Firecracker Street Corn Tacos

Allergens

Milk (in feta cheese), Eggs (in mayonnaise)

Ingredients

• 6 large corn cobs, shucked and cleaned
• 1 cup crumbled feta cheese
• 2 jalapeños, finely chopped
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 12 small corn tortillas, warmed
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Preheat a grill or grill pan to medium high heat. Brush the sweet corn cobs with a little oil and season them with salt and pepper. Grill the corn, turning occasionally, until charred and tender, about 8 minutes. Remove from heat and let cool slightly.
2. In a small bowl, combine the mayonnaise, sour cream, lime juice, smoked paprika, ground cumin, salt, and pepper. Mix well and set aside.
3. Cut the kernels off the cob using a sharp knife. Transfer the kernels to a large bowl and toss with the feta cheese and chopped jalapeños.
4. Spread a spoonful of the mayonnaise mixture onto each warmed corn tortilla. Top with the seasoned corn mixture, then garnish with fresh cilantro leaves.
5. Serve immediately with lime wedges on the side.

Chef’s Insight

Experiment with different cheeses or hot sauces to customize the spiciness of these tacos to your liking.

Notes

Feel free to swap out the corn tortillas for flour tortillas if preferred.