Step 1

In a medium bowl, stir together the corn kernels, elote spice mix, lime zest and juice, cilantro, mayonnaise, sour cream, ½ cup mozzarella cheese, and the Cotija cheese until well-combined.

Step 2

Lay a tortilla on a plate or cutting board and spread about 3 tablespoons of the corn mixture on top, leaving a 1-inch border around the edges. Sprinkle with a third of the remaining ½ cup mozzarella cheese. Repeat to make 2 more layers, then place the remaining tortilla on top. Wrap the tortilla stack tightly in plastic and refrigerate overnight. Cover the bowl with the remaining street corn mixture and refrigerate.

Step 3

Fill a large, high-walled skillet a little less than halfway with vegetable oil. Heat over medium-high heat until the temperature reaches 350°F (180°C).

Step 4

Remove the tortilla cake from the refrigerator, unwrap, and slice into 8 wedges.

Step 5

Working in batches to avoid overcrowding the pan, fry the tortilla wedges in the hot oil until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Step 6

Top the tortilla cake with the remaining street corn mix, cilantro, and Cotija cheese. Serve warm.

Step 7

Enjoy!