Street Corn Tacos

5 from 3 votes

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!

Prep Time15

Cook Time12

Total Time27

Course: Entree

Cuisine: American, Mexican

Servings: tacos

Calories: 445kcal

Author: Alissa Saenz

Ingredients

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

US Customary - Metric

Instructions

Stir the mayonnaise, lime juice, cumin, chili powder, and salt together in a small bowl.
Coat the bottom of a medium skillet with the olive oil and place it over medium heat.
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.
Stir in the garlic. Cook the garlic with the onion, stirring frequently, for about 1 minute, until it becomes very fragrant.
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.
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.
Remove the skillet from heat. Season the mixture with additional salt to taste and black pepper. Stir in the cilantro.
Spoon a bit of refried beans into each tortilla, then top the beans with the corn mixture. Add additional toppings of choice. Serve.

Notes

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.

Nutrition