These tasty street corn tacos are filled with creamy street corn, refried beans, and fresh cilantro for a delicious dinner! These flavorful tacos can be ready in just 15 minutes!

street corn tacos
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I’ve made countless versions of street corn over the years, but I’m not sure why it took me this long to put it in a taco! I paired it with refried beans to add some fiber and protein to these tacos — and the flavors work so well together! These tacos come together in about 15 minutes and they can be customized with extra toppings like avocado or hot sauce. I know you’re going to love these!

Ingredients & Substitutions

  • Corn – I used frozen corn because it’s what I usually have on hand, but you can substitute it with fresh corn or canned corn. Keep in mind you’ll want to reduce the cooking time slightly if the corn isn’t frozen.
  • Refried Beans – Store-bought or homemade vegetarian refried beans provide a creamy, protein-packed base for the tacos. Be sure it’s vegetarian as traditional refried beans contain lard.
  • Queso Fresco – This mild, crumbly cheese adds creaminess and a touch of saltiness. If you can’t find queso fresco, feta cheese makes a great substitute.
  • Jalapeño – Diced jalapeño adds a mild kick, but you can remove the seeds or skip it for a milder flavor.
  • Lime Juice – Fresh lime juice brings brightness and balances the creamy flavors.
  • Garlic & Chili Powder – These add depth and a little heat to the corn mixture.
  • Cilantro & Red Onion – Fresh cilantro and diced red onion add freshness and crunch to every bite.
  • Tortillas – Use flour or corn tortillas, depending on your preference. If you like crispier tacos, lightly toast them before assembling them.

How to Make Street Corn Tacos

In a large bowl, combine mayonnaise, cheese, and lime juice.
Stir in diced jalapeño, red onion, cilantro, chili powder, and garlic.
Add the cooked corn to the mixture and stir until well coated. Season with salt to taste.
Spread a layer of refried beans on each tortilla.
Top with a generous spoonful of the street corn mixture.
Garnish with extra crumbled queso fresco and fresh cilantro.

Taco Variations

One of the best things about these street corn tacos is how easy they are to customize! Here are a few ways to switch things up:

  • Make them vegan – Use vegan mayonnaise and dairy-free cheese (Trader Joe’s makes a vegan feta that works great!) to make this recipe vegan.
  • Spice things up – Add hot sauce, chipotle powder, or extra jalapeños for extra heat.
  • Add a little crunch – Try adding shredded cabbage on top or serve these in hard tacos, if you want to add some crunch!

Frequently Asked Questions

  • Can I make these ahead of time? Yes! You can prepare the street corn filling up to 24 hours in advance and store it in the fridge. Assemble the tacos just before serving for the best texture and flavor.
  • Can I use fresh corn instead of frozen? Absolutely! Just cut fresh corn kernels off the cob and cook them in a skillet the same way. (Fresh corn will cook a little faster.)
  • Are these tacos gluten-free? Yes, if you use corn tortillas, these tacos are 100% gluten-free! Be sure to check the label on your refried beans to ensure they’re gluten-free as well.
  • Are refried beans vegetarian? Traditional refried beans use lard, so be sure to use vegetarian refried beans!
  • What’s the best way to reheat leftovers? The street corn part of the tacos can be reheated or you can enjoy it cold. I like to heat the refried beans and tortillas in the microwave.

Other Street Corn Inspired Recipes

If you enjoy the flavors in this recipe, try my street corn flatbread, street corn soup, or street corn kale salad!

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Street Corn Tacos

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 tacos 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

These tasty street corn tacos are filled with refried beans, creamy street corn, and fresh cilantro for a delicious dinner! These flavorful tacos can be ready in just 15 minutes!

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 12 oz frozen corn
  • 2 tablespoons mayonnaise
  • 4 oz queso fresco, crumbled
  • 1 tablespoon fresh lime juice
  • 1 small jalapeño, diced
  • 2 tablespoons diced red onion
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon chili powder
  • 1 cloves garlic, finely minced
  • 1/4 teaspoon salt (or to taste)
  • 8 (6-inch) flour or corn tortillas
  • 1 (15oz) can vegetarian refried beans (store-bought or homemade)
  • Extra cilantro and crumbled queso fresco for garnish

Instructions

Prepare the street corn filling:

  1. Heat the olive oil in a large skillet over medium heat for about 30 seconds.
  2. Add the frozen corn and cook for 6-7 minutes, stirring frequently, until warmed through. (Do not overcook or the corn can become mushy.)
  3. In a large bowl, combine mayonnaise, cheese, and lime juice.
  4. Stir in diced jalapeño, red onion, cilantro, chili powder, and garlic.
    Add the cooked corn to the mixture and stir until well coated.
  5. Season with salt to taste.

Assemble the tacos:

  1. Transfer the refried beans to a microwave safe bowl and microwave for 30 second intervals, stirring between each one, until heated through. (Or you can warm them in a skillet on the stovetop.)
  2. Place the tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 15 seconds to warm the tortillas. (You can also heat them on the stoveop, if preferred.)
  3. Top each tortilla with refried beans, then top with the street corn mixture.
  4. Garnish with extra crumbled queso fresco and fresh cilantro.