ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccess
Skip to Content

Street Corn Tortilla Cake

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

Tasty Team
September 22, 2022

20 minutes

20 minutes

Ingredients

for 4 servings

  • 1 cup corn kernel (175 g)
  • 2 teaspoons elote spice mix
  • 1 lime, zested
  • 1 lime, juiced
  • 2 tablespoons fresh cilantro, plus more for garnish
  • ¼ cup mayonnaise (60 g)
  • ¼ cup sour cream (60 g)
  • 1 cup shredded mozzarella cheese (100 g), divided
  • ¼ cup cotija cheese (25 g), plus more for garnish
  • 4 flour tortillas, 9 in (22 cm)
  • vegetable oil, for frying

Preparation

  1. 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.
  2. 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.
  3. 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).
  4. Remove the tortilla cake from the refrigerator, unwrap, and slice into 8 wedges.
  5. 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.
  6. Top the tortilla cake with the remaining street corn mix, cilantro, and Cotija cheese. Serve warm.
  7. Enjoy!

Ingredients

for 4 servings

  • 1 cup corn kernel (175 g)
  • 2 teaspoons elote spice mix
  • 1 lime, zested
  • 1 lime, juiced
  • 2 tablespoons fresh cilantro, plus more for garnish
  • ¼ cup mayonnaise (60 g)
  • ¼ cup sour cream (60 g)
  • 1 cup shredded mozzarella cheese (100 g), divided
  • ¼ cup cotija cheese (25 g), plus more for garnish
  • 4 flour tortillas, 9 in (22 cm)
  • vegetable oil, for frying

Preparation

  1. 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.
  2. 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.
  3. 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).
  4. Remove the tortilla cake from the refrigerator, unwrap, and slice into 8 wedges.
  5. 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.
  6. Top the tortilla cake with the remaining street corn mix, cilantro, and Cotija cheese. Serve warm.
  7. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.