Corn Tacos Recipe

Chef Stephen Barrett shares his recipe for delicious grilled corn tacos.

Serves 4

15 Mins

Ingredients:

• 1 pack soft taco shells
• 3 ears of corn – kernels removed from cob
• 1 tbsp olive oil
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 tomato, diced
• 1 green pepper, diced
• 1 tbsp taco seasoning
• ½ cup cilantro, chopped
• 1 lime juiced
• crumbled feta cheese to taste
• 1 sliced jalapeno
• spicy crema
• 1 cup sour cream
• 1 tin chipotle pepper in adobe sauce
• 1 lime juiced
• 1 tsp honey
• 1 garlic clove minced
• salt and pepper to taste

Directions:

1. To make the crème combine 1 cup sour cream, 1 tin chipotle pepper in adobe sauce, 1 lime juiced, 1 tsp honey, 1 garlic clove minced and mince in food processor. Add salt and pepper to taste. Set aside
2. Toast taco shells according to packaging
3. Remove corn kernels from cobs.
4. Heat pan to medium high and add, 1 tbsp olive oil, 1 shallot diced, and 2 garlic cloves minced. Cook for 2 minutes or until softened. Add corn, 1 tomato diced, 1 green pepper diced, 1 tbsp taco seasoning, ½ cup cilantro chopped, and 1 lime juiced. Cook on high until corn has charred.
5. To assemble tacos scoop one tablespoon of corn mixture into taco shell. Add Crumbled feta cheese to taste and sliced jalapeno. Top with crema.

By Chef Stephen Barrett