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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!