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These delicious Street Corn Egg Rolls transform the beloved Mexican street food into a crispy, handheld appetizer that's guaranteed to impress. Featuring charred corn, creamy cheese, and zesty seasonings all wrapped in a perfectly crisp egg roll wrapper, these fusion bites deliver big flavor with every crunch. Paired with a smooth, tangy avocado dipping sauce, they're the ultimate crowd-pleaser for any gathering.
I first made these for a neighborhood potluck and they disappeared within minutes! The combination of sweet charred corn, creamy cheese, and that satisfying crunch from the wrapper had everyone asking for the recipe. Even my nephew, who claims to hate vegetables, went back for seconds and thirds.
Ingredients
- 2 ears of corn: Fresh corn provides the best flavor when charred, but you can substitute with 1½ cans of corn if needed
- 8 oz cream cheese, softened: Creates a creamy base that holds the filling together
- ½ cup shredded mozzarella cheese: Adds stretch and mild flavor that complements the corn
- 2 jalapeños, finely diced: Provides just the right amount of heat; remove seeds for milder flavor
- 1 shallot, finely diced: Offers a more delicate flavor than regular onion, but still adds essential aromatics
- 1 teaspoon Tajin chili lime seasoning: The secret ingredient that brings authentic street corn flavor
- Salt and pepper to taste: Enhances all the other flavors
- 12-16 egg roll wrappers: Creates the perfect crispy shell; find these in the refrigerated section near the produce
- Vegetable oil for frying: Or cooking spray if using an air fryer
- ½ cup sour cream: Forms the creamy base for the avocado sauce
- 2 limes, juiced: Brightens the sauce with fresh acidity
- ¼ cup fresh cilantro: Adds fresh, herbaceous notes to the sauce
- ½ avocado: Creates richness and body in the dipping sauce
- Pinch of salt: Balances the flavors in the sauce
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Step-by-Step Instructions
- Prepare the cream cheese:
- Allow the cream cheese to reach room temperature by setting it out for 45 minutes, or microwave it for 30-45 seconds until softened but not melted. This makes it much easier to mix with the other ingredients.
- Char the corn:
- If using fresh corn, grill the ears directly on a gas stove, outdoor grill, or under the broiler, rotating occasionally until the kernels are charred in spots. Let cool slightly, then carefully cut the kernels off the cob. If using canned corn, drain well and pat dry with paper towels.
- Mix the filling:
- In a medium mixing bowl, combine the charred corn kernels, softened cream cheese, shredded mozzarella, diced jalapeños, diced shallot, Tajin seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare for rolling:
- Set up your egg roll rolling station with the filling, egg roll wrappers, and a small bowl of water. Place an egg roll wrapper on a clean surface in a diamond orientation (with a corner pointing toward you).
- Fill and roll:
- Place approximately 1 tablespoon of filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the side corners toward the center. Dab the remaining edges with water, then continue rolling upward to seal the egg roll. The water creates a tight seal so no filling escapes during cooking.
- Choose your cooking method:
- Traditional frying: Heat vegetable oil to 350°F in a deep pot or skillet. Fry egg rolls in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Air fryer method: Spray the egg rolls lightly with cooking spray. Cook at 390°F for 6 minutes, then flip and cook for another 6 minutes until crispy and golden.
- Make the avocado sauce:
- While the egg rolls are cooking, combine sour cream, lime juice, cilantro, avocado, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Transfer to a serving bowl.
- Serve and enjoy:
- Arrange the crispy egg rolls on a serving platter with the avocado sauce on the side for dipping. Garnish with additional cilantro if desired.
The Perfect Fusion Appetizer
What makes these egg rolls special is how they honor both culinary traditions while creating something entirely new. The sweet charred corn, creamy cheese, and zesty seasonings capture the essence of Mexican street corn, while the crispy wrapper provides that satisfying crunch we all love from Asian-inspired egg rolls. It's a perfect example of how fusion cuisine can celebrate different food cultures in one delicious bite.
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Make-Ahead Tips
These egg rolls are perfect for entertaining because they can be prepared in advance:
- Prepare the filling up to 2 days ahead and store in an airtight container in the refrigerator.
- Roll the egg rolls up to 24 hours before cooking, placing them on a parchment-lined tray with space between each roll. Cover with a slightly damp paper towel, then plastic wrap, and refrigerate.
- The avocado sauce can be made up to 6 hours ahead - the lime juice helps prevent browning, but for best results, place plastic wrap directly on the surface of the sauce before refrigerating.
Customization Ideas
Feel free to make this recipe your own with these tasty variations:
- Add 1/4 cup crumbled cotija cheese to the filling for an even more authentic elote flavor
- Mix in 2 tablespoons of chopped chipotle peppers in adobo sauce for a smoky kick
- Sprinkle the finished egg rolls with additional Tajin or chili powder for extra flavor
- For a meat option, add 1/2 cup of finely diced cooked chicken or chorizo to the filling
My family has always loved both Mexican cuisine and Asian-inspired dishes, so this fusion appetizer quickly became a favorite in our home. When I brought them to my sister's housewarming party, her neighbor (who happens to be a professional chef) asked for the recipe - that's when I knew these egg rolls were truly special!
My final thought on these Street Corn Egg Rolls is that they perfectly embody what makes a great appetizer: they're easy to eat, packed with flavor, and offer something unexpected that gets people talking. The combination of textures - from the crispy exterior to the creamy, sweet corn filling - creates a memorable bite that will have your guests reaching for more. Whether you're hosting a casual gathering or looking for something special to bring to a potluck, these egg rolls are guaranteed to impress!
Frequently Asked Questions
- → Can I make these egg rolls ahead of time?
- Yes! You can assemble the egg rolls up to 24 hours in advance and store them covered in the refrigerator. Just make sure to place them on a parchment-lined tray with space between each roll and cover tightly with plastic wrap to prevent drying out. Cook them just before serving for best results.
- → Can I use frozen corn instead of fresh or canned?
- Absolutely. Thaw the frozen corn completely and pat it dry with paper towels to remove excess moisture. For best flavor, you can still char the thawed corn in a hot skillet to develop that roasted flavor that's characteristic of traditional elote.
- → What can I substitute for Tajín seasoning?
- If you don't have Tajín, you can make a simple substitute by mixing 1/4 teaspoon chili powder, 1/4 teaspoon lime zest, and a pinch of salt. Alternatively, a sprinkle of paprika and a squeeze of lime juice will add similar flavor notes.
- → How do I prevent the egg rolls from bursting while frying?
- Make sure not to overfill the wrappers – about 1 tablespoon of filling is ideal. Also, ensure you're sealing the egg rolls properly by wetting all edges and pressing firmly to create a tight seal. When frying, start with a slightly lower oil temperature (around 325°F) for the first minute, then increase to 350°F to finish cooking.
- → Is there a dairy-free option for the filling and sauce?
- Yes! For a dairy-free version, substitute the cream cheese with dairy-free cream cheese, use dairy-free shredded cheese, and replace the sour cream in the sauce with dairy-free yogurt or mayonnaise. The avocado already provides creaminess, so these substitutions work well without sacrificing flavor.