Introduction
If you love the flavors of Mexican street corn (elote)—charred corn slathered in creamy sauce, lime, spices, and Cotija cheese—then these tacos are a dream come true. They capture all the deliciousness of elote but in taco form, making them fun, handheld, and perfect for any occasion.
These tacos feature sweet grilled corn tossed in a tangy lime crema, layered inside warm tortillas, and topped with crumbled Cotija cheese, cilantro, and chili powder. Each bite is smoky, creamy, tangy, and cheesy—the ultimate flavor explosion.
Why I Love This Recipe
I love this recipe because it’s vibrant, easy, and crowd-pleasing. It transforms a popular street snack into a full meal, while keeping the bold flavors intact. The smoky corn pairs beautifully with the tang of lime and the saltiness of Cotija. Plus, it’s vegetarian-friendly yet hearty enough to satisfy everyone at the table.
These tacos are also fast to make—you can whip them up in under 30 minutes, making them perfect for weeknight dinners or casual gatherings.
Why It’s a Must-Try Dish
- Brings the beloved street food flavor into a taco format.
- Quick and easy—ready in under half an hour.
- Perfect balance of smoky, tangy, spicy, and cheesy.
- Great for vegetarians or as a flavorful side dish for taco night.
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 servings (8 tacos)
- Calories: ~280 calories per taco
- Cuisine: Mexican
- Course: Main Dish / Street Food
Ingredients
For the Corn Filling
- 4 cups fresh corn kernels (about 4 large cobs or frozen, thawed)
- 1 tbsp olive oil (or butter)
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Lime Crema
- ½ cup mayonnaise (or Greek yogurt for lighter version)
- ¼ cup sour cream
- Juice of 1 lime
- Zest of ½ lime
- 1 tsp hot sauce (optional)
For Assembly
- 8 small corn or flour tortillas
- ½ cup Cotija cheese, crumbled (or feta if unavailable)
- ¼ cup fresh cilantro, chopped
- Extra chili powder for sprinkling
- Lime wedges for serving
Simple Cooking Directions
- Grill or sauté the corn with garlic and spices.
- Mix lime crema sauce.
- Warm tortillas.
- Assemble tacos with corn, sauce, cheese, and toppings.
Step-by-Step Preparation
Step 1: Cook the Corn
- Heat olive oil in a skillet or grill pan.
- Add corn kernels and sauté until charred (about 5–7 minutes).
- Stir in garlic, chili powder, paprika, salt, and pepper.
- Remove from heat and set aside.
Step 2: Make the Lime Crema
- In a bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and hot sauce (if using).
- Adjust seasoning to taste.
Step 3: Warm the Tortillas
- Heat tortillas on a skillet or directly over a gas flame for a few seconds until warm and pliable.
Step 4: Assemble the Tacos
- Place a scoop of charred corn mixture onto each tortilla.
- Drizzle with lime crema.
- Sprinkle with Cotija cheese, fresh cilantro, and a dash of chili powder.
- Serve immediately with lime wedges on the side.
How to Serve
- Serve tacos hot, garnished with extra Cotija and lime wedges.
- Pair with a side of black beans, Mexican rice, or a fresh salad.
- Offer extra hot sauce for those who like it spicy.
Additional Recipe Tips
- If using frozen corn, make sure to thaw and dry it to avoid sogginess.
- For extra smoky flavor, grill whole corn cobs before cutting off the kernels.
- Use warm tortillas to prevent cracking while folding.
- Double the crema and serve as a dipping sauce on the side!
Variations
- Mexican Street Corn & Avocado Tacos – add sliced avocado or guacamole for creaminess.
- Spicy Version – mix diced jalapeños or sriracha into the corn.
- Protein Boost – add grilled chicken, shrimp, or black beans.
- Cheese Swap – use feta, queso fresco, or shredded Monterey Jack if Cotija isn’t available.
Freezing & Storage
- Refrigerator: Store corn filling and crema separately in airtight containers for up to 3 days.
- Freezer: Not recommended for assembled tacos (tortillas get soggy). You can freeze just the corn filling for up to 2 months.
- Reheating: Reheat corn mixture in a skillet before assembling fresh tacos.
Special Equipment Needed
- Skillet or grill pan (for charring corn)
- Mixing bowls
- Spatula or tongs
Conclusion
Mexican Street Corn Tacos with Cotija Cheese are a fun, vibrant twist on the beloved elote. They’re smoky, tangy, creamy, and cheesy—all the flavors of Mexican street food wrapped in a tortilla. Quick to prepare and universally loved, these tacos make an excellent weeknight meal or party dish.
They’re proof that you don’t need meat to make tacos exciting—just fresh ingredients, bold flavors, and a little Cotija cheese magic.
Mexican Street Corn Tacos with Cotija Cheese
Description
If you love the flavors of Mexican street corn (elote)—charred corn slathered in creamy sauce, lime, spices, and Cotija cheese—then these tacos are a dream come true. They capture all the deliciousness of elote but in taco form, making them fun, handheld, and perfect for any occasion.
Ingredients
For the Corn Filling
For the Lime Crema
For Assembly
Instructions
-
Step 1: Cook the Corn : Heat olive oil in a skillet or grill pan. Add corn kernels and sauté until charred (about 5–7 minutes). Stir in garlic, chili powder, paprika, salt, and pepper. Remove from heat and set aside.
-
Step 2: Make the Lime Crema : In a bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and hot sauce (if using). Adjust seasoning to taste.
-
Step 3: Warm the Tortillas : Heat tortillas on a skillet or directly over a gas flame for a few seconds until warm and pliable.
-
Step 4: Assemble the Tacos : Place a scoop of charred corn mixture onto each tortilla. Drizzle with lime crema. Sprinkle with Cotija cheese, fresh cilantro, and a dash of chili powder. Serve immediately with lime wedges on the side.
