Bocados de Elote

Ingredientes

• Oil for deep frying
• 1 cup Gold Medal™ all-purpose flour
• 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 teaspoon baking powder
• 1 egg
• 2/3 cup milk
• 1 1/2 cups frozen corn, cooked as directed on bag
• 1 tablespoon butter, melted
• 1 cup crumbled queso fresco cheese
• 1 cup mayonnaise
• 1/4 cup fresh lime juice
• 2 tablespoons chopped fresh cilantro
• Fresh cilantro leaves
• Salsa
• Additional crumbled queso fresco cheese

Preparación

1. 1

   In deep fat fryer or heavy saucepan, heat at least 2 inches oil to 350°F.

2. 2

   While oil is heating, mix Popper ingredients in large bowl, stirring well. Drop tablespoonful-size pieces of dough into hot oil. Fry 2 to 3 minutes or until deep golden brown. Drain on paper towels.

3. 3

   Mix Aioli ingredients. Serve with warm poppers and additional ingredients.