Tacos De Maíz A La Parrilla

Mexican street food is filled with both flavor a culture, and today I decided to blend two popular street foods to make something delicious. Elotes are grilled corn on the cob. They’re made with butter, crema, cotija, mayonnaise, chile powder, and served with limes. I was thinking… what could I do to make Elotes more filling? Well, I made grilled corn tacos, inspired by Elotes and I'm excited to share the recipe with you all.

What You Need

  • Corn Tortillas

  • 1 Can of Black Beans

  • 1 Can of Unsalted Corn

  • Mayonnaise

  • Cotija

  • 1/2 Tablespoon of Butter

  • Salt

  • Pepper

  • 1/4 Cup of Cilantro

  • 1 Avocado

How To Make Them

  1. Open both the can of beans and corn. First, drain the corn in a strainer and rinse. Then do the same with the beans.

  2. Place 1/2 Tbsp of butter in a pan on medium-high heat. Allow the butter to melt and bubble.

  3. Once water has stopped dripping from the strainer, place the corn in the hot butter, spread them out evenly.

  4. Take the strained beans and place them in the microwave for 1 minute and 30 seconds.

  5. Season the corn with the desired amount of salt and pepper and allow to cook for about 6 minutes on medium-high.

  6. During those six minutes, wash and cut the avocado, lime, and cilantro. Set them aside and turn the heat up on the corn, to high.

  7. Allow the corn to remain on high heat until they’re slightly charred - not burnt.

  8. It won’t take long for the corn to charr, but during this time, place 2 tortillas straight onto the burner - one at a time. If you have a gas stove, flip carefully, if you have electric, I would use a pan instead. Allow each side to become slightly blackened around the edges - just barely.

  9. Once the tortillas have been heated, place on a plate and dress with your desired amount of mayonnaise - I made sure the tortilla was covered with a thin layer.

  10. Place 2 large spoonfuls of black beans onto the tortilla, then 3 large spoonfuls of the grilled corn.

  11. Dress the tortillas with 3 slices of avocado, a sprinkle of cilantro, and 1 tbsp of cotija.

  12. When you’re ready to eat, squeeze 1/4 of a lime onto each taco.

Side Note: You will have left over beans and corn since two cans are too much for two tacos, but if desired, place in a reusable container together and save for another batch of tacos.

Happy Cooking!

Emma BriseñoComment