Mexican street corn drop biscuits recipe

Pinterest LinkedIn Tumblr +

  • Yield: 3 dozen
  • Total Time: 1 Hour 25 Minutes


  • 2½ cups all-purpose flour
  • 4 tsp baking powder
  • ½ tsp kosher salt
  • 1 stick plus 2 Tbsp. cold unsalted butter, cubed
  • 2 cups grated Cotija cheese (7 oz)
  • 2 cups corn kernels
  • ½ cup chopped cilantro
  • 1 tsp finely grated lime zest
  • 1¼ cups heavy cream
How to Make It
  1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the baking powder and salt. Using your fingertips, blend in the cubed butter until pea-size pieces form.
  2. Stir in the cheese, corn, cilantro, lime zest and heavy cream just until a soft dough forms. Spoon heaping 2-tablespoon mounds of dough onto the prepared sheets about 1 inch apart. Refrigerate for 30 minutes.
  3. Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving.

Comments are closed.