Spicy Street Corn Fusion Tacos

Allergens

Dairy (queso fresco), Gluten (flour tortillas)

Ingredients

• 4 ears fresh corn, shucked and removed from the cob
• 1/2 cup mayonnaise
• 1 tablespoon chipotle powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 8 small flour tortillas
• 1 cup crumbled queso fresco
• 1/2 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat the grill to medium high heat.
2. In a small bowl, whisk together mayonnaise, chipotle powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Set aside.
3. Brush corn with some of the spicy mayo mixture. Grill corn for 8 10 minutes, turning occasionally, until tender and slightly charred. Remove from grill and let cool for a few minutes.
4. Carefully cut the kernels off the cob using a sharp knife. In a large bowl, toss the corn with remaining spicy mayo mixture.
5. Warm flour tortillas on the grill for 30 seconds per side or in a dry pan.
6. Spoon corn mixture onto each tortilla, then top with crumbled queso fresco and chopped cilantro. Squeeze lime wedge over the top.

Chef’s Insight

Experiment with different cheeses or spices to create your own fusion twist.

Notes

For an extra smoky flavor, grill the corn on the cob and then remove the kernels.