🇲🇽 Mexican

Corn Chilaquiles

Name: Corn Chilaquiles
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 1 tsp Ground Cumin; 250 g Tortilla Chips; 150 g Breadcrumbs; 400 g kernels Corn; 300 ml Salsa Roja

🇲🇽 Mexican

Golden, crackling-crisp fried corn with a soft interior — impossible to eat just one. About 23 minutes from fridge to table.

Prep 18 min Cook 5 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Ground Cumin1 tsp
Tortilla Chips250 g
Breadcrumbs150 g
Corn400 g kernels
Salsa Roja300 ml

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Pat the corn dry and season with the ground cumin and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the corn in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with fresh cilantro scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: The Best Mexican Chilaquiles You’ll Ever Make | Epicurious 101 · on YouTube