Appetizers, Dinner, Lunch, Main Course
Comments 3

Mexican Street Corn Tacos

Mexican Street Corn Tacos — nothing brings the flavor like these Street Corn tacos packed with cheesy, tangy grilled corn, creamy sriracha aioli, and fresh greens! Colorful and perfectly-sized as a pick-me-up, game day appetizers have never looked this good!

WATCH HOW TO MAKE MEXICAN STREET CORN TACOS:

Mexican Street Corn Tacos


Mexican Street Corn Tacos

5 from 2 votes
Mexican Street Corn Tacos
Mexican Street Corn Tacos
Prep Time
10 mins
Cook Time
15 mins
 

Mexican Street Corn Tacos — nothing brings the flavor like these Street Corn tacos packed with cheesy, tangy grilled corn, creamy sriracha aioli, and fresh greens! Colorful and perfectly-sized as a pick-me-up, game day appetizers have never looked this good!

Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: party
Custom Category: Appetizers, Dinner, International Cuisine, Lunch
Servings: 6
Calories: 190 kcal
Author: Nidhi Bothra
Ingredients
Street Corn:
  • 2 tbsp butter
  • 3 cups corn , fresh or frozen
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese
  • 2 tbsp green onions , finely chopped
  • 1 tsp basil , finely chopped
  • 1 tsp garlic , minced
  • 2 tsp lemon juice
  • 1 tsp red chili powder , or smoked paprika
  • salt , to taste
For Smoking:
  • 1 piece coal
  • 1/2 tsp butter
Tacos:
  • 12 mini tortillas
Toppings:
  • sriracha mayo
  • arugula
  • carrots , julienned
  • microgreens
  • onions , pickled
  • radish , pickled
  • feta cheese
  • strawberry salsa
  • green chilies , thinly sliced
Instructions
  1. In a pan, melt the better and sauté your corn for 2-3 minutes on medium heat.
  2. Add in garlic, salt, red chili powder, and basil and stir gently to combine. Sauté for a minute and add in the mayo, cotija cheese, lemon juice, and spring onions. Mix together and sauté for 1-2 minutes until creamy.
  3. For that smoky flavor, we’re going to heat a pice of coal on the stove until glowing red and hot. Place a heat-safe bowl — I used terracotta — in the pan with the corn and place your coal inside with a dollop of butter. Place the lid on the pan and let smoke for 1-2 minutes. Remove the lid and carefully discard the coal.

  4. To assemble the tacos, warm corn tortillas and place a bed of mixed greens (I tossed them in some balsamic vinegar and salt). Add your street corn filling, drizzle with sriracha aioli, and garnish with microgreens, pickled watermelon radish, onions, feta cheese, green chilies, and strawberry salsa. See my recipe for making strawberry salsa at home.

Recipe Video

Nutrition Facts
Mexican Street Corn Tacos
Amount Per Serving
Calories 190 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 5g
Monounsaturated Fat 3g
Cholesterol 20mg7%
Sodium 167mg7%
Potassium 191mg5%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 471IU9%
Vitamin C 5mg6%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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3 Comments

  1. Pingback: Mexican Street Corn Tacos — Naturally Nidhi | My Meals are on Wheels

  2. Muthu says

    Thank you for such a lovely recipe. Can you provide more details on smoking or dhungar method used. What brand coal is used and elaborate on the process.

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