Southwest Corn and Three Cheese Party Cups
These cheesy bites are great for a party or get-together. They make a fun finger food with a perfectly balanced blend of gooey and crunchy textures. The poblano pepper gives it a bold flavor that's not too spicy. (If you don't like heat, you can tone it down.)
You can also serve the cheese and corn mixture on its own as a dip!
Worried that corn is out of season? No need! You can freeze sweet corn while it’s in season to enjoy all year.
Ingredients
Cups
- 9 large wonton wrappers, cut into fourths for 36 total
Cheese Mixture
- 8 ounces cream cheese (softened)
- 1 cup grilled or roasted sweet corn
- 2 large tomatoes deseeded and chopped
- ¼ cup chopped onion
- 1 teaspoon garlic powder
- ½ cup shredded Colby jack cheese
- 1 large poblano pepper (roasted and chopped)
Want a shortcut? Drain a can of Rotel tomatoes and chiles to use in lieu of the tomatoes and pepper.
Garnish
- Chives
- Queso fresco
- Smoked paprika
Directions
- Preheat the oven to 350 F. Mix all the ingredients of the cheese mixture together. (For a milder onion flavor, sauté the chopped onion in a little olive oil over medium heat for five minutes. Drain and let cool before adding to the mixture.)
- Place the small square wonton wrappers in each small muffin cup. Pre-bake for 5 minutes.
- Once the wrappers are prebaked, add the mixture and bake for another 5 minutes.
- Garnish with queso fresco, chopped chives and a sprinkle of smoked paprika.
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