Street Corn and Jicama Tacos with Garlic Drizzle
User Reviews
5
8 reviews
Excellent
-
Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Street Corn and Jicama Tacos with Garlic Drizzle
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These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.
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Ingredients
street corn salad
- 4 corn shucked, ears
- 1 jicama peeled and diced
- ½ cup cilantro plus more for serving, chopped
- ⅓ cup green onion sliced
- ¼ cup cotija cheese plus more for topping, crumbled
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly cracked
- ¼ teaspoon chili powder
- 1/8 teaspoon smoked paprika
- 1 lime juiced and zest freshly grated
- corn tortilla for serving
- 8 corn tortilla or your favorite tortillas!), warmed
- lime wedges, for spritzing
garlic lime mayo
- ½ cup mayonnaise
- 2 garlic minced, cloves
- 1 lime juiced
Instructions
- Preheat your grill to medium-high. Brush the corn with olive oil and sprinkle with salt and pepper. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. It will take about 8 to 10 minutes. Remove the corn from the grill and let it cool slightly.
- Once the corn is cool, slice the kernels off the cob. In a large bowl, stirl together the corn, jicama, cilantro, green onions, cotija, chili powder, paprika salt and pepper. Stir in the lime zest and juice.
- Drizzle the garlic mayo on the tortilla. Add a few spoonfuls of the corn salad mixture on top. You can drizzle more of the mayo on if you wish! Top with more cotija cheese and cilantro and serve.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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