These Mexican Street Corn Tacos make a quick and easy vegetarian meal for taco night. It only takes 5 minutes to cook the street corn filling and another minute to mix together a delicious creamy cilantro topping, making this dinner ready to eat in only 10 minutes!
Table Of Contents
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.
Love tacos? Try our slow cooked birria tacos or easy 5 minute pan-fried tacos next!
Ingredients
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.
- 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.
- Sauté the garlic, jalapeño, red bell pepper, and red onion in the skillet for 2 minutes, stirring often.
- 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.
- 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.
- In a small bowl, stir together sour cream, jalapeño, minced garlic, cilantro, lime juice, sea salt, and black pepper until well mixed.
- 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.
Chef's Tips
- If you want more heat, add extra jalapeño to the corn mixture or the creamy cilantro sauce.
- If you're using flour tortillas, they can be a bit more flexible. If using corn tortillas, heat them in a slightly moist cloth to keep them from cracking.
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.
Recipe FAQs
Absolutely use fresh corn if it's in season! Just grill or boil it before cutting off the kernels to use. Canned sweet corn works just as well here without the need for thawing or pre-cooking.
Yes. Store in freezer-safe containers and defrost in the fridge overnight.
Recipe
Mexican Street Corn Tacos
Equipment
- large skillet
- mixing bowl
Ingredients
- 6 small corn tortillas or flour
Mexican Street Corn Filling
- 1 teaspoon olive oil
- 2 teaspoon garlic minced
- 1 small jalapeño chopped
- 1 small red onion diced
- 1 small red bell pepper diced
- 16 oz frozen sweet corn thawed
- 1 teaspoon taco seasoning
- ¼ teaspoon sea salt
- 2 tablespoon fresh cilantro chopped
- 1 tablespoon lime juice
- 1 cup cotija cheese optional
Creamy Cilantro Topping
- ¾ cup sour cream
- 1 small jalapeño minced
- 1 teaspoon garlic minced
- 3 tablespoon fresh cilantro minced
- 1 tablespoon lime juice
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- 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.
- Sauté the garlic, jalapeño, red bell pepper, and red onion in the skillet for 2 minutes, stirring often.
- 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.
- 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.
- In a small bowl, stir together sour cream, jalapeño, minced garlic, cilantro, lime juice, sea salt, and black pepper until well mixed.
- Warm the 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 and drizzle the creamy cilantro sauce generously on top.
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