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!
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
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In a pan, melt the better and sauté your corn for 2-3 minutes on medium heat.
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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.
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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.
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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.