Chili-Lime Elote Cornmeal Cookies with Tajín Sugar

Serves 6 · 20 min prep · 13 min cook

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup fresh sweet corn kernels, finely chopped
• 1 1/4 cups all-purpose flour
• 1/2 cup fine cornmeal
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp chili powder
• 2 tsp lime zest
• 1/3 cup cotija cheese, finely crumbled
• 2 Tbsp Tajín seasoning
• 3 Tbsp granulated sugar for rolling

Instructions

1. 1Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper so the cookies release cleanly.
2. 2In a large mixing bowl, cream the softened butter with both sugars until the mixture looks pale and fluffy, about 2 to 3 minutes with a hand mixer.
3. 3Beat in the egg and vanilla until fully incorporated and the batter looks smooth and glossy.
4. 4Fold in the finely chopped fresh corn kernels and lime zest so the kernels are evenly scattered without crushing them into paste.
5. 5In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and chili powder.
6. 6Add the dry mixture to the butter bowl and mix on low just until no dry streaks remain; the dough will be soft and slightly sticky from the corn.
7. 7Gently fold in the crumbled cotija so pockets of salty cheese remain visible.
8. 8Stir the Tajín with the rolling sugar in a shallow dish. Scoop dough into rounded tablespoon portions, roll lightly in the Tajín sugar, and space them 2 inches apart on the sheets.
9. 9Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and set while the centers still look slightly soft.
10. 10Cool the cookies on the sheet for 5 minutes so they firm up, then transfer to a wire rack. Serve slightly warm or at room temperature with cold milk or limeade.