Crispy baked street corn tacos are one of my favorite meatless dinners when I want something that feels a little more fun. Creamy Mexican-inspired street corn is tucked into crispy, cheese-lined corn tortillas, then finished with garlic lime crema, pickled red onions, and a sprinkle of Tajín for a little extra flavor.
The filling for these tacos is inspired by esquites, the off-the-cob version of Mexican street corn that I used to have all the time in Mérida, Yucatán. Instead of serving it in a cup, I pile the corn filling into tacos!
For crispy taco shells, I load the corn tortillas with shredded Oaxaca cheese, fold them in half, and bake them until the cheese is super melty. Then just pull them apart, stuff them with the corn filling, and serve!
Ingredients
See the recipe card for exact amounts.
- Corn kernels: Fresh corn has the sweetest flavor, but frozen (thawed) or canned (drained) both work well.
- Olive oil: Helps caramelize the corn for extra flavor.
- Garlic: Fresh garlic adds punchy flavor.
- Mayonnaise: Adds richness and gives the filling its classic street corn flavor.
- Plain Greek yogurt: Lightens the filling while keeping it creamy.
- Lime juice and zest: Brightens everything and balances the richness.
- Chili powder: Adds mild warmth without making the tacos spicy.
- Cotija cheese: Salty and crumbly, just like traditional Mexican street corn.
- Fresh cilantro: Adds freshness at the end.
- Garlic Lime Crema: a mix of yogurt, mayo, lime juice, and garlic
- For the Tacos: corn tortillas, Oaxaca cheese, pickled red onions, Tajin, cotija cheese, lime.
Tips for Making Street Corn Tacos
- Cook the corn until it develops some golden brown spots. That little bit of caramelization makes a big difference.
- Warm the tortillas for a few seconds if they’re stiff. They fold much more easily.
- Don’t overfill the tacos before baking. Too much filling can make them difficult to eat.
- Assemble the tacos right before serving so they stay crispy.
- Freshly grate Oaxaca cheese if possible. It melts much better than pre-shredded cheese.
Instructions
Cook the corn
Heat olive oil in a skillet over medium-high heat.
Add the corn and cook for about 6 to 8 minutes, stirring occasionally, until lightly browned.
Add the garlic and cook for another 30 seconds.
Remove from the heat and let cool for a few minutes.
Make the filling
In a bowl, combine the mayonnaise, Greek yogurt, lime juice, lime zest, chili powder, cotija cheese, and cilantro.
Fold in the cooked corn until everything is evenly coated.
Make the crema
Whisk together the Greek yogurt, mayonnaise, garlic, lime juice, and salt until smooth.
Set aside.
Bake the taco shells
Heat the oven to 425°F.
Arrange the tortillas on a baking sheet. Sprinkle Oaxaca cheese over one half of each tortilla.
Fold the tortillas over and press gently.
Bake for about 10 to 12 minutes, flipping once halfway through, until the tortillas are crisp and the cheese is melted.
Assemble
Open each crispy taco shell and fill with the street corn mixture.
Drizzle with garlic lime crema.
Top with pickled red onions, extra cotija cheese, cilantro, Tajín, and a squeeze of fresh lime.
Serve immediately.
Storage
The street corn filling can be refrigerated in an airtight container for up to 4 days.
The garlic lime crema will also keep for about 4 days.
The baked taco shells are best enjoyed fresh.
What to Serve With Baked Street Corn Tacos
These baked street corn tacos are creamy, cheesy, and packed with flavor, so I like pairing them with simple sides that balance everything out. Cilantro lime rice, Mexican rice, black beans, or refried beans all make these tacos into a satisfying meal. A big chopped salad would provide a great, refreshing contrast.
If you’re serving them for Taco Tuesday or a casual get-together, add guacamole, pico de gallo, charred corn salsa, or charred grape tomato salsa with a bowl of tortilla chips. A squeeze of fresh lime over everything ties the whole meal together.
FAQs
Yes. Fresh or frozen corn both work in this recipe. Learn how to char frozen corn on our sister site, My Plant Based Bowl.
Yes. Prepare the filling and crema ahead of time, then bake the taco shells and assemble just before serving.
Elote is grilled corn served on the cob with toppings. Esquites is the same style of seasoned corn served off the cob in a bowl, usually with a variety of toppings. These tacos are inspired by esquites.
Mozzarella is the closest substitute because it melts similarly. Monterey Jack can also work well.
More Taco Recipes
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Crispy Baked Street Corn Tacos
Equipment
- Mixing bowls
- Parchment paper (optional)
- Microplane or zester
- Citrus juicer
- Measuring cups and spoons
Ingredients
Street Corn Filling
- 3 cups corn kernels fresh, frozen, or canned and drained* see notes
- 2 teaspoons olive oil
- 2 cloves garlic grated on microplane
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- lime juice from 1 lime, about 1 tablespoon
- lime zest from 1 lime
- 1 teaspoon chili powder
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
Garlic Lime Crema
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic grated on microplane
- 2 teaspoons lime juice from 1 lime
- ¼ teaspoon salt
For the Tacos
- 8 corn tortillas
- 2 cups shredded Oaxaca cheese
- Pickled red onions
- Extra cotija cheese
- Chopped cilantro
- Tajín
- Lime wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the garlic and cook for another 30 seconds. Remove from the heat and let cool slightly.
- In a large bowl, stir together the mayonnaise, Greek yogurt, lime juice, lime zest, chili powder, cotija cheese, and cilantro. Fold in the cooked corn until evenly coated.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, garlic, lime juice, and salt until smooth. Set aside.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper if desired.
- Lay the tortillas flat on the baking sheet. Sprinkle Oaxaca cheese over one half of each tortilla, then fold them over and gently press to seal. You can use toothpicks to gently seal if needed.
- Bake for 10 to 12 minutes, carefully flipping halfway through, until the tortillas are crisp and the cheese is melted and golden around the edges.
- Open each taco shell and fill with the street corn mixture. Drizzle with garlic lime crema and top with pickled red onions, extra cotija cheese, cilantro, Tajín, and a squeeze of fresh lime.
- Serve immediately while the taco shells are crispy.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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