Mexican Street Corn Drop Biscuits

By bjlazyl

Ingredients

• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 stick plus 2 tablespoons cold unsalted butter, cubed
• 2 cups grated Cotija cheese (7 ounces)
• 2 cups corn kernels
• 1/2 cup chopped cilantro
• 1 teaspoon finely grated lime zest
• 1 1/4 cups heavy cream

Preparation

Step 1

Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the baking powder and salt. Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the cheese, corn, cilantro, lime zest and heavy cream just until a soft dough forms. Spoon heaping 2-tablespoon mounds of dough onto the prepared sheets about 1 inch apart. Refrigerate for 30 minutes.

Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving.