Mexican Street Corn Rolls (Print Version)

# Ingredients:

→ For the Egg Rolls

01 - 1 pack egg roll wrappers
02 - Fry oil if deep frying
03 - 2 ears of corn on the cob or 1 1/2 cans of corn, drained
04 - 8 oz block of cream cheese, room temperature
05 - ½ cup shredded mozzarella cheese
06 - 2 jalapeños, diced
07 - 1 shallot, diced
08 - 1 pinch salt and pepper
09 - 1 tsp Tajín chili lime seasoning

→ For the Avocado Sauce

10 - ½ cup sour cream
11 - Juice of 2 limes
12 - ¼ cup cilantro
13 - ½ avocado
14 - Pinch of salt

# Instructions:

01 - Allow the cream cheese to come to room temperature (set out for 45 minutes or microwave for 30-45 seconds). Grill, broil, or pan-sear the corn until charred. If using canned corn, drain and pat dry with paper towels.
02 - In a large mixing bowl, combine the corn, softened cream cheese, shredded mozzarella, diced jalapeños, diced shallot, salt, pepper, and Tajín chili lime seasoning. Mix well until all ingredients are evenly incorporated.
03 - Lay an egg roll wrapper in a diamond shape on a clean, dry surface. Keep a small bowl of water nearby for sealing. Place about 1 tablespoon of filling on the bottom corner of the wrapper. Roll up halfway, then wet the edges with water using your fingertips. Fold the side corners inward tightly, then continue rolling to the top corner to seal completely.
04 - Heat oil in a frying pan to 350°F (175°C). Carefully add the egg rolls, a few at a time to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side, turning occasionally for even cooking. Remove with tongs and place on paper towels to drain excess oil.
05 - Spray the assembled egg rolls lightly with cooking spray. Place them in the air fryer basket, making sure they don't touch. Air fry at 390°F (200°C) for 6 minutes, then flip the egg rolls and cook for another 6 minutes until golden and crispy.
06 - While the egg rolls are cooking, prepare the sauce. In a blender or food processor, combine sour cream, lime juice, cilantro, avocado, and salt. Blend until smooth and creamy. Transfer to a serving bowl.
07 - Serve the egg rolls hot with the avocado sauce for dipping. For presentation, you can sprinkle additional Tajín on top of the egg rolls or garnish the sauce with fresh cilantro leaves.

# Notes:

01 - For the most authentic elote flavor, grill or char the corn to develop a smoky flavor.
02 - You can adjust the spice level by removing the seeds from the jalapeños or substituting with milder peppers.
03 - Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the air fryer rather than the microwave to maintain crispiness.
04 - The avocado sauce is best made fresh, but can be stored with plastic wrap pressed directly onto the surface to prevent browning for up to 24 hours.

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