Free recipe
Street Corn Tacos
Built around corn tortillas and corn kernels -- the method starts by heating the oil in a large frying pan over high heat.
This Mexican street corn tacos builds its flavor from corn tortillas, corn kernels and mayonnaise, and comes together in about 55 minutes with medium-level technique. The method starts by heating the oil in a large frying pan over high heat.
Worth the 55 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around corn tortillas, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 8 small corn tortillas
- 3 cups corn kernels (from 3-4 ears, or thawed frozen)
- 1/3 cup mayonnaise
- 1/3 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, minced
- 1 tsp chili powder, plus more to finish
- 1 lime, cut into wedges
- 1 tbsp oil
- Salt to taste
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oil in a large frying pan over high heat. Add the corn in a single layer and cook without stirring 3-4 minutes so it chars, then stir and char 2-3 minutes more. The dark spots are where the flavor is.
Tip the charred corn into a bowl and let it cool a couple of minutes.
Stir in the mayonnaise, garlic, chili powder, half the cotija, half the cilantro, and a good squeeze of lime. Season with salt - it should be creamy, smoky, and tangy.
Warm the tortillas: heat one at a time in a dry pan about 30 seconds per side, or wrap the stack in a damp towel and microwave 45 seconds, until soft.
Spoon the corn mixture into the warm tortillas.
Top with the rest of the cotija and cilantro and a dusting of chili powder.
Serve with lime wedges to squeeze over.
The step worth not rushing: Heat the oil in a large frying pan over high heat. Add the corn in a single layer and cook without stirring 3-4 minutes so it chars, then stir and char 2-3 minutes more. The dark spots are where the flavor is.
