Smoky Street Corn Tacos with Lime Crema

Allergens

Milk, Egg

Ingredients

• 8 street taco
• sized corn tortillas
• 4 cups fresh corn kernels (about 5 ears of corn)
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 cup sour cream
• 1 lime, zested and juiced
• 1 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, whisk together the mayonnaise, sriracha sauce, smoked paprika, ground cumin, salt, and pepper to create the spicy mayo. Set aside.
2. In another large bowl, combine the sour cream, lime zest and juice, salt, and pepper to make the lime crema. Cover and refrigerate until ready to use.
3. Heat the vegetable oil in a large skillet over medium high heat. Working in batches, add the corn kernels and cook until charred, about 4 5 minutes. Season with salt and pepper, then transfer to a large bowl.
4. Warm the tortillas on a grill or in a pan for about 30 seconds per side.
5. To assemble, spread a generous layer of spicy mayo on each tortilla, followed by a scoop of charred corn, a dollop of lime crema, crumbled cotija cheese, cilantro, and jalapeño slices (if using). Fold in half to create a taco shape.

Chef’s Insight

The combination of smoky corn and spicy mayo is inspired by the flavors of Mexican street food.

Notes

To really bring this dish to life, cook and serve it outdoors or in a bustling kitchen atmosphere.