Bold and Brassy Street Corn Fusion Tacos

Allergens

Dairy, Gluten (if using gluten-free tortillas)

Ingredients

• 1. 6 ears fresh yellow corn, husks removed 2. 3 cups buttermilk 3. 4 cups Korean fried chicken seasoning blend 4. 8 flour tortillas 5. 1 cup Pepper Jack cheese, shredded 6. 1 cup Queso Fresco, crumbled 7. 1 cup fresh cilantro leaves 8. 1 jalapeño, thinly sliced 9. 1 lime, cut into wedges 10. 2 tbsp melted butter 11. 1 tbsp chili powder 12. 1 tsp paprika 13. Salt and pepper to taste

Instructions

1. Prepare the Korean fried chicken seasoning blend by mixing together Korean fried chicken seasoning packets or blends available in the market. Set aside.
2. In a large bowl, whisk together buttermilk and 2 cups of the seasoning blend. Reserve the remaining seasoning blend for later use.
3. Dip each corn ear into the buttermilk mixture, then coat with the remaining Korean fried chicken seasoning blend. Set aside.
4. Preheat your grill to medium high heat and place corn on the grill. Grill corn for 5 7 minutes on each side, or until kernels are tender and charred. Rotate corn as needed to ensure even cooking. Remove from grill and let cool slightly.
5. Cut off the kernels of the grilled corn and place in a large bowl. Toss with melted butter, chili powder, paprika, salt, and pepper. Set aside.
6. Wrap flour tortillas in aluminum foil and heat on the grill for 2 3 minutes per side or until warm and slightly charred.
7. Assemble tacos by placing corn mixture on one half of each tortilla, followed by a sprinkle of Pepper Jack cheese and crumbled Queso Fresco. Top with fresh cilantro leaves and jalapeño slices.
8. Serve immediately with lime wedges for added zest.

Chef’s Insight

The fusion of Korean fried chicken seasoning with classic Mexican street corn brings an addictive umami punch that pairs perfectly with the warmth of a crowd.

Notes

Feel free to adjust the spice level by increasing or decreasing the amount of jalapeño used.