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Bringing your love for Mexican street food combined together with tacos! Mexican street corn chorizo tacos made with fresh roasted corn, hard shell tacos, avocado, lime, chili powder and Mexican crema!

This dish is fast, simple to prepare and made with only a few ingredients. The flavours work so well together and if you love Mexican corn on the cob then you will definitely love this version!

My husband’s love for tacos is no secret… literally every time I ask him what he wants for dinner tacos are always one of his options. I’m not complaining I secretly love tacos just as much as he does. We love them so much that anywhere we go hitting up taco joints is at the top of our list on our vacations.

Going into May is that time of year when we look forward to local food markets coming out on the weekends with the freshest fruits and vegetables. There’s nothing like doing some local produce shopping outside and grabbing the freshest food to make a delicious meal. While corn husks are available throughout all of the summer months we won’t start seeing them until mid-May. That being said its currently available in grocery stores most likely pre-packaged which is fine.

I love the flavour of Mexican street corn seasoned with chipotle, lime juice, herbs, chili powder, Mexican crema and cojita cheese. The spiciness of the chorizo pairs so well with Mexican corn and the hard shell tacos give it that delicious crunch its so fun to eat.

Start by roasting the corn on the grill. It takes a few minutes for the corn to cook. Be sure to rotate the corn husks every 3 minutes to prevent them from popping. They should get a little charred all around. Once the corn is roasted slather the Mexican crema all over the corn husks while hot. This will get it soaking into the hot corn and boost the flavour. Allow to cool bef ore handling to avoid burning your hands. To cut the kernels off, the best way to do this without making a mess is to invert a small bowl inside a large bowl, next you’ll want to hold the cob upright on top of the inverted bowl with the flat end touching the bowl. Using a sharp knife slice downward keeping the knife as close as possible to the cob. Feel free to add more Mexican crema to the corn and seasoning afterwards.

To serve, warm the shells and fill with chorizo, sliced avocado and roasted corn. Garnish with extra crema, jalapeno slices, crumbled cojita cheese and fresh cilantro. If that’s not enough, squeeze on some lime juice to each taco- this really takes it over the edge. My tastebuds were exploding with all sorts of delicious flavour. We literally devoured these tacos they were so good!

Make these for your next family taco night!

Don’t forget to share on social media and tag us! @thecommunalfeast #thecommunalfeast

CRUNCHY MEXICAN STREET CORN CHORIZO TACOS
Yield: 4-6

CRUNCHY MEXICAN STREET CORN CHORIZO TACOS

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Bringing your love for Mexican street food combined together with tacos! Mexican street corn chorizo tacos made with fresh roasted corn, hard shell tacos, avocado, lime, chili powder and Mexican crema!

Ingredients

  • for the elote (Mexican Street Corn)
  • 4 large ears of fresh corn, husked and washed
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon lime zest
  • Salt and pepper to taste
  • Juice of 2 limes
  • for the tacos
  • Hard shell tacos (we used 1 box, adjust with what you need)
  • 1 pack of chorizo sausages
  • 1 tablespoon olive oil
  • 2 large avocados, sliced thin
  • 1 jalapeños, sliced thin
  • fresh cilantro
  • 2 limes, sliced
  • Crumbled cojita cheese (can use feta)

Instructions

    for the elote

    1. Preheat grill 500°F. Grill the husked corn until it’s fully cooked, about 10 to 15. Rotate every three minutes to get an even char throughout. Remove the corn from the grill and keep warm!

    2. While the corn cooks, start making the sauce. In a bowl whisk together the mayonnaise, sour cream, lime zest, lime juice, garlic powder, chipotle powder, smoked paprika and chili powder. Add salt and pepper to taste. Slather the crema mixture over the cooked corn and let cool just enough to handle.

    3. Using a sharp knife, cut the corn off the cob and set aside. Mix in extra Mexican crema if desired.

    for the tacos

    4. Prepare the chorizo. Heat oil in a pan. Remove the chorizo from the casing and using the back of a wooden spoon break the meat apart. Cook for about 10 minutes until the chorizo is cooked. (To remove from the casing simple squeeze the sausage meat out with your hands and let it fall into the pan)

    5. While the sausage is cooking, preheat the oven to 300 degrees. Place the hard shell tacos on a tray and warm in the oven until your ready to serve.

    6. Assemble the tacos one at a time, placing the chorizo first, slices of avocado, a generous amount of street corn and jalapeños into the warmed shells. Garnish with fresh cilantro, crumbled cojita cheese, a drizzle of extra Mexican crema and limes if desired. Enjoy!




CRUNCHY MEXICAN STREET CORN CHORIZO TACOS

Dinner

April 30, 2020

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