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
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- 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:
- Heat the olive oil in a large skillet over medium heat for about 30 seconds.
- Add the frozen corn and cook for 6-7 minutes, stirring frequently, until warmed through. (Do not overcook or the corn can become mushy.)
- 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.
Assemble the tacos:
- 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.)
- 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.)
- Top each tortilla with refried beans, then top with the street corn mixture.
- Garnish with extra crumbled queso fresco and fresh cilantro.