Street Corn Recipe

Prepare corn

If using fresh ears, shuck and cut kernels from 4 medium ears until you have about 3 cups. Pat dry with paper towels.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon butter and 1 tablespoon olive oil; swirl to coat.

Add the corn kernels in an even layer. Let cook, undisturbed, 2–3 minutes to develop char, then stir and continue to cook another 3–4 minutes until kernels are deep golden with some blistering.

Stir in the remaining 1 tablespoon butter and season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Cook 1 minute more to melt the butter and meld flavors. Remove from heat and set aside.

In a small bowl, whisk together 1 cup sour cream and 1/4 cup mayonnaise until smooth.

Add 2 tablespoons lime juice, 2 teaspoons Tajín, and 1/4 teaspoon salt. Whisk again. If the crema is too thick to drizzle, whisk in up to 1 tablespoon hot water, a little at a time, until it reaches a pourable consistency.

Taste and adjust: add a little more Tajín for heat, or more lime for brightness. Refrigerate until assembling if not using immediately.

Warm tortillas: heat a clean skillet over medium heat. Brush each tortilla lightly with the melted butter and toast 20–30 seconds per side until warm and pliable with faint brown spots. Keep warm wrapped in a clean towel.

Crisp the corn nuts: if your corn nuts are very large, crush them coarsely in a zip-top bag with a rolling pin or in a mortar and pestle. For extra crunch, spread crushed corn nuts on a baking sheet and warm briefly in a 350°F (175°C) oven for 3–4 minutes—watch so they don't burn. Remove and cool slightly.

Assemble tacos: divide the warm charred corn evenly among 6 tortillas (about 1/2 cup per tortilla). Scatter sliced sweet peppers over the corn.

Drizzle Tajín crema over each taco—about 1 to 1 1/2 tablespoons per taco. Sprinkle each with crumbled cotija (roughly 2–3 tablespoons), then a generous pinch of crushed corn nuts for crunch.

Finish with chopped cilantro, an extra light dusting of Tajín (about 1/8–1/4 tsp total across tacos), and serve with lime wedges on the side for squeezing.

Serve immediately while tortillas are warm and corn is slightly crisp.