Mexican Street Corn & Summer Asada Tacos

summer street asada tacosmexican street corn

After an unintentional hiatus on The Coastal Countertop this summer, I’m back and ready to make the most of the amazing summer ingredients out there. My obsession as of late is none other than corn! It is everywhere these days – the best can be found at your local farmer’s market. And if you’re lucky enough to have a grill available to you, fire it up because corn is best when grilled and dressed to perfection. Mexican street corn takes me back to childhood days when it was safe enough to roam around in Baja with a cob in one hand and a taco in the other. I’ve recreated these amazing summer flavors in the recipes below. Behold, Mexican Street Corn and Summer Asada tacos. You’ll find making them together is both easy and thrifty, they use many of the same ingredients.

mexican street corn

Crema Cotija sauce (for both the corn and tacos):

  • 4 tbsp. Crema Mexicana (found at specialty grocery stores or Mexican markets)
  • 1/2 cup Cotija cheese, crumbled 
  • 2 tsp. paprika – or more , to taste
  • juice of 2 limes

Combine the above ingredients in a processor, blender, or bowl + whisk. Mix until creamy but still chunky from the cotija. Set aside.

Mexican Street Corn (makes 3 whole or 6 half):

mexican street corn

  • 3 ears of corn, husked
  • Crema Cotija sauce (above)
  • dash of paprika
  • 3 lime wedges
  • cilantro to garnish
  • 1/8 cup Cotija cheese, crumbled
On an outdoor grill, or grill pan on the stove, grill the corn until it browns, turning often. This should take 10  minutes or less. If you plan to serve with Summer Asada tacos (below), set one cob aside. Remove from grill, smother (no, really – do it) with Crema Cotija sauce, top with a dash of paprika, a few sprigs of cilantro, some crumbled cotija, and serve with a lime wedge. Serve hot and with a napkin or two (it can be very messy!).

Summer Asada Marinade:

  • 1 lb. flank or skirt steak
  • 1/4 cup olive oil
  • juice of 2 limes
  • juice of 1/2 orange
  • one handful of cilantro
  • 2 garlic cloves, smashed
  • 1 splash of white vinegar
  • salt, pepper, to taste
  • dash paprika
Combine everything besides the steak in a processor, blender, or bowl + whisk. Mix well, and let steak marinate for 1-2 hours, or overnight in an airtight container or freezer bag.

Summer Asada Tacos (makes 4):

    • 1 lb. flank or skirt steak, marinated (see above)
    • 4 corn tortillas
    • 1 avocado, cubed
    • 4 tbsp. Crema Cotija sauce (above) 
    • A few stems of cilantro to garnish
    • 4 lime wedges
    • one grilled corn (cut off the cob)
    • 1/8 cup Cotija cheese, crumbled

Grill carne asada on your outdoor grill or indoor grill pan (set to high) , for just a couple minutes on each side until cooked to medium-rare or medium. Meanwhile, put the corn tortillas on the grill, or on a frying pan, for just one minute on each side, until they begin to bubble. Remove the steak and tortillas from heat. Put one tablespoon of Crema Cotija sauce on each tortilla, then cover with cut corn, cubed avocado, steak, and cilantro. Top with crumbled Cotija and serve with a wedge of lime.

mexican street corn summer asada tacos


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