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Mexican Street Corn Tacos

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Ingredients

  • 4 ears of corn, husks and silks removed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/2 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped
  • 8 small corn tortillas
  • 1 lime, cut into wedges

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Mexican Street Corn Tacos

Created by: Howcan Team

Ingredients

  • 4 ears of corn, husks and silks removed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/2 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped
  • 8 small corn tortillas
  • 1 lime, cut into wedges

Instructions

  • Preheat a grill or grill pan over medium-high heat.
  • Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Remove from the grill and let cool slightly.
  • In a small bowl, mix together the mayonnaise, sour cream, and half of the cotija cheese.
  • Brush the grilled corn with the mayonnaise mixture, then sprinkle with the remaining cotija cheese, chili powder, and cilantro.
  • Warm the corn tortillas on the grill for about 30 seconds per side.
  • Cut the corn kernels off the cobs and divide them among the tortillas.
  • Serve the tacos with lime wedges for squeezing over the top.
Main Course
Mexican

Mexican Street Corn Tacos, also known as Elote Tacos, have a rich history rooted in the vibrant street food culture of Mexico. This beloved dish features grilled corn on the cob slathered with a creamy mixture of mayonnaise, sour cream, and spices, then topped with crumbled cotija cheese and a sprinkle of chili powder. The combination of smoky, sweet, and tangy flavors makes it a favorite among food enthusiasts. Renowned chefs like Rick Bayless have popularized this dish, and it can be found in street stalls throughout Mexico. For the best version, seek out fresh, sweet corn and authentic cotija cheese. This dish is a must-try for anyone craving a taste of authentic Mexican street food.

30 min

|

4

|

380 calories

Instructions

  • Preheat a grill or grill pan over medium-high heat.
  • Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Remove from the grill and let cool slightly.
  • In a small bowl, mix together the mayonnaise, sour cream, and half of the cotija cheese.
  • Brush the grilled corn with the mayonnaise mixture, then sprinkle with the remaining cotija cheese, chili powder, and cilantro.
  • Warm the corn tortillas on the grill for about 30 seconds per side.
  • Cut the corn kernels off the cobs and divide them among the tortillas.
  • Serve the tacos with lime wedges for squeezing over the top.
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