Texas Street Corn Tacos

Allergens

Dairy (in Cotija cheese), Gluten (in corn tortillas)

Ingredients

• 12 corn tortillas
• 6 ears of fresh corn, shucked
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups grated Cotija cheese or Parmesan cheese
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, cut into wedges
• Optional: hot sauce for serving

Instructions

1. Preheat a grill or grill pan to medium heat.
2. In a small bowl, mix together mayonnaise, sour cream, paprika, cumin, garlic powder, salt, and pepper to create the corn seasoning. Set aside.
3. Brush the corn ears with some of the corn seasoning mixture, making sure each ear is evenly coated. Place them on the grill or grill pan and cook for 5 7 minutes, turning occasionally until the corn is charred and cooked through. Remove from heat and let cool slightly.
4. Cut the cooked corn off the cob and place it in a large bowl. Toss with half of the remaining corn seasoning mixture, Cotija or Parmesan cheese, and chopped cilantro.
5. Heat the corn tortillas on the grill or grill pan for 30 seconds on each side until slightly charred and warm.
6. To assemble the tacos, place a scoop of the seasoned corn mixture onto each tortilla, add a lime wedge on the side, and serve with hot sauce if desired.

Chef’s Insight

The key to making these Texas Street Corn Tacos stand out is to use fresh corn and cook it until it's slightly charred for that authentic street food flavor.

Notes

For added convenience, you can buy pre-made corn seasoning at the grocery store or create your own blend to customize the flavors.