When I was growing up in South Florida, I took absolutely ANY excuse I could wrangle to visit the local 24 hour taco truck. The tacos were authentic and delicious, and my bff would order for us in Spanish. My go-to order was 2 carne asada tacos, 1 elote, and a Mexican coke. I mean, does it get better than that?? I still dream about it sometimes… 🤤 This easy recipe combines elotes and tacos, into one delicious bite!
Elote (Mexican Street Corn) Tacos Recipe
Elote (Mexican Street Corn) Tacos
Servings: 4 Servings
Ingredients
For The Black Beans:
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1/4 tsp dried oregano
- 1 15 oz can black beans
- 1 tbsp red wine vinegar
For The Corn:
- 2 tbsp mayonnaise
- 2 tbsp sour cream or plain greek yogurt
- 1/3 cup crumbled cotija cheese plus more for serving
- zest of 1 lime
- 2 tbsp lime juice
- 1/4 tsp chili powder
- salt
- 1 tbsp canola oil or other high smoke point oil
- 3 ears of corn shucked and kernels cut off the cob
For The Tacos:
- 8 medium sized corn tortillas
- 1 cup chopped cilantro
- 1 jalapeno thinly sliced
- half a medium red onion diced small (I like to soak minecold water for 20-30 mins to draw out some of the bitterness)
- lime wedges for serving
Instructions
- Prepare The Black Beans: In a small pot sauté the garlic in the olive oil over medium heat, stirring until just fragrant. Add the oregano and the black beans with their juices, and bring to a simmer. Simmer 25-30 minutes until the juice has reduced and thickened. Stir in the red wine vinegar.
- Prepare The Corn: In a medium bowl, stir together the mayonnaise, sour cream, cotija cheese, lime zest, lime juice, chili powder, and a pinch of salt and set aside. Add the oil to a large cast iron pan over high heat. Add the corn kernels and a pinch of salt and toss to coat. Allow the kernels to caramelize undisturbed for 3-5 mins at a time between stirring until the corn is browned in places. Transfer the corn to the bowl with the mayonnaise mixture and stir to combine.
- Meanwhile, prepare the toppings and warm the tortillas in a 250F degree oven for 10 minutes (I just spread mine on a baking sheet and pop them in, letting them overlap a bit!)
- Serve tacos with the beans, corn, cilantro, jalapeño, red onion, and extra lime wedges and cotija. Enjoy!
Tell me what you think in the comments below!
How yummy an healthy! Such a great idea to go vegetarian for tacos. Love!
Thank you!! I love tacos, so it’s nice to have a veggie option that’s friendly for the pocket book too 😉