Quick Meals Mexican Street Corn Tacos with Cotija and Cilantro
Fresh corn tacos topped with creamy cotija cheese, cilantro, and a zesty lime crema for a vibrant quick meal. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs small corn tortillas, (about 4 ears) fresh corn kernels, olive oil 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.
Ingredients
- 8 small corn tortillas
- 3 cups (about 4 ears) fresh corn kernels
- 2 tbsp olive oil
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro leaves, chopped
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 cups fresh corn kernels and cook for 5-7 minutes, stirring occasionally, until corn starts to brown and pop.
- Step 2: In a small bowl, mix 1/4 cup mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt until smooth.
- Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Spread a thin layer of the lime crema on each tortilla.
- Step 4: Spoon the roasted corn evenly onto each tortilla, then sprinkle with 1/2 cup crumbled cotija cheese and 1/4 cup chopped cilantro. Serve immediately.
Frequently asked questions
How long does Quick Meals Mexican Street Corn Tacos with Cotija and Cilantro take to make?
Total time is about 20 minutes (10 min prep + 10 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 Quick Meals Mexican Street Corn Tacos with Cotija and Cilantro?
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 small corn tortillas from drying out.
Can I substitute ingredients in Quick Meals Mexican Street Corn Tacos with Cotija and Cilantro?
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 Quick Meals Mexican Street Corn Tacos with Cotija and Cilantro 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.
Is Quick Meals Mexican Street Corn Tacos with Cotija and Cilantro vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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