Mexican Street Corn Tacos
Hey friend, pull up a chair because I’ve got a story and a recipe that might just make you forget your usual taco routine. The first time I made Mexican Street Corn Tacos (or as I like to call them, little pockets of summer), my kitchen looked like a cornfield exploded. Corn kernels everywhere—honestly, some days I’m still finding them in random nooks. But I promise, after the first crunch, you’ll see why I keep going back for more. These tacos remind me of wandering through a street market in Puebla one weirdly windy day. I never did figure out how to keep elote off my shirt, but hey, that’s half the charm, right?
Why You’ll Love This Taco Situation
I whip up Mexican Street Corn Tacos mostly when I’m craving something bright but refuse to fuss with a million ingredients. My family? They go wild for these—especially when I go heavy on the lime (my sister says I ‘over-lime,’ but what does she know?). I mean, yes, sometimes the mayo bit weirds people out at first, but then they eat it and suddenly they’re believers. Oh, and if you’re tired from work (sometimes I just can’t with chopping peppers), these come together pretty quick, as long as you don’t mind a bit of kitchen confetti.
What You Need (Plus Some Little Optional Swaps)
- 4 cups sweet corn kernels (fresh is best but frozen works too—my grandma used to insist on fresh, but honestly I’ve swapped in frozen and no one noticed. Except maybe her.)
- 1/3 cup mayonnaise (Sometimes I do half mayo, half Greek yogurt. Actually, I find it works better if you’re feeling virtuous.)
- 1/2 cup Cotija cheese, crumbled (Or feta, if Cotija’s playing hard to get at your grocery. Parm works too, but I wouldn’t tell a purist that.)
- Juice of 2 limes (Or 1, if you’re not as citrus-crazy as me)
- 2 cloves garlic, minced (In a pinch, garlic powder. Like, if you forgot the real stuff. Happens.)
- 1/2 tsp chili powder (Sometimes I do a full teaspoon. Depends how bold you’re feeling.)
- 1/4 cup chopped cilantro (I know, some people hate it with a passion. Parsley if you must, but…)
- 8 small corn tortillas (Flour is fine if that’s what you’ve got. I won’t come after you.)
- Salt & pepper, to your taste (I always lose track—just don’t go wild.)
- Optional stuff: sliced radishes, diced jalapeño, avocado bits, or a sprinkle of smoked paprika. Whatever’s knocking around your fridge.
Alright, Let’s Get Cooking
- Toast the corn: Grab a big skillet (cast iron is my secret weapon, but any pan that sings will do). Dump in the corn kernels over medium-high heat. Let them hang out until some bits get charred—about 5-7 minutes. Don’t fuss too much with stirring; some charring is what makes it taste street-vendor legit. This is where I usually sneak a few kernels to ‘test for doneness’ (code for snacking).
- Mix the creamy magic: In a bowl, mash together the mayo (and/or yogurt), garlic, lime juice, chili powder, salt, and pepper. If it looks a bit too…gloppy? No worries, it sorts itself out once you add the corn.
- Combine and cheese it up: Toss the toasty corn into your creamy mix, stir till every kernel’s wearing its new coat. Fold in half the Cotija (nibble some, you’ve earned it).
- Warm the tortillas: Okay, I’m not gonna pretend I don’t sometimes microwave them in a panic, but if you can, pass ‘em directly over a flame or dry pan for a few seconds till floppy and just a tiny bit char’d.
- Fill ’em up: Spoon the corn mix onto the tortillas. Rain down more Cotija, add cilantro, maybe a bit of whatever optional toppers you’ve scavenged. Stand back, admire, then devour.
What I’ve Discovered (Usually Through Oops Moments)
- If you overdo the chili powder, it can really take over—just a smidge more is enough. (I might’ve made that mistake last Cinco de Mayo. Whoops.)
- Cotija can be a bit…funky for some people. Actually, feta is milder. Don’t feel bad about subbing.
- If you microwave the tortillas in a damp towel, they don’t stick together as badly. Did not learn this from a fancy chef, just a late-night taco mishap.
Variations I’ve Toyed Around With (Some Wins, Some Not)
- Adding chopped grilled shrimp—big success. Tasted like a beach day minus the sandy flip-flops.
- Throwing shredded rotisserie chicken in the mix—extra filling, but then it’s not really about the corn anymore (still tasty though!)
- I once tried a roasted poblano sauce on top. It sounded fancy in my head, but honestly, it just made things soggy. Probably best to stick with basics or serve sauce on the side.
Gear You’ll Probably Want (and How To Wing It If Not)
- A big skillet or frying pan for the corn (no cast iron? Any old pan works—just takes a bit longer to char)
- Mixing bowls—though I’ve definitely used salad mixing bowls and even a soup pot when things are in the wash
- Tongs for flipping tortillas—though honestly, just grab a spatula or even your hands if you’re feeling brave (don’t quote me to your mom)
Keeping Leftovers (Honestly, Not That I Know From Experience)
You can store the corn mixture in an airtight container in the fridge for up to 2 days. The tortillas, though… they get a bit sad. So I like to just keep the filling separately and make fresh tacos next time. Real talk: in my house, these have never made it past breakfast the next morning, so storage tips are more theory than practice.
Serving Vibes (What We Do At My Place)
We pile the tacos up on a big plate, pass around extra lime wedges (my Dad ~ insists he needs the whole lime himself), and sometimes throw a sprinkle of hot sauce over everything. Or, if it’s a Friday, we’ll add a side of tortilla chips and a game of cards. Gives everyone a reason to linger.
Pro-Tip (Learned the Hard Way…Oops)
Don’t try to rush the corn charring step by cranking the heat up to max. I did once—thinking, ‘how bad could it be?’ Well, let’s just say it took me longer to air out the kitchen than it took to make dinner. Slow and steady with the heat is better. Trust me.
FAQ—Friends Have Really Asked
- Do these work with canned corn? Sort of. Not my favorite, but if you drain it extra well and dry it off (pat with a towel; I know, sounds weird), it chars okay. Just not… wow.
- Can you make these dairy free? Yep! Use vegan mayo and skip the cheese, or use a plant-based crumble. Tastes… different, but still hits the spot.
- Do you really need cilantro? If you hate it, leave it out. Parsley or green onion is an alright stand-in, but the flavor is a bit different. Sometimes I even skip greens if I’m lazy.
- Any way to make these ahead? You can totally mix the corn filling early (day before is best), just warm it before loading up the tacos. Tortillas go fresh though—or they get kinda sad. Don’t ask how I know; I just do.
- Are these spicy? Usually not, unless you go wild with chili powder or add hot peppers. My nephew once dumped hot sauce all over his and, well, I think his tastebuds are still recovering.
By the way, I tend to think these taste even better cold the next morning (don’t judge). And if you ever figure out how to keep corn kernels from flying all over while cutting, let me know—I’ve tried every trick except wearing safety goggles. Good luck, and happy taco-ing!
Ingredients
- 3 cups corn kernels (fresh or frozen)
- 8 small corn tortillas
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 oz cotija cheese, crumbled
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
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1Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 7-8 minutes. Remove from heat and set aside.
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2In a small bowl, mix together mayonnaise, sour cream, lime juice, minced garlic, chili powder, salt, and pepper to make the crema sauce.
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3Warm the corn tortillas in a dry skillet or microwave until pliable.
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4Spread a spoonful of the crema sauce onto each tortilla. Top with charred corn and a generous sprinkle of cotija cheese.
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5Garnish tacos with chopped fresh cilantro and serve immediately. Add extra lime wedges if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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