Sizzling Smoky Street Corn Fusion Tacos

Allergens

This recipe contains dairy, gluten, and meat (bacon) products.

Ingredients

• 1. 4 large corn tortillas 2. 2 cups fresh corn kernels 3. 1/2 cup mayonnaise 4. 1/4 cup grated cotija cheese 5. 1 tablespoon chili powder 6. 1 tablespoon smoked paprika 7. 1 teaspoon ground cumin 8. 1 teaspoon garlic powder 9. 1 teaspoon onion powder 10. Salt and pepper, to taste 11. 2 tablespoons unsalted butter 12. 4 slices of bacon, cooked and crumbled 13. 1/2 cup fresh cilantro leaves, chopped 14. 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the corn kernels with mayonnaise, cotija cheese, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well.
2. Heat a griddle or skillet over medium high heat. Grill each side of the corn tortillas until they are lightly charred, about 30 seconds per side. Remove from the heat and set aside.
3. In the same heated griddle or skillet, add butter. Once melted, add the seasoned corn mixture. Cook for 5 7 minutes or until the corn is slightly charred and warmed through. Stir frequently to prevent sticking.
4. Sprinkle crumbled bacon over the cooked corn mixture, stirring gently.
5. To assemble the tacos, place a charred corn tortilla on each plate, then top with a generous scoop of the smoky corn mixture. Garnish with fresh cilantro leaves and a lime wedge for an extra burst of flavor.

Chef’s Insight

To amplify the sizzle factor, serve the dish with a side of freshly fried chips and a tangy dipping sauce.

Notes

This recipe can be easily doubled or tripled to accommodate a larger crowd. Use caution when grilling the corn tortillas and cooking the corn mixture, as both can become overcooked quickly.