Mexican Street Corn Tacos
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!
Servings: 6
Calories: 274kcal
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.
Notes
Storing: 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.
Tip 1: I think the best Mexican street corn is made with this cheese, but if you prefer a fresher taco, skip the cheese.
Tip 2: 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.
Nutrition
Serving: 6oz | Calories: 274kcal | Carbohydrates: 33g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 684mg | Potassium: 343mg | Fiber: 4g | Sugar: 6g | Vitamin A: 983IU | Vitamin C: 24mg | Calcium: 186mg | Iron: 1mg
