cumin, or even paprika.
This dish can be baked ahead and refrigerated for 2 days. Just reheat and serve. It can also be baked and frozen. Thaw and reheat before serving (obvi….).
Mexican Street Corn Tart #WeekdaySupper
The prep time does not include making the crust. Making a crust is an individual affair - I know some people who need 30 minutes just to roll it out. Whether you make your own crust or purchase it, you do not need to pre-bake it.
- 6.5 ounces all-purpose flour
- 1/4 tsp kosher salt
- 4 ounces unsalted butter, very cold
- 1 tsp white wine vinegar
- 2 1/2 Tbsp ice water
- 1/4 cup shredded cheese (I used cheddar and Monterey Jack)
Mexican Street Corn Tart Filling
- 3 ears corn
- 1 sweet red bell pepper, seeded and diced
- 1 Anaheim pepper, seeded and diced
- 8 scallions, thinly sliced, white and green parts except the top couple of inches
- 2 Tbsp extra-virgin olive oil
- 5 Tbsp mayonnaise
- 2 Tbsp lime juice
- 5 ounces cojita cheese
- 1 Tbsp Parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp southwest seasonings (or chile powder)
- 1/4 tsp ground black pepper
- 1 large egg, lightly whisked
- 8 basil leaves, thinly slivered
- Place the flour and salt in the bowl of a food processor and whirl it around a couple times. Add the butter and pulse until the mixture resembles small peas. Add the water, vinegar and shredded cheese and pulse until it starts to hold together when you pinch it - about 10 - 12 pulses.
- If it doesn't hold together, add a little water and pulse again. Remove from the bowl, flatten into a disk using your fingers, and wrap in wax or plastic paper. Refrigerate for about 30 minutes or until it starts to firm up.
- Roll the dough out to ¼" thickness and line a tart or pie pan. See this post for detailed instructions and photos for making your own pie/tart crust.
Mexican Street Corn Tart Filling
- Preheat the oven to 400˚F.
- Cut off the kernels from the ears of corn and place in a large bowl with the peppers, scallions, olive oil, mayonnaise, lime juice, cheeses, spices, and egg. Do not add the basil at this stage. Mix well with a large spoon.
- Scrape into the tart shell using a rubber spatula, place on a baking sheet (just in case it spills over - a precaution I ALWAYS recommend, unless you like to live dangerously), and slide into the oven. Bake for 25 minutes. Allow to cool for 10 minutes, sprinkle with basil, and serve warm.
- This dish is great with a big salad tossed with avocados and a vinaigrette for a complete meal.
This week’s theme is (fittingly) dishes to enjoy during the summer when the kids are out of school and you might be taking time off from work. Go see what else we’re cooking up for you at #WeekdaySupper!
Monday – Gluten-Free Fresh Tomato Basil Pasta by Meal Diva
Tuesday – Mexican Street Corn Tart by The Wimpy Vegetarian
Wednesday – One Skillet Steak Fajitas by Daily Dish Recipes
Thursday – “Nacho” Regular Hot Dog by Our Good Life
Friday – One Pot Burrito Bowls by Recipes Food and Cooking