Gluten-Free Mexican Street Corn Fajitas (Elotes Fajitas)

Allergens

Dairy (Cotija Cheese) - Eggs (Mayonnaise) - Corn

Ingredients

• 4 large gluten
• free tortillas (corn or flour)
• 2 cups fresh corn kernels (approximately 3 ears of corn)
• 1 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 lime, juiced
• 1/2 cup chopped fresh cilantro
• 1/4 cup thinly sliced red onion
• Optional: 1 jalapeno, thinly sliced (for added heat)

Instructions

1. In a large bowl, combine the corn kernels, mayonnaise, cotija cheese, cumin, chili powder, smoked paprika, salt, and pepper. Gently mix until well combined.
2. Squeeze lime juice over the corn mixture and toss to evenly coat. Set aside.
3. Warm the tortillas in a dry skillet or microwave for 10 15 seconds.
4. Assemble the fajitas by placing a generous portion of the corn mixture onto each tortilla, followed by chopped cilantro, sliced red onion, and jalapeno (if using).
5. Fold the tortillas in half to create a semi circle shape, then serve immediately.

Chef’s Insight

To add a burst of color and contrast, use multicolored corn kernels for an eye-catching presentation. - For a vegan option, replace mayonnaise with a dairy-free alternative and use vegan cotija cheese.

Notes

Customize the spiciness of the dish by adjusting the amount of chili powder used. - Experiment with different cheeses or toppings to create your perfect Elotes Fajitas recipe.