Mexican Street Corn Drop Biscuits

Name: Mexican Street Corn Drop Biscuits
Total time: 85 min
Ingredients: 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

5.0

(1)

2 Reviews

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

By

Kay Chun

Updated on November 1, 2015

Mexican Street Corn Drop Biscuits — Photo: © Christina Holmes

Active Time:

25 mins

Total Time:

1 hr 25 mins

Yield:

3 dozen

Ingredients

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

Directions

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.
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.