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Street Corn and Jicama Tacos with Garlic Drizzle

These street corn tacos are filled with a jicama corn salad and drizzled with garlic mayo. This little taco packs a major flavor punch.
5 from 4 votes
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street corn salad

  • 4 ears corn, shucked
  • 1 jicama, peeled and diced
  • ½ cup chopped cilantro, plus more for serving
  • 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


  • 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.

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