Sizzling Street Corn Fusion Tacos
Find a delicious copycat recipe for Street Corn Fusion Tacos, inspired by the fusion of flavors at bustling food markets. Easy to make and perfect for a Friday-night tailgate or weekend gathering.
Allergens
Dairy (cotija cheese)
Ingredients
- 4 large ears of corn, shucked and cleaned
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- 1 cup crumbled cotija cheese
- 1/2 cup fresh cilantro leaves, chopped
- 1 lime, cut into wedges
- Optional: hot sauce, sour cream, and avocado slices for serving
Instructions
- Preheat an outdoor grill or grill pan to medium high heat.
- In a small bowl, mix together the smoked paprika, cumin, chili powder, salt, and pepper. Set aside.
- Brush the corn with olive oil, then season with the spice mixture on all sides.
- Grill the corn for 10 12 minutes, turning occasionally, until tender and slightly charred. Remove from heat and let cool slightly.
- Slice each ear of corn into 1 inch rounds.
- Warm the tortillas on the grill for 30 seconds on each side.
- Assemble tacos by placing a few corn rounds, crumbled cotija cheese, cilantro leaves, and a lime wedge in each tortilla. Add hot sauce, sour cream, or avocado slices as desired.
Chef’s Insight
This dish is all about capturing the essence of street food, so don't be afraid to get creative with toppings and seasonings.
Notes
Feel free to experiment with different spices and toppings to create your own signature version of these sizzling street corn tacos.