Creamy, zesty Mexican Tortilla Roll Ups filled with charred corn, Cotija cheese, jalapeño, and chili-lime flavor. An easy make-ahead appetizer perfect for parties, potlucks, game day, and holiday gatherings.8 ounces cream cheese, softened
2 ½cupscharred corn kernels (or regular corn)frozen (thawed) or canned (well-drained), patted dry, or fresh
1cupCotija or feta cheese
4large flour tortillas
Instructions
Mix cream cheese, mayonnaise, and sour cream in a medium bowl with mixer until smooth and creamy.
Add the parsley, jalapeno, green onions, lime juice, chili powder, corn kernels, and Cotija or feta cheese. Stir to mix until completely combined.
Spread the mixture evenly onto the flour tortillas, to within about ½ inch of the edges.
Roll up the tortilla and wrap it in plastic wrap. Place the wrapped tortilla in the refrigerator for at least one hour. Use a serrated knife to slice the roll into pinwheels.
Notes
Dry the corn well. Excess moisture can make the filling soft and harder to slice neatly.
Soften the cream cheese. Let it sit at room temperature about 30 minutes for smooth mixing.
Spread evenly and don’t overfill. A thin layer rolls tighter and prevents gaps.
Chill at least 1 hour. Cold rolls slice more cleanly and hold their shape.
Slice with a serrated knife. Use a gentle sawing motion to avoid flattening.