Ingredients:

  • 1/4 cup full-fat Mayonnaise
  • 1/4 cup Mexican Crema or Sour Cream
  • 2 Tbsp freshly squeezed Lime Juice
  • 1/2 tsp Chili Powder (Ancho or standard)
  • 1/2 tsp Hot Sauce (e.g., Cholula or Valentina)
  • 1/4 tsp Garlic Powder
  • Salt (Kosher or sea), To taste
  • 4 cups Corn Kernels (fresh or thawed/dried frozen)
  • 1 Tbsp Neutral Oil (Canola or Grapeseed)
  • 1 Tbsp Unsalted Butter
  • 1/4 cup Red Onion, finely diced
  • Black Pepper, To taste
  • 12 Corn Tortillas (4-6 inch)
  • 1/2 cup Cotija Cheese, crumbled
  • 1/4 cup fresh Cilantro, chopped
  • Tajín seasoning or smoked paprika, For dusting

Instructions:

  1. Whisk the Dressing: In a small bowl, combine the mayonnaise, crema, lime juice, chili powder, hot sauce, garlic powder, and a pinch of salt. Whisk vigorously until smooth and emulsified. Taste and adjust seasoning until creamy and tangy. Set aside.
  2. Prep the Components: Finely dice the red onion and chop the cilantro. Ensure the corn kernels are completely dry if using frozen (crucial for proper charring).
  3. Heat the Pan: Place a large cast iron skillet over high heat. Add the neutral oil. Wait until the oil is shimmering and just beginning to smoke.
  4. Char the Corn: Add the corn kernels (do not overcrowd the pan). Spread them into a single layer. Do not stir for the first 2-3 minutes, allowing deep brown, almost black, charred spots to develop.
  5. Finish Sautéing: Once the corn is adequately charred (approximately 5-7 minutes total), add the butter and the diced red onion. Sauté for an additional 2 minutes until the butter melts and the onion is slightly softened but still has a bite. Season lightly with salt and pepper. Remove from heat.
  6. Mix the Filling: Transfer the charred corn mixture into a medium mixing bowl. Add half of the prepared Creamy Lime Dressing and stir gently to coat.
  7. Add Cheese and Herbs: Add half of the crumbled Cotija cheese and half of the chopped cilantro to the corn mixture. Stir just until combined.
  8. Warm the Tortillas: Heat the tortillas one by one on a dry griddle or pan for 30 seconds per side until pliable and slightly puffy. Keep them warm wrapped in a clean kitchen towel.
  9. Assemble the Tacos: Spoon 2-3 tablespoons of the corn filling into the centre of each warm tortilla.
  10. Garnish: Top generously with the remaining Cotija cheese, a final dusting of Tajín or smoked paprika, and a sprinkle of fresh cilantro. Serve immediately.