- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings (12-16 taquitos)
- Difficulty
- Medium
- Calories
- 290 kcal
Quick summary
“Inspired by Mexican street corn (elote), these taquitos stuff corn tortillas with toasted grains mixed with Cotija cheese, melting Monterey Jack cheese, and mayonnaise seasoned with paprika and cilantro. Baked in the oven until golden and crispy, they are practical and without deep-frying.”
What you need to know
- Pre-toasting the corn in the skillet caramelizes the sugars in the kernels, replicating the smoky profile of grilled corn.
- Quickly heating the corn tortillas in the microwave makes the dough flexible and pliable, preventing cracks when rolling.
- Baking at 200°C with the seam facing down fixes the cylindrical shape and eliminates the need for wooden toothpicks.
Ingredients
Main
- units (or 2 cups) Fresh corn cobs (or frozen corn)
- tablespoon Olive oil
- cup Good quality mayonnaise
- cup Grated Cotija cheese (or parmesan)
- cup Grated Monterey Jack cheese (or mozzarella)
- tablespoons Fresh chopped cilantro
- unit Clove of garlic, minced
- teaspoon Smoked paprika
- teaspoon Pimenta caiena (opcional)
- unit Lemon juice
- Salt
- Black pepper
- units Corn tortillas
- tablespoon Olive oil (for brushing)
- unit Ripe avocado, sliced (to serve)
- tablespoons Crumbled Cotija cheese (to serve)
- Chopped fresh coriander (to serve)
- portion Lemon mayonnaise (1/4 cup mayonnaise + juice of 1/2 lemon) (to serve)
Instructions
Principal
- Prepare the Corn: If using fresh cobs, grill them or roast them in the oven at 200°C for 10-15 minutes, until some grains are slightly golden. If using frozen corn, sauté it in a skillet with a drizzle of olive oil until well heated. Remove the kernels from the cob with a sharp knife.
- Make the Filling: In a medium bowl, combine the prepared corn kernels with the mayonnaise, Cotija cheese, Monterey Jack cheese, chopped cilantro, garlic, smoked paprika, cayenne pepper (if using), juice of half a lime, salt, and black pepper. Mix all ingredients very well until you get a homogeneous and tasty mixture.
- Prepare the Tortillas: Preheat the oven to 200°C. To make corn tortillas flexible and prevent them from breaking when rolling, heat them quickly in the microwave for 15-20 seconds or in a dry skillet for a few moments on each side. This is crucial for a good result.
- Assemble the Taquitos: Place about 1 to 1.5 tablespoons of the corn filling in the center of each warmed tortilla. Roll the tortilla tightly, forming a compact cylinder. The secret to this recipe is not to overfill, ensuring the filling stays contained.
- Bake the Taquitos: Arrange the assembled taquitos on a large, previously greased baking sheet with the seam side down, so they don't unroll. Lightly brush the surface of each taquito with olive oil, which will help with crispness and browning.
- Cook until Golden: Take the baking sheet to the preheated oven and bake for 15-20 minutes, or until the taquitos are well golden and crispy. The short answer is: turn them carefully halfway through the time to ensure uniform crispness on all sides.
- Prepare the Lemon Mayonnaise: While the taquitos bake, prepare the lemon mayonnaise by mixing 1/4 cup of mayonnaise with the juice of half a lemon. Taste and adjust the seasoning. This adds a delicious citrus and creamy touch.
- Serve Immediately: Remove the taquitos from the oven and serve them hot. Accompany with fresh avocado slices, more crumbled Cotija cheese, chopped fresh cilantro, and the prepared lemon mayonnaise. This is the moment to enjoy the whole explosion of flavors.
Chef's tips
- Lightly brush the entire outer surface of the taquitos with olive oil before baking to ensure a crispy shell.
- Roll the tortillas with continuous firmness to prevent the cream cheese filling from escaping through the ends in the oven.
- Let the taquitos rest for 3 minutes on the baking sheet out of the oven so the dough firms up the crispiness before serving.
Variations
- Add small pieces of fresh chopped jalapeño pepper with seeds to the filling for a pronounced spiciness.
- Incorporate thin strips of cooked shredded chicken breast to the corn to turn the taquitos into a protein meal.
- Finish the rolls with a drizzle of sriracha chili sauce and toasted sesame seeds over the cotija cheese.
Substitutions
- Mexican Cotija cheese can be replaced by finely grated Parmesan cheese or well-dried cured Minas cheese.
- Monterey Jack cheese can be swapped for coarsely grated mozzarella, prato cheese, or good-melting gouda cheese.
- Corn tortillas can be replaced by small wheat tortillas, adjusting the oven time to 12 minutes.
How to store
Conserve em vasilha fechada na geladeira por até 3 dias. Reaqueça na airfryer a 180°C por 4 minutos para retomar a estaladiça.
Can it be frozen?
Freeze the rolled raw taquitos on a baking sheet for 2 hours, then transfer to bags for up to 3 months. Bake straight from the freezer.
What to serve with
Serve with mayonnaise seasoned with fresh lemon juice, rustic guacamole with avocado, sour cream, and Tahitian lime wedges.
Frequently asked questions
How to prevent corn tortillas from cracking when rolling the filling?
Heat 3 to 4 tortillas at a time covered with a damp cloth in the microwave for 20 seconds; the heat immediately restores the dough's elasticity.
What is Cotija cheese and what is its function in the filling?
It is a dry and salty cow's milk cheese traditional from Mexico, which provides firm salinity that does not melt in the heat.
Can I prepare these taquitos in the air fryer?
Yes, bake in the air fryer basket preheated to 190°C for about 8 to 10 minutes, flipping halfway through until golden brown.
Can I use canned green corn drained in this recipe?
Yes, drain the brine very well and dry the grains with a clean cloth before toasting in a dry skillet with olive oil.
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