Festival Classic Snack: Grilled Corn and Queso Fresco Street Tacos

Allergens

Milk, Eggs, Wheat (in the tortillas)

Ingredients

• 8 large ears of fresh corn, husked 1/2 cup crumbled queso fresco 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup cilantro, chopped 1 lime, juiced 1 teaspoon ground cumin Salt and pepper, to taste 8 small flour tortillas 2 cups shredded iceberg lettuce 1 large tomato, diced 1/2 red onion, thinly sliced 1 jalapeño, thinly sliced (optional)

Instructions

1. Preheat the grill to medium high heat. Brush the corn with oil and season with salt and pepper. Grill the corn for 8 10 minutes, turning frequently, until slightly charred. Remove from the grill and let cool.
2. In a small bowl, mix mayonnaise, sour cream, cilantro, lime juice, cumin, salt, and pepper to taste. Set aside.
3. Slice the grilled corn off the cob and transfer it to a large mixing bowl. Toss with the cheese and sauce mixture until well combined.
4. Warm the tortillas on the grill for 10 15 seconds per side.
5. Assemble tacos by layering shredded lettuce, diced tomato, thinly sliced red onion, jalapeño (optional), and corn mixture onto warmed tortillas.
6. Serve immediately with additional lime wedges.

Chef’s Insight

To add extra smokiness to the dish, grill the tortillas instead of warming them on the stovetop.

Notes

For a spicier version, add more jalapeños or even include a sprinkle of cayenne pepper.