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.
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.
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