Mexican Street Corn Tacos

Mexican Street Corn Tacos

Tacos have a special place in my heart. Growing up in Southern California meant I was always exposed to real, quality, traditional Mexican food. I learned to make fresh tortillas in middle school and never looked back.

When I was in college I was lucky enough to help open a more edgy, “untraditional” restaurant called TacoVino that would turn anything into a taco. The menu has items ranging from the more traditional el pastor tacos to tempeh bahn mi tacos and cheese burger tacos. So needless to say taco mashups run deep in my blood.

For those of you who are unfamiliar with the traditional Mexican street corn, it is grilled corn on the cob coated in mayonnaise, dusted with chili powder and finished with a squeeze of lime juice and sprinkle of Cotija cheese and cilantro. It sounds crazy but it is pretty damn delicious. For this recipe, I basically took the corn off the cob, added in some beans and avocado and threw all that goodness in a fresh made tortilla.

Mexican Street Corn Tacos

Serves 3-4

Ingredients

  • 12-16 corn tortillas
  • 5 ears corn on the cob
  • 2 cups pinto or black beans, drained and rinsed 
  • 1/3 cup light mayo
  • 1/3 cup sour cream 
  • 1/4 cup cotija cheese
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 2 limes, sliced
  • 2 avocados, sliced
  • 2 tomatoes, chopped
  • 1/2 cup cilantro, chopped fine
Mexican Street Corn Tacos
Mexican Street Corn Tacos

Ingredients

  • 12-16 corn tortillas
  • 5 ears corn on the cob
  • 2 cups pinto or black beans, drained and rinsed 
  • 1/3 cup light mayo
  • 1/3 cup sour cream 
  • 1/4 cup cotija cheese
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 2 limes, sliced
  • 2 avocados, sliced
  • 2 tomatoes, chopped
  • 1/2 cup cilantro, chopped fine

Instructions

    1. Slice the corn off the cob
    2. Heat a large pan over medium high heat with olive oil. Add in the corn and let cook for 3-4 minutes.
    3. Reduce the heat to medium and add the beans let heat for another 2 minutes.
    4. Add mayo, sour cream, cotija cheese, paprika, and salt. Stir for about two minutes until the corn mixture begins to look saucy and the cheese has melted.
    5. Well the corn mixture is cooking warm tortillas over a flame burner or in the microwave.
    6. Assemble the tacos by placing a scoop of the corn mixture in each tortilla and topping with fresh tomatoes, sliced avocado, chopped cilantro, and a squeeze of lime juice!

Tips:

  • The lime juice is a must in this recipe! You need the acid to cut through the fat from the mayo and sour cream so do not forget this step.
  • Feel free to add your favorite salsa or hot sauce. I would recommend a green, tomatillo salsa!

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