Mexican Street Corn with Roasted Sweet Potato Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 people
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Calories
522 kcal
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Course
Main Course
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Cuisine
Mexican, Vegetarian
Mexican Street Corn with Roasted Sweet Potato Tacos
Description
The recipe starts by roasting peeled and diced sweet potatoes seasoned lightly with olive oil, salt, and pepper until tender and caramelized. Meanwhile, corn kernels are sautéed with onion and garlic, then browned as if charred, to recreate Mexican street corn flavors. The cooked corn is combined with chili powder, lime juice, cilantro, and grated cotija cheese, producing a spicy, tangy, and creamy topping.
Warm corn tortillas are used to assemble the tacos by layering the roasted sweet potatoes with a scoop of the Mexican street corn mixture and sliced avocado. The mixture provides a blend of textures: the softness and slight crispness of sweet potatoes, the tender kernels with spice and cheese, and the creamy avocado.
Ingredients
- 8 corn tortillas
- 3 ears corn kernels fresh, sliced from cob
- 1 tsp chili powder
- 2 tbsp lime juice
- ½ onion peeled and minced
- 1 clove garlic peeled and minced
- ½ cup cilantro fresh, chopped
- 1 ½ cup cotija cheese grated
- 4 sweet potato peeled and diced
- 1 avocado peeled and sliced
- olive oil
- salt sea salt
- black pepper
Instructions
- Preheat oven to 350 degrees.
- Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
- Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
- Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
- Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
- Add 1 tbsp olive oil, 1 cup cotija cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
- Warm tortillas on a baking sheet in the oven for 3-5 minutes.
- Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cotija cheese. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 71g | 24% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 50mg | 17% |
| Sodium | 749mg | 31% |
| Potassium | 1039mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 19215IU | 384% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 368mg | 37% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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