Day PartSnack
Cuisine TypeMexican

Meghan Martinson

Eagle Mountain-Saginaw School District

Fort Worth, Texas

Street foods can be the launching pad for global snacks that grab the attention of flavor-seeking consumers. At the Eagle Mountain-Saginaw schools in Fort Worth, Texas, dietitian Meghan Martinson introduced a variety of Mexican-inspired snacks, including street tacos with roasted salsa and elote, also known as Mexican street corn. To make it more convenient to eat on the go, the kitchen scrapes the corn into a cup and tops it with the essential garnishes instead of serving it on the cob.


3 qt. + 3 cups frozen yellow sweet corn, cooked and cut off the cob

10 oz. sour cream

10 oz. light mayonnaise

1¼ cups chopped cilantro

1 tbsp. plus 2 tsp. garlic powder

1¼ cups grated Parmesan cheese

1½ tsp. chili powder

20 lime wedges


  1. Hold corn hot. Meanwhile, in mixing bowl, combine sour cream, mayonnaise, cilantro and garlic powder; cover and refrigerate until service.
    1. Transfer ¾ cup corn to each serving cup and mix with about 3 tbsp. sour cream mixture. To serve, sprinkle each with 1 tablespoon grated Parmesan and a pinch of chili powder. Serve with a lime wedge.

      ​​​​​​​Photo courtesy of Eagle Mountain-Saginaw ISD

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