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This Mini Corn Dip Taco Cups recipe is my favorite delicious party food, especially for holiday party recipes.
For me one of the most relaxing days is New Years Day kicking back with our family and close friends together watching football on the big screen at my sister’s house. Every year I bring my Mini Spicy Cajun Corn Dip Cups, which are mini corn tortilla “cups” filled with creamy, spicy, cheesy cajun corn dip made with Tabasco and baked. So easy, yummy, and mini! They are always a hit. You have to make a lot because they go fast!
What really makes these Mini Corn Dip Taco Cups special is the Original Tabasco I use in them. It gives it that extra zip, enhancing the flavor without overwhelming heat.
First I bake the corn tortillas in muffin tins to make them crisp.
While the tortilla cups are baking I make the corn dip. It is so easy with corn, sour cream, mayo, Tabasco, taco seasoning, cheese, tomatoes, green chilies, and green onions.
I recommend making the corn dip the night before and let it sit in the refrigerator overnight. That allows the flavors to blend together. At this point, you could eat the dip right out of the bowl.
Spoon the corn dip into the mini taco cups and bake in a 400 degree oven for about 10 minutes.
The result are cute tortilla cups filled with spicy corn dip. These are favorites of mine and of Mr. Flavor Mosaic. He is a huge fan of Tasbasco. He puts of on everything from eggs to sandwiches and soups.
Be sure to pick up some Tabasco at your local Walmart store. I found it in the same aisle as the barbecue sauces. And you can pick up everything else you need for the recipe as well.
For which holiday party will you serve these Mini Corn Dip Taco Cups?
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- 24 corn tortillas
- 2 can (11 ounces) canned corn, drained
- ¾ cup mayonnaise
- ¾ cup sour cream
- 1 teaspoon low sodium taco seasoning
- 2 teaspoons TABASCO®
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can diced tomatoes and chilies, drained
- 1 can (4 ounces) chopped green chilies
- ¼ cup chopped green onions
- In a medium bowl, combine corn, mayonnaise, sour cream, taco seasoning and TABASCO® Sauce; stir in cheese, tomatoes and chilies, green chilies, and green onions. Refrigerate at least 1 hour (preferably overnight) before serving to allow the flavors to blend together.
- About 30 minutes before serving, heat oven to 400 degrees F.
- Place each corn tortilla in each muffin tin. Bake for about 10 minutes. Spoon corn dip into each tortilla cup. Bake for about 10 minutes. Serve hot.
I want to make these for a party next week! Are those just regular size corn tortillas?
Yes. They are regular size corn tortillas.
you know, I have never had corn dip, but I know I would love it and this is just so cute and creative how you are serving it!
Never had corn dip! You poor child! You have to make some today! 🙂
I bet these are amazing! What a great idea. I need to make these for a party asap!
Thanks Sarah! You should make these! They would be a hit!
Oh, I just love these! Perfect for game day! 🙂 And anything with hot sauce is a winner in my book…
Thanks! Hot sauce makes everything better!
Can I come hang out with you on New Year’s Day?! This recipe looks delicious – and so easy to prepare. I may try it with the Tabasco Chipotle Sauce for a fun twist! #client
These would taste great with the Tabasco Chipotle sauce!
What temp and how long did you bake the tortillas to get them crunchy before filling?