Mexican Street Corn Trail Mix

July is National Corn month, so Sunday Funday is celebrating anything corn.  I decided to take things a little different route, using corn chips and corn nuts in a super tasty trail mix.

For the mix, I took a bunch of my favorite nuts and chips, then coated them with a spice mix to mimic Mexican Street Corn.

A little spicy and a little tangy, you can’t just take one handful of this!

Sunday Funday

Corn

• Culinary Cam: Blue Corn Bollos de Mazorca 
• Sneha's Recipe: Corn Cutlets 
• Our Good Life: Corn Riblets 
• Karen's Kitchen Stories: Cornmeal Sables 
• Food Lust People Love: Creamy Corn and Ham Chowder 
• Mayuri's Jikoni: Kenyan Style Corn Curry
• Amy’s Cooking Adventures: Mexican Street Corn Trail Mix 
• A Day in the Life on the Farm: Pasta with Sweet Corn Pesto. 

Mexican Street Corn Trail Mix

1 (15 ounce) can mixed nuts

2 cups sesame sticks

2 cups Frito chips

½ cup pepitas

4 tablespoons butter, melted

2 tablespoons lime juice

½ tablespoon hot sauce

1 tablespoon dry buttermilk powder

1 tablespoon grated parmesan

1 teaspoon smoked paprika

¾ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chipotle chili powder

1 (7 ounce) bag corn nuts

Preheat oven to 275 degrees F

In a large bowl, mix together the nuts, sesame sticks, Fritos, and pepitas.

In a smaller bowl, whisk together the butter, lime juice, hot sauce, dry buttermilk, parmesan, paprika, garlic powder, onion powder, and chili powder.

Pour the butter mixture over the dry mixture and stir to coat.  Place on a rimmed baking sheet in an even layer.

Bake for 30-45 minutes, stirring every 10 minutes, until the nuts begin to toast and mixture looks dry.

Remove from oven and cool.  Stir in the corn nuts and serve.