Tortilla Cups with Dandy Corn Guacamole

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30 minutes
20 minutes
50 minutes
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What You Need

Dandy Corn Guacamole:

  • Fresh kernels, from 2 ears Dandy® Corn
  • 1 ripe avocado, peeled, pitted and mashed
  • 1/2 jalapeño pepper, seeded and diced
  • 1 green onion, finely sliced
  • 2 tbsp lemon juice
  • 1 tbsp finely chopped fresh cilantro
  • 1 tsp olive oil
  • 1 clove garlic
  • 1/4 tsp each ground cumin and chili pepper flakes
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • Pinch cayenne pepper
  • 1/4 cup finely crumbled queso fresco
  • 2 tbsp fresh cilantro leaves
  • 3 stalks Dandy® Celery, cut thinly into 2-inch sticks

Tortilla Cups:

  • 5 large flour tortillas
  • 2 tbsp olive oil
  • 1 tsp Tex-Mex seasoning

Make It

Dandy Corn Guacamole:

  1. Place corn kernels in steamer basket set over saucepan of simmering water.
  2. Cover and steam for 8 to 10 minutes or until tender. Alternatively, boil for 2 to 3 minutes and drain well.
  3. Stir together mashed avocado, jalapeño, green onion, lemon juice, cilantro, oil, garlic, cumin, chili pepper flakes, oregano, salt and cayenne; fold in corn kernels and queso fresco.
  4. Cover and refrigerate until serving.

Tortilla Cups:

  1. Preheat oven to 400˚F. Using 3-inch cookie cutters, cut flour tortillas into 24 rounds. (Fry tortilla scraps to use as a crispy garnish for soups or salads.)
  2. Brush rounds with oil and sprinkle with Tex-Mex seasoning. Fit into 24 mini muffin cups. Bake for 10 to 12 minutes or until crisp and golden brown. Let cool completely and remove from muffin cups.
  3. Divide Dandy Corn Guacamole among tortilla cups. Garnish with cilantro leaves and celery sticks.


  • Alternatively, grill or roast corn on the cob, instead of steaming, and then remove kernels.
  • Substitute crumbled feta cheese for queso fresco if desired.