Smoky Street Corn Fusion Tacos
Find the perfect balance of smoky flavors and creamy sauces in this fusion taco recipe inspired by classic street corn and tacos. A must-try dish for your next get-together or tailgate!
Allergens
Milk (in cotija cheese), Gluten (in corn tortillas)
Ingredients
- 8 corn tortillas
- 4 ears of fresh corn, husked
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1 lime
- 1 cup shredded cotija cheese
- 1/2 cup fresh cilantro, chopped
- 2 cups cooked carnitas or pulled chicken
Instructions
- In a small bowl, mix together the mayonnaise, chili powder, paprika, and ground cumin. Set aside.
- Heat a grill or grill pan to medium high heat. Brush the corn with some of the mayonnaise mixture, ensuring it's evenly coated. Grill for 8 10 minutes, turning occasionally, until the corn is charred and tender. Remove from heat and let cool slightly.
- Slice the corn off the cob and place in a large bowl. Season with salt, pepper, and lime juice to taste. Add more mayonnaise mixture if desired.
- Warm the tortillas on the grill or in a dry pan for 20 30 seconds per side. Keep them wrapped in a clean kitchen towel to maintain their warmth.
- Assemble the tacos by adding carnitas or pulled chicken, smoky corn, cotija cheese, and cilantro on each tortilla.
Chef’s Insight
The secret to this dish lies in the perfect balance between smoky flavors and creamy mayo-spiced sauce, elevating both street corn and tacos to new heights.
Notes
This recipe can be easily doubled or tripled to accommodate larger gatherings.