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!
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