Mexican Street Corn Tart

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subheading: Tart Shell (Optional):

6.5 ounces all-purpose flour

¼ teaspoon kosher salt

4 ounces unsalted butter, sliced into pats very cold

1 teaspoon white wine vinegar

2 ½ tablespoons ice water

¼ cup shredded Monterey Jack cheese

subheading: Mexican Street Corn Tart Filling:

3 ears white sweet corn or 3 cups frozen corn (frozen or thawed)

1 red bell pepper seeded and diced

1 Anaheim pepper (or Hatch chile) seeded and diced

½ red onion

½ cup mayonnaise

½ cup sour cream

2 tablespoons lime juice

⅔ cup grated or crumbled cotija cheese or queso fresco, divided

1 teaspoon Taco seasoning mix or chili powder

½ teaspoon garlic powder

1 large egg lightly whisked

3 tablespoons coarsely chopped fresh cilantro (garnish)

Directions at thewimpyvegetarian.com

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