Grilled Corn Tacos with Cotija Cheese
Delightful tacos featuring sweet grilled corn and creamy Cotija cheese, perfect for summer barbecues or cozy dinners.
Equipment
- grill
- mixing bowl
- Tongs
- knife
- cutting board
Ingredients
For the Tacos
- 4 pieces Corn tortillas Soft and pliable for holding fillings.
- 2 cups Fresh corn kernels About 3 ears of corn, grilled for sweetness.
- 1 tablespoon Olive oil For seasoning the corn.
- 1 teaspoon Chili powder Adds a mild heat.
- 1/2 teaspoon Garlic powder Enhances flavor.
- to taste Salt and pepper For seasoning.
- 1/2 cup Cotija cheese Crumble for topping.
- 1/4 cup Fresh cilantro Chopped for garnish.
- 1 piece Lime Cut into wedges for serving.
For the Sauce
- 1/2 cup Sour cream Base for the sauce.
- 1 tablespoon Mayonnaise Adds creaminess.
- 1 tablespoon Lime juice For tanginess.
- 1/2 teaspoon Chili powder For the sauce.
- to taste Salt For seasoning the sauce.
Instructions
- Husk the corn and remove all silk. Preheat the grill to medium-high heat.
- Grill the corn for about 10-12 minutes, turning occasionally until charred and tender. Remove from grill and let cool.
- Once cooled, cut the kernels off the cob and place in a bowl. Add olive oil, chili powder, garlic powder, salt, and pepper. Mix well.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by spooning the seasoned corn mixture onto each tortilla. Top with Cotija cheese and chopped cilantro.
- Drizzle the prepared sauce over the tacos and serve with lime wedges.
Notes
These tacos are versatile; feel free to add grilled vegetables or beans for extra flavor and nutrition.