Flavor Loaded Street Tacos

Ingredients

 3/4 cup finely grated Cotija cheese (about 2 1/2 ounces)

1/2 cup lite mayonnaise

2 tablespoons to 1/4 cup Mexican crema or lite sour cream

1/4 cup freshly squeezed lime juice (from 2 medium limes)

1/2 teaspoon cayenne pepper or ground chipotle (optional)

1/4 teaspoon smoked paprika

6 ears fresh corn on the cob, husked and silks removed

1 tablespoon vegetable oil, such as canola (we used olive oil)

1/2 teaspoon kosher salt Tajín seasoning, for sprinkling

Chopped fresh cilantro leaves, for garnish (optional)

Street Tacos: Prepackaged Skirt Steak from the Meat section of the grocery store Grill - slice and serve on Corn Tortillas or Flour

 

Instructions

 

Place 6 husked ears of corn on a rimmed baking sheet.

Drizzle with 1 tablespoon vegetable oil and use your hands to coat and flip the corn until evenly coated.

Season all over with 1/2 teaspoon kosher salt.

Option 1: Roasting Arrange a rack in the upper third of the oven and heat the oven to 425ºF. Place the baking sheet in the oven and roast, flipping the corn halfway through, until starting to brown, about 15 minutes total. Turn the broiler to high. Broil, flipping the corn halfway through, until the corn is charred and browned in spots all over, 7 to 9 minutes total.

Option 2: Grilling Heat an outdoor grill for direct, medium-high heat (450ºF to 475ºF). Place the corn on the grill (reserve the baking sheet). Cover and grill, turning the ears every 3 to 4 minutes, until the corn is tender and slightly charred in spots on all sides, 15 to 20 minutes total. Return the corn to the baking sheet.

Finish the corn: Let the corn sit until cool enough to handle, about 5 minutes. Generously spread the Cotija mixture over all sides of the corn. Sprinkle with Tajín seasoning and garnish with chopped fresh cilantro leaves if desired.

Serve with any remaining Cotija mixture.