Street Corn Tortilla Cake Recipe By Tasty

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STREET CORN TORTILLA CAKE RECIPE BY TASTY



Street Corn Tortilla Cake Recipe by Tasty image

The tortilla cake layers yummy Mexican street corn between fried tortillas for a savory indulgence you won't be able to get enough of.

Provided by Bella Lopez

Categories     Sides

Time P1DT20m

Yield 4 servings

Number Of Ingredients 11

1 cup corn kernel
2 teaspoons elote spice mix
1 lime, zested
1 lime, juiced
2 tablespoons fresh cilantro, plus more for garnish
¼ cup mayonnaise
¼ cup sour cream
1 cup shredded mozzarella cheese, divided
¼ cup cotija cheese, plus more for garnish
4 flour tortillas, 9 in (22 cm)
vegetable oil, for frying

Steps:

  • In a medium bowl, stir together the corn kernels, elote spice mix, lime zest and juice, cilantro, mayonnaise, sour cream, ½ cup mozzarella cheese, and the Cotija cheese until well-combined.
  • Lay a tortilla on a plate or cutting board and spread about 3 tablespoons of the corn mixture on top, leaving a 1-inch border around the edges. Sprinkle with a third of the remaining ½ cup mozzarella cheese. Repeat to make 2 more layers, then place the remaining tortilla on top. Wrap the tortilla stack tightly in plastic and refrigerate overnight. Cover the bowl with the remaining street corn mixture and refrigerate.
  • Fill a large, high-walled skillet a little less than halfway with vegetable oil. Heat over medium-high heat until the temperature reaches 350°F (180°C).
  • Remove the tortilla cake from the refrigerator, unwrap, and slice into 8 wedges.
  • Working in batches to avoid overcrowding the pan, fry the tortilla wedges in the hot oil until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Top the tortilla cake with the remaining street corn mix, cilantro, and Cotija cheese. Serve warm.
  • Enjoy!

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