These street corn tacos are made with fresh sweet corn kernels sautéed with a creamy chili lime sauce and stuffed into warm tortillas with refried beans. They're absolutely scrumptious and can be on the table in less than 30 minutes!
- ¼ cup vegan mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt, plus more to taste
- 1 tablespoon olive oil
- ½ cup red onion, diced
- 2 garlic cloves, minced
- 3 cups fresh corn kernels (See Notes 1-3)
- Black pepper, to taste
- ¼ cup fresh cilantro, chopped
- 8 corn tortillas, warmed in a skillet (Note 4)
- 1 (16 ounce or 454 gram) can vegan refried beans, (Note 5), warmed
- Additional toppings of choice, such as shredded cabbage and diced avocado
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Stir the mayonnaise, lime juice, cumin, chili powder, and salt together in a small bowl.
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Coat the bottom of a medium skillet with the olive oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion when it starts to shimmer. Sweat the onion for about 5 minutes, until it begins to soften.
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Stir in the garlic. Cook the garlic with the onion, stirring frequently, for about 1 minute, until it becomes very fragrant.
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Raise the heat to medium-high and add the corn. Let the corn cook for a minute or two, then flip it. Continue cooking the corn like this, letting it sit on the hot surface for a minute or two at a time and flipping, until it begins to darken in spots. This should take about 5 mintues.
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Carefully pour the mayonnaise mixture over the corn. Stir it in and cook the mixture for 1 to 2 minutes to reduce the sauce a bit.
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Remove the skillet from heat. Season the mixture with additional salt to taste and black pepper. Stir in the cilantro.
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Spoon a bit of refried beans into each tortilla, then top the beans with the corn mixture. Add additional toppings of choice. Serve.
- You'll need about 4 or 5 ears of corn to get 3 cups of kernels.
- To remove the corn from the cob, stand an ear up in a large bowl and carefully run a large knife down the length of the cob to cut the kernels off.
- Frozen corn can be substituted when fresh isn't available. Thaw it first, and only cook it for 1 to 2 minutes, since frozen corn is sold partially cooked.
- To warm the tortillas, lightly coat a large skillet with oil and set it over medium heat. Heat each tortilla in the skillet for a minute or two on each side, until it begins to darken and crisp.
- Optionally you can use homemade vegan refried beans or refried black beans.