Mexican Street Corn Tacos

Mexican Street Corn Tacos are a flavorful variation of chicken tacos, steak tacos or beef tacos. This is a great recipe for vegetarian taco lovers, but still one that will please every palate. It's simple to prepare and leaves barely any dishes to clean up. You can also turn street into a simple street corn soup!

Love tacos? Try our slow cooked birria tacos or easy 5 minute pan-fried tacos next!

For the street corn filling you need:

• 1 teaspoon olive oil
• 2 minced garlic cloves
• 1 small chopped jalapeño
• 1 small diced red bell pepper
• 1 small minced red onion
• 16 oz frozen corn: or use fresh cooked corn or canned sweet corn
• 1 teaspoon taco seasoning: store bought or homemade taco seasoning
• ¼ teaspoon sea salt
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 cup shredded cotija cheese (optional). I think the best Mexican street corn is made with this cheese, but if you prefer a fresher taco, skip the cheese.

For the creamy cilantro topping you need:

• ¾ cup sour cream
• 1 small diced jalapeño
• 1 teaspoon minced garlic
• 3 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper

Plus, 4-6 corn or flour tortillas.

Step-By-Step Instructions

Mexican street corn tacos are pretty simple to put together. While it may seem like a lot of steps, they are quick and easy and consist of pan frying the street corn, mixing together the cilantro topping and assembling the tacos.

1. Heat a large skillet on medium heat and add the olive oil. Let the oil heat up before adding any ingredients so it cooks evenly.
2. Sauté the garlic, jalapeño, red bell pepper, and red onion in the skillet for 2 minutes, stirring often.
3. Add the thawed frozen corn to the skillet and cook for another 2 minutes. Make sure to stir the corn so it doesn't stick or burn and it cooks evenly.
4. Stir in the taco seasoning, sea salt, cilantro, and lime juice, and cook for an additional 1 minute. You can adjust the seasoning according to taste. Remove from the heat and stir in shredded cotija cheese.
5. In a small bowl, stir together sour cream, jalapeño, minced garlic, cilantro, lime juice, sea salt, and black pepper until well mixed.
6. Now you're ready to assemble the tacos! Warm your tortillas by either heating them in a dry skillet over medium heat for 20-30 seconds per side or wrapping them in a damp paper towel and microwaving them for 20-30 seconds. Fill each tortilla with the Mexican street corn mixture , drizzle the creamy cilantro sauce generously on top of the corn and enjoy!

Corn Taco Topping Ideas

Additional toppings like crumbled or shredded cheese, avocado slices, black beans or a squeeze of more lime for extra flavor all make these tacos even more delicious.

How To Store

Store leftovers in separate containers in the fridge for up to 5 days. Keep the corn mixture and the sauce separate to prevent soggy tortillas when reheating.