This is a delicious twist on tacos. I used Mexican street corn as my inspiration to fill these tortillas. It's creamy and zesty and really hits the spot when you don't have things like guacamole or sour cream on hand. It pairs very nicely with the meat, cheese, and salsa inside.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 tacos
Supplies:
- 4 corn cob halves, cooked
- 2 Tbsp mayonnaise
- 1 Tbsp grated Parmesan cheese
- 1 tsp chili lime seasoning (or chili powder and fresh lime juice)
- 1 tsp garlic powder
- 12 small tortillas
- 3/4 cup shredded cheese
- 8 ounces any cooked meat like shredded beef or carnitas
- shredded lettuce, chopped onion, salsa for topping
Steps:
- Stand the corn cobs up and use a knife to slice off the whole kernels.
- In a bowl, mix together the corn, mayonnaise, Parmesan, chili lime seasoning, and garlic powder.
- Stir well and set aside.
- Add some oil to a large pan over medium heat. Add a few tortillas at a time. Sprinkle with some cheese and top with meat.
- Fold tortillas over and cook both sides until golden and crispy. This will help keep their taco shell shape. You can also flash-heat them and serve them soft style.
- Add lettuce, salsa, onions, then top with corn mixture.
- Serve immediately.
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May 11, 20200 found this helpful
Does it matter if its flour or corn tortillas?
May 11, 20200 found this helpful
The classic street taco always uses corn tortillas but it shouldn't matter at all if you prefer flour tortillas.
May 15, 20200 found this helpful
My hub likes them with flour. I like them with corn. Both super delicious :)
July 24, 20200 found this helpful
I want to try it without cooking the corn.
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