Parade Magazine Inspired Spicy Mexican Street Corn Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Charred corn tacos with a spicy, creamy sauce and fresh cilantro for a vibrant street food experience at home. This mexican-inspired tacos & burritos ready in about 30 minutes pairs ears, husked corn on the cob, corn tortillas, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Brush 4 ears of husked corn with 2 tbsp olive oil and season lightly with salt. Grill the corn for 10 minutes, turning occasionally, until charred and tender.
  2. Step 2: While the corn grills, mix 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, and 1/2 tsp garlic powder in a bowl until smooth and creamy.
  3. Step 3: Once corn is grilled, use a sharp knife to cut kernels off the cob into a bowl.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
  5. Step 5: Spread a spoonful of the spicy mayo mixture on each tortilla, then top with grilled corn kernels, crumbled 1/2 cup cotija cheese, and sprinkle with 1/4 cup chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does Parade Magazine Inspired Spicy Mexican Street Corn Tacos take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Parade Magazine Inspired Spicy Mexican Street Corn Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ears, husked corn on the cob from drying out.

Can I substitute ingredients in Parade Magazine Inspired Spicy Mexican Street Corn Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Parade Magazine Inspired Spicy Mexican Street Corn Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Parade Magazine Inspired Spicy Mexican Street Corn Tacos?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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