Ingredients:

  • 4 ears of corn, husks removed (or 4 cups frozen corn kernels, thawed)
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon kosher salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • ½ cup Mexican crema (or sour cream) (120 ml)
  • ¼ cup mayonnaise (60 ml)
  • 2 tablespoons chopped fresh cilantro (30 ml)
  • 1 tablespoon lime juice, freshly squeezed (15 ml)
  • 1 clove garlic, minced
  • ½ teaspoon chili powder (2.5 ml)
  • ¼ teaspoon smoked paprika (1.25 ml)
  • Pinch of cayenne pepper (optional, for extra heat)
  • 8 small corn or flour tortillas
  • ½ cup crumbled cotija cheese (60 ml)
  • Chili powder, for garnish
  • Lime wedges, for serving
  • Hot sauce, for serving (Valentina or Tapatio, if you're feeling brave!)

Instructions:

  1. Grill or sauté corn until lightly charred and tender. (Or, sauté thawed frozen corn until heated through.) Let cool slightly.
  2. In a mixing bowl, combine crema, mayonnaise, cilantro, lime juice, garlic, chili powder, smoked paprika, and cayenne pepper (if using). Whisk until smooth.
  3. Using a knife, carefully cut the corn kernels off the cob (if using fresh corn).
  4. Warm tortillas according to package directions. Fill each tortilla with corn kernels, a generous dollop of elote crema, and crumbled cotija cheese.
  5. Sprinkle tacos with additional chili powder and serve immediately with lime wedges and your favorite hot sauce.