Corn Cups Food

ELOTES (MEXICAN CORN IN A CUP)

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

CORN CUPS

Steps:

• Preheat oven to 350 degrees with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and cream cheese. Combine flour, cornmeal, and salt in a small bowl. Add gradually to butter mixture, mixing constantly until well incorporated.
• Divide dough into 1-inch balls and press into small muffin tins, using your thumbs to form cups inside the mold. Dough cups should be as even as possible and come up to the top of the tins.
• Bake until golden brown, about 20 minutes. Spoon desired filling into cups, and serve.

SPICY CORN CUPS

Steps:

• Preheat oven to 350°F.
• In small bowl, mix together onion, tomato, cilantro, and chili powder, set aside.
• Spray three 8 oz. custard cups with cooking spray.
• Using a slotted spoon divide the tomato mixture equally between the custard cups.
• Put about 3 tablespoons of cheese atop each tomato mixture.
• Put egg in medium sized mixing bowl, lightly beat; stir in corn, milk, sugar, breadcrumbs or corn meal or buttery crackers, garlic salt, and pepper.
• Put corn mixture on top of the tomato mixture.
• Place filled custard cups on a large pan-just so it is easier to handle, place in oven.
• Bake for 40 minutes, or until browned on top.
• Let cool for 5 minutes, run table knife around sides, then carefully tip out of pan onto serving plate.

CORN FLAKES HONEY CUPS (A-MUST-TRY)

Steps:

• Preheat the oven to 150ºC.
• In a saucepan, melt butter & honey (3/4 cup + 2 tablespoons) over low heat, stirring constantly until butter is melted.
• Remove from heat & let cool.
• Add corn flakes and mix evenly.
• Add in toasted almond nib & mix evenly.
• Spoon in small paper cups & bake in the preheated oven for 10 minutes. Don't overcook them.
• ENJOY!

BLACK BEAN AND CORN WONTON CUPS

Steps:

• Heat oven to 350°F.
• Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins.
• Bake 8 to 10 minutes or until light golden brown.
• Remove from pan and cool on a wire rack.
• Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs.
• Just before serving, spoon bean mixture into wonton cups.
• Top each with 1/2 teaspoon sour cream and garnish with sprigs.

JELL-O CANDY CORN CUPS

Steps:

• Beat pudding mix and milk with whisk 2 min.; spoon into 6 dessert dishes. Refrigerate until ready to use.
• Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 20 min. or until thickened, but not firm.
• Spoon gelatin over pudding layers in dessert dishes. Refrigerate 1 hour or until firm.
• Top with remaining ingredients.