Looking for a dish packed with fantastic flavours yet easy to make? Let me introduce you to Mini Mexican Street Corn Salad Tacos. These simple but rewarding tacos combine effectively crunchy bites of corn, a little spice and the creamy texture of cheese. It’s a party on a plate, literally! These little guys are perfect for parties, family gatherings, or even just a midweek treat for the kids. I promise you, these will be an absolute hit! With their attractive appearance and burst of Mexican flavours it’ll be hard to stop at just one.
Why would you guys love it? Well, apart from being delightfully crunchy and utterly delicious, they are a cinch to make. So whether you’re a newbie novice or a seasoned chef, you’ll find them an absolute breeze. Best of all, this dish really lets you explore your adventurous side by adding any extra toppings you like. Olives? Avocado? More cheese? Go wild!
Excited yet? Here’s all the important stuff you’ll need to get started:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Yield: 16 Mini Tacos
Grab your apron, it’s time to dive into the world of Mini Mexican Street Corn Salad Tacos!
Ingredients & Equipment You’ll Need
- 8 oz of corn
- 1/2 cup mayo
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco cheese
- 2 tablespoons of lime juice
- 1/2 teaspoon of chili powder
- Salt to taste
- 16 mini taco shells
You’re also gonna need a mixing bowl, a skillet and measuring cups.
Every ingredient here adds its own unique flare. The corn brings the crunch, chili powder the heat, and lime juice &, mayo together form an zesty creamy base while the cheese and cilantro bring in that authentic Mexican touch. As for substitutes, you can opt for frozen corn instead of fresh and cotija or feta instead of queso fresco cheese.
How To Make Mini Mexican Street Corn Salad Tacos
- Frying pan at the ready – it’s time to cook your corn until it’s golden and roasted, which will usually take about 10 minutes over medium heat.
- Once that’s done, mix the hot corn with mayo, cilantro, queso fresco, lime juice, chili powder and a pinch of salt. Make sure everything is well combined to form the delicious filling for your mini tacos.
- Then fill your taco shells with the street corn salad and voila! You’re ready to serve your awesome tacos.
Tips For The Best Results
- Fresh corn is always best. it gives the most flavor and crunch.
- Don’t be afraid to experiment with toppings. Olives, avocado or more cheese can add new dimensions to the dish.
Storage Tips
- Store filling in an airtight container in the fridge for up to 3 days.
- Assemble tacos right before serving to avoid soggy shells.
Frequently Asked Questions
Q: Can I use canned corn?
A: Absolutely. Just know that it may not have the same texture or flavour as fresh or frozen corn.
Q: Can I prepare the filling in advance?
A: Yes, you can prepare the filling a day before serving, just make sure to store it in an airtight container in the fridge.
Q: What else can I add to the tacos?
A: The possibilities are endless, some popular choices include black beans, diced chicken or avocado.
Q: Are these tacos spicy?
A: The spice level is controlled by how much chili powder you use, you can reduce or omit it for a milder taco.
Q: Can I use any other cheese?
A: Yes. While queso fresco is traditional, you could use feta or cotija.
Nutritional Facts of Mini Mexican Street Corn Salad Tacos
Each serving delivers around 340 calories, 22g fat, 32g carbs, and 8g protein.
To wrap it up (or should I say, taco it up?), Mini Mexican Street Corn Salad Tacos are a delicious, adaptable and easy to prepare dish that’ll be sure to impress. Top them off with a wedge of lime and some fresh salsa and let the fiesta begin!
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