Creamy Corn and Pepper Taquitos

You know how Oprah says that God whispers and then he gets louder until he has to yell to get your attention?  Well, I think that Oprah’s god is telling me that I should never drive again (which would make my 25 mile commute interesting).  My car has had a flat tire, a broken nozzle-thing, a gate close on it, a garage door close on it, and to top it off, has been the victim of a hit and run.

Last week as I was driving in the left hand lane of a parking lot exit, my neighbor to the right decided that she wanted my lane.  She REALLY wanted it.  Unfortunately for her, it was occupied.  We had a heart pounding, but not injury inducing, collision.  So, when I asked for her insurance she had a few not-so-nice words to say (which is wonderful because she had kids in the back seat), and drove away never to be seen again (again, a wonderful example for her children).  Luckily, I wrote down her license plate number and got the cops to track that no-good somethin’ somethin’ down!  Boom!  But that doesn’t make me feel any better about the idea that God is screaming at me and I choose to ignore it on a daily basis.  If you live in Pittsburgh and want to drive me around, let me know!

But I digress.  You’re here for the food.

I made these taquitos after work one night (on one of the nights in which I wasn’t damaging my car).  They are easy to make and the corn gives them a light, sweet flavor to offset the salty, Mexican heat.  Jake and I totally dug them.  I make the prepping process a little easier by using flour tortillas instead of corn because I am a corn tortilla idiot  (but if you are one of those people who are awesome with corn tortillas then please feel free to use them!).


Creamy Corn and Pepper Taquitos

2 tsp olive oil
1/2 small yellow onion, diced
1/4 cup each red and green bell pepper, diced
1/2 c frozen corn
5 oz cream cheese
1/4 cup shredded cheddar cheese
1/4 tsp each chili powder and cumin
8 small tortillas (corn or flour)
Cooking spray
Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.

Heat olive oil in a small pan over medium-high heat. Add onion and peppers and saute until soft. Add the corn and spices and saute for about a minute. Add the cream cheese and stir until melted. Add cheddar cheese and stir until melted. Taste and adjust seasoning if needed.

Spoon some of the mixture onto the center of a tortilla and spread lenghthwise. Roll the tortilla tightly around the mixture and put on the baking sheet seam side down. Continue until you have filled all of the tortillas.

Spray the taquitos lightly with cooking spray and sprinkle with salt.

Bake until the tortillas are crisp and lightly browned, about 12 minutes.

Source: Adapted slightly from Mary Ellen’s Cooking Creations

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  1. These look great and I have some corn and peppers that need to be used up – perfect!!

  2. I found you through SITS! I definitely need to make this, it looks delicious!

  3. Oh man do these look good. YUM And yes corn tortillas are much more difficult to work with. I think they need to be uber fresh.

    I hope that lady’s insurance is paying up! Especially since she drove off!

  4. Wow, I’m so glad you got that lady’s licence number, and I hope she gets what she deserves.

    These taquitos look awesome! I make pumpkin black bean taquitos when pumpkin is in season (the recipe is on my blog) but these seem like a great summery taquito. Luckily, there is still late season corn and peppers at my local farmer’s market. I’ll definitely give these a try!

  5. Mary Turbiner says:

    Mmmmm- these look great, will definitely give them a try, especially if they are half as good as your baked ziti!

    And you do have a very unlucky commute. We’ve got to do something about that.

  6. I enjoyed these taquitos so much for SRC this month! I can’t wait to try your bean taquito recipe too! Thanks so much for sharing!! :)


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