Smoky Texas Street Corn Tacos

Allergens

Dairy (queso fresco)

Ingredients

• 1. 4 large corn on the cob, husks removed and cut into quarters 2. 2 tablespoons olive oil 3. 1/2 cup mayonnaise 4. 1 teaspoon chili powder 5. 1 teaspoon smoked paprika 6. 1/2 teaspoon ground cumin 7. Salt and pepper, to taste 8. Juice of 1 lime 9. 8 small corn tortillas 10. 1 cup crumbled queso fresco 11. 1/4 cup chopped fresh cilantro 12. 1 jalapeño, thinly sliced (optional)

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. In a small bowl, whisk together the mayonnaise, chili powder, smoked paprika, cumin, salt, pepper, and lime juice. Set aside.
3. Brush the corn with olive oil and season with salt and pepper. Grill for 5 7 minutes per side until charred and tender. Remove from heat.
4. Spread a thin layer of the smoky chili mayo on each grilled corn piece.
5. Heat tortillas on the grill for 10 15 seconds per side, or use a dry pan to warm them up. Keep them wrapped in a clean kitchen towel to keep them warm and pliable.
6. Assemble tacos by placing two pieces of corn on each tortilla, crumbling queso fresco on top, adding sliced jalapeño (if using), and garnishing with chopped cilantro.
7. Serve immediately with a side of your favorite guacamole or salsa.

Chef’s Insight

Be sure to season your corn well before grilling, and don't be afraid to let it get some nice char marks for that authentic street corn flavor.

Notes

Feel free to add additional toppings, such as pickled red onions or crumbled bacon bits, for an extra touch of Tex-Mex flavor.