Crunchy Street Corn and Jicama Tacos with Garlic Lime Mayo.

Street corn tacos are making my life right now.

You know how I’m a crazy texture person? How I love serious crunch in my dishes?

Guys. These tacos are the business.

A few weeks ago when we were on vacation, we stopped at Happy’s Tacos. Eddie and I both took turns going up to the truck and I almost ordered the street corn tostada. I say almost, because I tend to have this eyes-are-bigger-than-my-stomach-on-vacation problem and I was already set on two other items from the menu.

So I was thrilled when Eddie came back from his turn at the truck and had the street corn tostada! Is he reading my mind? FINALLY?!

It was SO good. Much more of a corn salad and had lots of flavor – like loads more than I expected. And It was delicious on top of the crispy tostada too. Eddie also couldn’t stop raving about it! The minute we got home, I made it. And since I had just made tostadas fairly recently, these went straight into some charred corn tortillas. 

Corn salad on corn tortillas. Okay! I can get into this.

I’ve made corn salsa and put street corn ON my tacos before. But this was the first time where the corn was the star of the show. And I love it.

So!

I made my own version of the street corn salad. Grilled sweet corn (it is INCREDIBLE right now, seriously I buy at least a dozen from my local farm every Sunday!), diced jicama, scallions, cilantro, chili powder, smoked paprika. Oh and lots of lime! 

The jicama adds a powerful, refreshing crunch. If you’ve never tried it with corn before, you must! It has a verrrry slight sweet flavor but also takes on the flavor around it.

And it is the crunchiest bite. 

When we ate the tostadas in Michigan, they were covered in mayo. I am talking COVERED. Like I think that there was a ½-inch layer of mayo on the tostada, under the corn salad. It nearly turned me off at first but with one bite, I was sold. Because FLAVOR.

Clearly I didn’t add layers of mayo here on the tacos, but the sauce is necessary for flavor. They make their mayo with ramps; I made mine with garlic. The creaminess is lovely against the major crunch of the corn salad and it adds a slight tang – which also works with the sweetness. 

Basically it’s the best flavor combo ever. The key is to drizzle the garlic mayo on the tortilla before the salad. When it’s all combined in the taco shell, it comes together like a creamy corn salad. You will LOVE it.

And I know, I know! I’ve made lots of grilled corn varieties before. And sure, you can slice that corn right off the cob and eat it and it’s great. But the jicama + garlic mayo combo is the game changer here and I can’t express just how much I love it!

It’s easy and perfect for summer and should def be your dinner tonight.

Street Corn Tacos

Street Corn and Jicama Tacos with Garlic Drizzle

Yield: 4 people

Prep Time: 35 minutes mins

Cook Time: 10 minutes mins

Total Time: 45 minutes mins

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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5 from 4 votes

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Ingredients

street corn salad

• 4 ears corn, shucked
• 1 jicama, peeled and diced
• ½ cup chopped cilantro, plus more for serving
• ⅓ cup sliced green onions
• ¼ cup crumbled cotija cheese, plus more for topping
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon chili powder
• 1/8 teaspoon smoked paprika
• 1 lime, juiced and zest freshly grated
• corn tortillas for serving
• 8 corn tortillas, (or your favorite tortillas!), warmed
• lime wedges for spritzing

garlic lime mayo

• ½ cup mayo
• 2 garlic cloves, minced
• 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.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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