Street corn tacos are my current obsession.
Texture is everything to me — especially big, satisfying crunch — and these tacos deliver that in every bite.
They’re truly fantastic.
A few weeks ago on vacation we stopped at a taco truck that had a street corn tostada on the menu. I almost ordered it, but ended up choosing other items. When Eddie returned with the tostada I was thrilled—he’d read my mind. The tostada tasted like a bright, flavorful corn salad on a perfectly crispy base. It was so good that I had to recreate it as soon as we got home.
I swapped the tostada shell for charred corn tortillas and built a version where the corn salad is the star. Grilled sweet corn right off the cob, diced jicama for crunch, scallions, cilantro, a hit of chili powder and smoked paprika, and lots of lime — that’s the base.
Corn on corn: I know, but it works so well. The jicama adds a refreshing, powerful crunch you don’t get from corn alone. It’s slightly sweet and readily absorbs surrounding flavors, which makes it perfect in this salad.
And it is the crunchiest bite.
The tostada we tried was topped with a generous layer of mayo under the corn salad. That creamy layer was bold, and at first it seemed excessive — until the first forkful. The richness balanced the brightness and texture perfectly.
I kept the concept but lightened it for tacos: a garlic-lime mayo drizzle instead of thick layers. The garlic mayo adds creaminess and a little tang that plays beautifully with the sweet, charred corn and crunchy jicama. The trick is to drizzle the mayo on the warmed tortilla first, then add the corn salad so every bite becomes a creamy, crunchy combination.
I’ve made many grilled corn versions before and enjoy them in countless ways, but the jicama plus garlic mayo is a real game changer — surprisingly simple but so addictive. It’s quick, refreshing, and perfect for warm weather meals. Make it for dinner tonight.
Street Corn Tacos
Street Corn and Jicama Tacos with Garlic Drizzle
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Ingredients
street corn salad
- 4 ears corn, shucked
- 1 jicama, peeled and diced
- ½ cup chopped cilantro, plus more for serving
- ⅓ cup sliced green onions
- ¼ cup crumbled cotija cheese, plus more for topping
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon chili powder
- 1/8 teaspoon smoked paprika
- 1 lime, juiced and zest freshly grated
- corn tortillas for serving
- 8 corn tortillas, (or your favorite tortillas!), warmed
- lime wedges for spritzing
garlic lime mayo
- ½ cup mayo
- 2 garlic cloves, minced
- 1 lime, juiced
Instructions
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Preheat a grill to medium-high. Brush the corn with olive oil and season with salt and pepper. Grill the ears, turning occasionally, until they are golden and slightly charred, about 8 to 10 minutes. Remove from the grill and let cool slightly.
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When cool enough to handle, slice the kernels off the cob. In a large bowl, combine the corn, diced jicama, cilantro, green onions, cotija, chili powder, smoked paprika, salt and pepper. Stir in lime zest and juice to brighten the flavors.
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Mix the garlic lime mayo by combining mayo, minced garlic, and lime juice. Warm the tortillas, drizzle each with garlic mayo, then spoon the corn salad on top. Finish with extra cotija, cilantro, and a squeeze of lime. Serve immediately.
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