Street Corn Tacos with Cotija and Cilantro

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

Fresh corn tacos topped with creamy cotija cheese, cilantro, and a zesty lime crema for a vibrant quick meal. This mexican (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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 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 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 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 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 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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