Crispy Corn Tacos

These are AMAZING! Cheesy Mexican style street corn in a crispy (baked) tortilla.

Ingredients

• 4 ears of corn, cut from the cob

• 1 clove garlic, grated

• 1 teaspoon ancho chili powder

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1/2 teaspoon cayenne

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons, cilantro chopped

• 1 jalapeno, chopped

• 1 lime, juiced

• 1/4 cup mayo

• 1/4 cup sour cream

• 2 tablespoons butter

• 2 cups Monterey Jack cheese

• 8 small flour tortillas

• 2 tablespoons olive oil

Instructions

1. Heat oven to 400 degrees.

2. Heat butter in a skillet over medium heat. Add the corn, garlic, jalapeno, chili powder, cumin, coriander, cayenne, salt and pepper. Saute for 5 minutes until the corn starts to caramelize. Take off the heat and add the mayo, sour cream, and 1 cup of cheese.

3. Brush 1 tablespoon olive oil on a sheet pan. Add a scoop of corn to a tortilla and top with more cheese. Fold the tortilla and brush with olive oil. Repeat with the remaining tortillas.

4. Bake the tacos for 10 minutes, flipping half way through. Serve with extra limes and cilantro.

Note: For the kids I skip the corn and make baked cheesy quesadillas - they are a hit!

Takes 30 minutes

Serves 4