These Mexican Street Corn Pinwheels are filled with cream cheese, corn, cotija cheese, chili powder, lime, cilantro, and more! A simple and easy appetizer recipe that can be made in advance.
Table of Contents
Why You Will Love This Recipe
The inspiration for these Mexican Street Corn Pinwheels comes from one of the most popular recipes on this site, Mexican Street Corn Salsa. It is one of the most common things people ask me to make for parties, potlucks, and game day. And pretty much anything else I make using these flavors is a big hit! Find more of the Mexican Street Corn recipes here!
What is Mexican Street Corn?
Mexican Street Corn, or Elote, is a Mexican street food that is traditionally an ear of roasted corn. It is slathered with mayonnaise, chili powder, cilantro, cotija cheese, and lime.
Other variations exist, but I love to use these addicting flavors.
Kim’s Tips
It is not worth spreading the mixture to the left and right side of a tortilla, because when you roll it, it will not be a solid piece. I keep the filling in a rectangular shape, skipping an inch or two on the left and right, where it will not be a solid roll. Then when I slice them up, I discard the empty ends.
These slice much easier once chilled. Pop in the freezer for about 10 minutes or keep in the refrigerator.
I like to make the rolls in advance and refrigerate. I try to slice when serving to prevent the edges and exposed filling from drying out while in the refrigerator. If you do choose to slice and chill ahead of time, try to keep them all lined up touching each other (like they are still in a log) to prevent drying out.
Modifications and Substitutions
Make these have a kick by adding diced jalapeno or serrano peppers or more chile powder (or cayenne).
You can use any size tortilla. I like the larger wrap or burrito size tortillas because there is less waste from the ends that are not used.
More Pinwheel Recipes
Pinwheel Roll Up Recipes
Some of our popular pinwheel, or roll up, recipes! Perfect for parties, entertaining, snacks, and lunch!
Mexican Street Corn Pinwheels
Ingredients
- 2 large flour tortillas (wrap or burrito size)
- 4 ounces cream cheese softened
- 1/3 cup shredded Monterey Jack cheese (or mozzarella)
- 1/2 teaspoon chili powder plus more for sprinkling and to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 lime
- 1/2 cup corn kernels
- 1/4 cup cotija cheese crumbled
- fresh cilantro optional
Instructions
- In a small bowl combine the cream cheese, Monterey Jack, chili powder, garlic powder, and salt. Stir to combine.4 ounces cream cheese, 1/3 cup shredded Monterey Jack cheese, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt
- Spread the cheese mixture across both tortillas to the edges in an even, thin layer. I skip spreading to the right and left edges by about an inch because the ends will be thrown out as they will not be a solid spiral once sliced.2 large flour tortillas
- Sprinkle the corn and cotija cheese across the cheese mixture and press down to compress. Sprinkle with some additional chili powder, if desired and chopped cilantro if using. Squeeze 1/4 of a lime across each tortilla.1/2 lime, 1/2 cup corn kernels, 1/4 cup cotija cheese, fresh cilantro
- Starting from the bottom, roll the tortilla up rather tightly but without squeezing the cream cheese mixture out.
- Chill the logs in the freezer for 10 minutes to firm up, or in the refrigerator if waiting longer before serving. The chilling will make them easier to slice and create cleaner cuts without everything oozing out.
- When ready to serve, use a serrated knife to cut the log into half inch rounds (or as thick/thin as preferred). Discard the ends where the log is hollow (or snack on them!). Sprinkle with chili powder if desired for more color. Serve chilled.
This was a hit!!
I am so glad!