Recipe Spotlight: Street Corn Tacos

Our Street Corn Tacos have become one of our most requested menu items, combining the flavors of traditional Mexican elote with our globally-inspired twist. By popular demand, we're sharing a simplified version you can make at home!

Ingredients (Makes 8 tacos)

For the corn:

• 4 ears fresh corn, husked
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and freshly ground black pepper

For the sauce:

• ½ cup Mexican crema or sour cream
• 2 tbsp mayonnaise
• ¼ cup cotija cheese, finely crumbled (can substitute feta)
• 1 lime, juiced and zested
• 1 clove garlic, minced
• 1 tbsp chopped cilantro
• ½ tsp chili powder

For the tacos:

• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• ¼ cup red onion, finely diced
• ¼ cup cotija cheese for garnish
• Fresh cilantro leaves
• Lime wedges

Instructions

Prepare the corn:

1. Preheat grill to medium-high heat (or use a cast-iron skillet).
2. In a small bowl, combine melted butter, olive oil, chili powder, smoked paprika, salt, and pepper.
3. Brush the corn with the butter mixture.
4. Grill the corn, turning occasionally, until charred in spots, about 10-12 minutes.
5. Let cool slightly, then carefully cut the kernels off the cobs.

Make the sauce:

1. In a medium bowl, whisk together crema, mayonnaise, cotija, lime juice and zest, garlic, cilantro, and chili powder.
2. Adjust seasoning to taste with salt and additional lime juice if needed.

Assemble the tacos:

1. Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side.
2. Spread a spoonful of the sauce onto each tortilla.
3. Top with shredded cabbage, grilled corn kernels, avocado slices, and red onion.
4. Drizzle with additional sauce, and sprinkle with cotija cheese and cilantro.
5. Serve with lime wedges.

Chef's Tips

For an extra layer of flavor, try adding a thin layer of refried black beans to the tortilla before adding the other ingredients. You can also add protein like grilled shrimp or chicken if you want a heartier meal.

The sauce can be made up to 2 days ahead and stored in the refrigerator. Just bring it to room temperature before serving.

We hope you enjoy making these at home! If you try this recipe, tag us in your photos on social media – we'd love to see your creations.