Recipe: Street Corn Tacos

Street corn tacos and they are delicious. A while back I made street corn enchilada and while I was making them I thought – yes, let’s make street corn tacos, they would be so good! So, here we are. Okay, let’s get cooking.

You can make the street corn ahead of time and serve it cold or warm, whichever you prefer.

Ingredients

• 4 cobs of corn
• 1 large jalapeño
• 1/2 cup of cilantro and green onions
• 10 oz of crumbled cojita cheese (or feta)
• 3 garlic cloves
• 2 tablespoons of lime juice
• 1/2 cup of mayo
• dash of chili powder
• 1 teaspoon of paprika
• dashes of salt to taste
• 1 pound of sweet potato
• a tablespoon of canola oil
• 1/4 head of lettuce

First, roast the corn on the gas stove or the bbq. You want some great colour on it, yet not totally black.

Then, chop the jalapeño, cilantro, green onions and the garlic. Mix them all together with the crumbled cheese and add the lime juice, mayo, spices and salt.

Next, set the oven to 400 on roast. Dice the sweet potato into 1/2 inch cubes and toss in the canola oil. Roast for 20-25 minutes. Cut the lettuce into fine shreds.

Once the corn is done cut it off the cob and add it to the mixture of goodness. Then, build your tacos. Sweet potatoes, then lettuce and topped with the street corn. Eat up and enjoy.

Don’t these tacos look fresh and tasty. So good.

The best part is, the street corn filling keeps in the fridge for 3-4 days.

Well, there we have it – street corn tacos. Eat up and enjoy.

Thanks so much for visiting – hope you’re having a great week. See you again soon.