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Directions

  1. PREPARE corn according to package directions. Reserve 1/4 cup of corn in a small bowl and set aside.
  2. PREHEAT oven to 375°. Blend remaining ingredients in a medium bowl. Add corn to cheese mixture and stir.
  3. FILL tarts to the top of shell and place on a shallow baking dish or mini muffin tin.
  4. BAKE for 6-8 minutes or until browning occurs. Sprinkle reserved corn and green onions on the top of the tarts and serve.

Vegetables

Corn Tarts

This recipe is packed with a wonderful blend of flavors that your guests will enjoy.

15 Servings
15 Servings

Ingredients
  • 2 tablespoon butter
  • 1 (16 oz.) package frozen Pictsweet Farms Seasoned
    Southern Skillet Corn with Bacon Seasoning
  • 3/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 (4 oz.) package cream cheese, softened
  • 3/4 cup cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 packages frozen mini phyllo tart shells
  • Green Onions, chopped (garnish)

Directions

  1. PREPARE corn according to package directions. Reserve 1/4 cup of corn in a small bowl and set aside.
  2. PREHEAT oven to 375°. Blend remaining ingredients in a medium bowl. Add corn to cheese mixture and stir.
  3. FILL tarts to the top of shell and place on a shallow baking dish or mini muffin tin.
  4. BAKE for 6-8 minutes or until browning occurs. Sprinkle reserved corn and green onions on the top of the tarts and serve.

Vegetables