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. Slideshow: More Biscuit Recipes 

Mexican Street Corn Drop Biscuits
Photo: © Christina Holmes
Active Time:
25 mins
Total Time:
1 hr 25 mins
3 dozen


  • 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


  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.

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