Ingredients:

  • 3 cups Fresh or Frozen Sweet Corn Kernels
  • 1 Tbsp Neutral Oil (Canola or Vegetable)
  • 1/4 cup Red Onion, finely diced
  • 1 small Jalapeño or Serrano Pepper, minced (seeds removed)
  • 2 Tbsp Fresh Lime Juice (from about 1 lime)
  • 1/2 cup Cotija Cheese, crumbled (plus extra for topping)
  • 1/4 cup Fresh Cilantro, chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup Mexican Crema or Sour Cream
  • 2 Tbsp Mayonnaise
  • 1 tsp (or more) Adobo Sauce from Canned Chipotles
  • 1 Tbsp Lime Juice (for crema)
  • 1 tsp Honey or Agave Nectar
  • Pinch of Salt (for crema)
  • 8 Corn or Flour Tortillas (street size)
  • Small amount of Olive Oil or Butter (for heating tortillas)

Instructions:

  1. Prepare the Crema: In a small bowl, whisk together the crema/sour cream, mayonnaise, chipotle adobo sauce, lime juice, honey, and salt until completely smooth. Cover and chill until serving.
  2. Char the Corn: Heat the oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Add the corn kernels in a single layer (work in batches if necessary). Let the corn sit undisturbed for 2–3 minutes until dark brown spots form; then toss and repeat until kernels are nicely charred.
  3. Sauté Aromatics: Reduce heat to medium. Push the charred corn to one side of the pan. Add the diced red onion and minced chili to the empty space and sauté for 2 minutes until softened slightly.
  4. Combine Filling: Mix the corn, onions, and chili together. Remove the pan from the heat. Stir in the fresh lime juice, half of the Cotija cheese, and the cilantro. Season generously with salt and pepper.
  5. Prepare Tortillas: Heat a dry skillet or griddle over medium heat. Lightly brush tortillas with oil or butter. Toast them individually for 30-45 seconds per side until soft and pliable, slightly puffed, and showing a few brown spots. Keep warm under a clean tea towel.
  6. Assemble Tacos: Spoon a generous amount of the charred corn mixture onto the center of each warm tortilla. Drizzle liberally with the Smoky Chipotle Crema. Sprinkle with the remaining Cotija cheese and serve immediately with extra lime wedges on the side.