Cheesy Creamed Corn Bites



2 (15 oz) cans of El Mexicano® Whole Corn Kernels (Elote Entero), drained

or 4-6 Corn on the cob, boiled

El Mexicano® Crema Oaxaqueña

El Mexicano® Queso Cotija, crumbled or grated


Juice of 1 lime

Chili powder

Salt to taste

Mini Corn Tostaditas 


1. Melt butter in a pan/skillet over medium-high heat. Add in drained corn kernels. Cook until charred on both sides. Transfer to a bowl and mix in ½-1 cup Crema Oaxaqueña, crumbled Queso Cotija, lime juice, chili powder and salt to taste.

2. Spread Crema Oaxaqueña on mini baked corn tostaditas.

3. Serve on top of tostaditas or in small serving cups. Add extra grated Queso Cotija, chili powder and cilantro for garnish.

Click here to see full recipe video: Cheesy Creamed Corn Tostada Bites Recipe | El Mexicano®