Mexican Street Corn Tacos
These Mexican Street Corn Tacos combine grilled corn with a creamy, fresh sauce and soft corn tortillas. The combination of lime, cilantro, crumbly cheese, and a subtle kick of spice creates the perfect balance of sweet, savory, and fresh flavors.
View recipe2 people
Time: 30 min
Difficulty: medium
Ingredients
- 1 corn cob
- 1 tsp honey
- 10 g unsalted butter
- 1 tbsp brown sugar
- 1 tbsp La Morena chipotle pepper
- 1 lime
- 300 g red cabbage
- ½ carrot
- ½ red onion
- 2 medium La Morena corn tortillas
- 20 g feta cheese
- 1 handful cilantro
- 20 g La Morena jalapeños
- 15 g Oliehoorn Chipotle Sauce
- 15 g Oliehoorn Mayonnaise
- Salt and pepper
1. Preparations
Remove the husks and silk from the corn. Trim the ends if needed and wrap the cob completely in aluminum foil. Preheat the barbecue to 250–275°C (480–530°F). Place the corn directly on the grill, close the lid, and cook for about 10 minutes, turning halfway through.
2. Make the sticky barbecue corn
In a small saucepan, combine the butter, honey, brown sugar, finely chopped chipotle pepper, ½ tbsp adobo sauce (from the chipotle can), the juice of ½ lime, and a pinch of smoked paprika. Heat briefly on the barbecue until melted and well combined.
Remove the corn from the foil and generously brush it with the glaze. Place it back over direct heat for about 5 minutes, turning regularly until nicely caramelized. Cut the kernels from the cob and set aside.
3. Make the crunchy slaw
Finely slice the red cabbage, carrot, and red onion. Mix with a drizzle of olive oil, the juice of ½ lime, and a pinch of salt. Set aside.
4. Make the chipotlemayo
Mix the mayonnaise and chipotle sauce until smooth.
5. Grill the Tortillas
Carefully separate the corn tortillas and grill them briefly over direct heat, about 20–30 seconds per side.
6. Optional: Chorizo Crumble
For a non-vegetarian version, remove the casing from the chorizo and cut it in half. Grill until crispy with visible grill marks, then finely chop into a crunchy crumble.
7. Assemble the Tacos
Top each tortilla with 1 tbsp chipotle mayo, 2 tbsp sticky BBQ corn, a handful of crunchy slaw, 30 g chorizo crumble (or extra corn), 15 g crumbled feta, 2–3 jalapeño slices, a handful of chopped cilantro, and a squeeze of fresh lime juice.
