Smoky Street Corn Tacos

Allergens

Milk (in mayo), Egg (in mayo)

Ingredients

• 12 corn tortillas
• 4 cups corn kernels, fresh or frozen
• 1 cup mayonnaise
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 1 avocado, sliced (for garnish)

Instructions

1. In a large bowl, combine corn kernels, mayonnaise, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix until well combined and corn is evenly coated.
2. Heat a griddle or grill pan over medium heat. Warm the tortillas for 30 seconds on each side, then remove from heat and keep them wrapped in a clean towel to stay warm.
3. Place a spoonful of seasoned corn mixture onto each warmed tortilla, and sprinkle with crumbled cotija cheese and fresh cilantro. Fold the taco and garnish with avocado slices and lime wedges.

Chef’s Insight

The smoky, spicy corn mix pairs perfectly with the coolness of avocado and the fresh zing of lime.

Notes

For a spicier dish, add more cayenne pepper or include diced jalapeños.