Firecracker Smoky Street Corn Tacos
Discover this bold and flavorful twist on a classic street food favorite with our Firecracker Smoky Street Corn Tacos recipe, perfect for your next tailgate gathering or game night.
Allergens
Eggs (mayo), Dairy (queso fresco)
Ingredients
- 4 ears of corn, shucked and cut into rounds
- 1/2 cup mayonnaise
- 1 tablespoon chipotle pepper in adobo sauce
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a large bowl, mix together the mayonnaise, chipotle pepper in adobo sauce, smoked paprika, salt and pepper until well combined.
- Add the corn rounds to the bowl with the spicy mayo mixture and toss to coat evenly.
- Heat a grill or grill pan over medium high heat. Grill the corn for 1 2 minutes per side, or until lightly charred.
- Warm the corn tortillas on the grill for 30 seconds per side.
- To assemble, place two corn rounds on each tortilla and sprinkle with crumbled queso fresco and fresh cilantro. Squeeze lime juice over top.
Chef’s Insight
Don't be afraid to get creative with your toppings - grilled jalapenos, fresh avocado, or even pickled red onions can take these tacos to the next level.
Notes
Use freshly-grated smoked paprika for optimal flavor.