Plate of tacos with corn

Corn Elote Tacos

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Serves 6

Street corn, or elote as they call it, is that delicious street food that just *might be* healthy. Corn is one of our fav Summer veggies, so we’re loading up before Fall officially begins next week.

But since it’s Taco Week around here, we’re not just doing regular street corn, we’re making it into TACOS!

Here’s our insanely delicious Corn Elote Taco recipe that’s sure to be a hit at your next #TacoTuesday hang.


*Be sure to check out our other yummy taco creations like Taco Cups, Kale Lentil Tacos, and Cookie Tacos.


6 ears of corn

12 corn tortillas

Chipotle Crema

1 cup raw cashews

2 cloves garlic

1/3 cup water

1 Tbsp canola oil

1 Tbsp lime juice

1 chipotle pepper (from a can of chipotles in adobo)

1/4 tsp chili powder

1/4 tsp smoked paprika

1/4 tsp ground cumin

sea salt, to taste

freshly ground pepper, to taste


1/2 cup Almond Parm

2 Tbsp cilantro, chopped

1 Tbsp chili powder

1 lime, wedged


Place raw cashews in a medium-sized bowl and cover with boiling water.

Let soak for at least 1 hour.

Once soaked, drain and dry the cashews.

Remove the husk from the ears of corn.

Boil the ears of corn in salted boiling water for 4 minutes.

Remove the corn and dry.

Preheat a grill pan or a grill.

Chipotle Crema

Place your soaked cashews in a blender along with garlic, water, canola oil, lime juice, chipotle pepper, chili powder, smoked paprika, and ground cumin.

Blend well until completely smooth and creamy.

Adjust seasoning as desired, adding sea salt and freshly ground pepper.

Once desired taste and consistency is reached, pour into a dish and set aside.


Once the grill is heated, place the ears of corn directly on the grill.

Rotate the corn periodically until deep brown or black marks emerge on all sides.

Once the corn is browned, set aside to cool for a minute.

Once cooled, carefully cut the corn off of the cob.

Before turning off the grill, lightly toast each of your tortillas.

To plate, place a small blob of Chipotle Crema on each tortilla then cover with a helping of corn.

On top of the corn, drizzle Chipotle Crema and sprinkle Almond Parm and chili powder.

Serve each with a wedge of lime

Notes + Serving Tips

Corn and Chipotle Crema can be made ahead of time and stored for up to 3 days refrigerated.

Reheat the corn in a pan lightly coated with oil and toast the tortillas right before serving.