Description
This innovative dish is a modern, savory pastry wreath that reinvents the bold, complex flavor profiles typically found in traditional Mexican roadside snacks. Instead of eating charred kernels directly off a wooden skewer, the key components are removed and transformed into a rich, creamy filling.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup sweet corn (grilled or canned, drained)
- 1/2 cup mayonnaise or Greek yogurt
- 1/2 cup sour cream
- 1 cup shredded mozzarella or Mexican cheese blend
- 1/2 cup cotija or feta cheese
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
Dough
- 2 cans refrigerated crescent roll dough
Optional Toppings
- Extra cotija cheese
- Chili flakes
- Lime wedges
- Hot sauce
Instructions
1. Prepare Filling
In a bowl, mix:
- chicken
- corn
- mayo/sour cream
- cheeses
- spices
- lime juice
- cilantro
Stir until creamy and well combined.
2. Arrange Crescent Ring
- Preheat oven to 375°F (190°C).
- On a baking sheet, arrange crescent triangles in a circle with points facing outward (like a sun).
- Leave a hole in the center.
3. Fill & Fold
- Spoon filling around the center circle.
- Fold crescent points over filling, tucking under to form a ring.
4. Bake
- Bake for 20–25 minutes or until golden brown and crisp.
5. Finish
- Brush with melted butter (optional).
- Sprinkle extra cheese, cilantro, and chili powder.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
Keywords: Mexican street corn chicken ring, crescent roll street corn wreath, cheesy chicken elote pastry ring