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.
6 ears of corn
12 corn tortillas
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
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.
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.