Preheat your oven to 350°F (175°C).

Cut large tortillas into squares, then each square into four smaller squares to yield 24 pieces.

Coat your cupcake tin lightly with cooking spray, then press each tortilla square into the cavities.

Bake for 10-12 minutes until golden and crispy. Let cool for 5 minutes.

Sauté frozen corn in 1 teaspoon of olive oil for 5-7 minutes until browned.

In a bowl, combine Wholly Guacamole, diced Roma tomato, red onion, and sautéed corn. Mix well.

Fill the cooled tortilla cups with the guacamole filling generously.

Garnish with remaining sautéed corn and serve fresh.