Elote Tacos (v) Recipe
A Mexican street-corn-inspired taco, made with grilled corn tossed in lime juice, mayo, fire-roasted New Mexico green chiles, cayenne, paprika, scallions, Cotija cheese, and cilantro. Served on a warm flour tortilla with scrambled eggs, garnished with cilantro.
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Ingredients
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Taco Components
Method
Preparation Steps
- 1
Prepare the Corn Mixture
In a large mixing bowl, combine the grilled corn, lime juice, mayonnaise, diced green chiles, cayenne pepper, paprika, chopped scallions, Cotija cheese, and chopped cilantro. Mix well until all ingredients are fully incorporated.
- 2
Scramble the Eggs
In a separate bowl, whisk the eggs with salt and pepper. Heat a non-stick skillet over medium heat, then pour in the egg mixture. Stir gently until the eggs are fully cooked and fluffy, about 3-4 minutes.
- 3
Warm the Tortillas
In a dry skillet or directly over a flame, warm the flour tortillas for about 30 seconds on each side until they are soft and pliable.
- 4
Assemble the Tacos
On each warm tortilla, layer a portion of scrambled eggs followed by a generous spoonful of the corn mixture. Sprinkle additional Cotija cheese and chopped cilantro on top for garnish.
- 5
Serve
Serve the elote tacos warm, with lime wedges on the side for extra zest.