Roadside Elote Taco Delight

A savory taco filled with charred elote (street-style Mexican corn) topped with creamy mayonnaise, spicy chili powder, and crumbly cotija cheese, all wrapped in a soft corn tortilla.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by grilling the corn. Preheat a grill or grill pan over medium-high heat. Place the husked corn directly onto the grill grates. Rotate occasionally, allowing the kernels to char until they are evenly golden brown, which should take about 10 minutes. This charring process enhances the corn's natural sweetness and adds a smoky flavor.
2. 2.
   While the corn is grilling, prepare the sauce. In a small bowl, mix the mayonnaise with half of the chili powder. This creates a creamy and spicy coating that will adhere to the corn. Use the back of a spoon to ensure the sauce is smooth and well-blended.
3. 3.
   Remove the corn from the grill and let it cool slightly for easy handling. Using a sharp knife, carefully cut the kernels off the cob. To do this, stand the corn vertically on a cutting board and slice downwards. This technique helps to keep the kernels intact.
4. 4.
   Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds on each side. This step makes the tortilla pliable and enhances its flavor, giving a soft, yet slightly crisp texture to the taco.
5. 5.
   Assemble the taco by spreading the mayonnaise mixture onto the tortilla. Spoon the grilled corn kernels on top, then sprinkle with cotija cheese and the remaining chili powder. The cheese adds a salty, umami element that balances the creaminess of the mayo. Serve immediately to enjoy the contrast of flavors and textures while warm.