Mexican Street Corn Drop Biscuits

In a nod to the corn sold on street corners in Mexico, F&W's Kay Chun makes these chunky biscuits with corn, cheese, cilantro and lime.

  • Active:
  • Total Time:
  • Servings: Makes 3 dozen
KEY: Mexican, Make Ahead, Vegetarian, Breads, Rolls & Muffins, Breakfast, Dinner Party, Thanksgiving, Fall

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  • 2 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cubed
  • 2 cups grated Cotija cheese (7 ounces)
  • 2 cups corn kernels
  • 1/2 cup chopped cilantro
  • 1 teaspoon finely grated lime zest
  • 1 1/4 cups heavy cream

How to make this recipe

  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. 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.
  2. Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving.

Make Ahead

The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving.

Contributed By Photo © Christina Holmes Published November 2015

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