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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Ever since I had my first bite of elote—Mexican street corn—at a little stand during my trip to Puerto Vallarta, I've been hooked. There's something magical about the combination of sweet corn, creamy mayo, spicy chili powder, and salty cheese. I wanted to capture that magic in a taco, making it even easier to enjoy anytime, anywhere. These Mexican Street Corn Tacos are the delicious result!
These tacos are perfect for a summer barbecue, a quick weeknight dinner, or even a fun appetizer for a party. My friend, Mark, brought them to a Super Bowl party. It was an instant hit with everyone, even those who claimed they weren't big fans of corn! I think the secret is in the freshness of the ingredients and the balance of flavors—sweet, salty, tangy, and spicy all in one bite. What does this mean for you? It means flavor country at your fingertips! I almost forgot... don't skip the fresh cilantro; it really elevates the dish!
Required Equipments
- Grill
- Small Bowl
- Whisk
- Sharp Knife
- Cutting Board
- Tortilla Warmer (optional)
Mexican Street Corn Tacos with Cotija Cheese: Frequently Asked Questions
Mexican Street Corn Tacos with Cotija Cheese
Experience the vibrant flavors of Mexico with these incredible Mexican Street Corn Tacos! Sweet grilled corn, creamy mayo, tangy lime, and salty cotija cheese come together in a symphony of taste and texture that's simply irresistible.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Corn: Husk the corn and remove any silk. You can grill the corn directly on the grill grates, or wrap each ear in foil with a pat of butter for extra flavor and moisture. I usually skip the foil, honestly. It's one less thing to clean!
- Grill the Corn: Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, until the kernels are lightly charred and tender, about 10-15 minutes. If you wrapped the corn in foil, it'll steam a bit, resulting in a softer, juicier kernel.
- Make the Sauce: While the corn is grilling, prepare the sauce. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, and garlic powder. Add a pinch of salt and pepper to taste. If you like it spicier, add a pinch of cayenne pepper or a dash of hot sauce.
- Cut the Corn: Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. I usually stand the corn upright on a cutting board and slice downwards. Be careful not to cut yourself!
- Assemble the Tacos: Warm the tortillas according to package instructions. You can grill them lightly, heat them in a dry skillet, or microwave them briefly. For each taco, spread a spoonful of the sauce on the tortilla, then add a generous portion of the grilled corn.
- Add the Toppings: Sprinkle the tacos with crumbled cotija cheese and chopped fresh cilantro. If you like, you can also add a squeeze of lime juice for extra tang. What do you think about adding a little chopped red onion for extra zing?
- Serve Immediately: Serve the tacos immediately and enjoy! They're best when the corn is still warm and the tortillas are fresh. These are so much fun to eat on a hot day. One of my friends, Sarah, loves to add avocado slices for even more creaminess. What does this recipe mean for you?
- Extra Tip: For a vegetarian version, simply ensure your mayonnaise is egg-free. You can also use vegan cotija cheese alternatives, though the flavor will be slightly different. Try adding some black beans to the filling for added protein!
📝 Notes
- For spicier tacos, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
- Avocado slices make a great addition for extra creaminess.
🍎 Nutrition
Calories: 220 kcal
Protein: 7 g
Fat: 9 g
Carbohydrates: 30 g
Fiber: 4 g
Calcium: 50 mg
