Masala Corn Cups
These delicious little bites are spicy, crunchy, and cheesy! You won't be able to control yourself!
Servings: 15 cups
Ingredients
- 1 box Athens Phyllo cups (15 shells)
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 cup frozen corn sweet or roasted
- 1/2 jalapeno diced finely
- 1 clove garlic minced (optional)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder (adjust based on spice preference)
- salt to taste
- 1 tbsp lime juice
- handful of chopped cilantro
- 1/3 cup shredded pepper jack cheese
Instructions
- Preheat your oven to 325 degrees. In a pan on medium heat, heat oil and then add cumin seeds and cook until they begin to splutter
- Add in the garlic (optional) and the jalapenos and cook until the raw smell of garlic is gone
- Next, add in the frozen corn and mix well. Then add in all the spices and mix until combined. If the mixture starts to get too dry and stick to the pot, add a tbsp of water to help combine all the ingredients
- Once the corn mixture has cooked down for a few minutes, turn the heat off and add in the lime juice and sprinkle in the cilantro and mix until combined
- Let the corn mixture cool for about 10 minutes before adding the cheese in and mixing well
- Spoon the mixture into the phyllo cups and bake for about 12 minutes or until cheese is melted and cups are crisp
- Garnish with some more cilantro and serve hot!
Notes
- I used Athens brand Phyllo shells for this recipe
- I also used Trader Joe's frozen roasted corn, but feel free to use frozen sweet corn
- You can use any type of cheese you have, I've made these with cheddar and Amul cheese as well