This Vegetarian Mexican Street Corn is made with sweet corn and mixed with roasted cherry tomatoes. Served in a Taco Bowl and perfect Cinco De Mayo recipe
Are you a fan of street foods?
Do you go hunting for food trucks over the weekend?
I am a huge fan of street food.
Especially if it is Mexican food.
Summer time means that there will be food trucks roaming all over and I just can’t wait to try all of them. I have seen loaded Mexican fries, empanadas, bite-sized enchiladas and 10 ingredient burritos. That is some serious street food!
The idea behind street food is that it can be mobile. So, I put them into homemade taco bowls. When the corn is wolfed down, you can devour the bowl too. What could be better!
For this corn, I decided to keep it as simple as possible. The only thing that takes time is roasting the cherry tomatoes. While the cherry tomatoes are roasting, you can chop / assemble the other ingredients.
Sweet corn, red onions, chipotle peppers in adobo sauce, jalapeno, cotija cheese, cilantro and lime juice come together in this Mexican street corn recipe. It has elements of sweet, spicy and tang which make them absolutely perfect comfort food.
What is your favorite street food?
Mexican Street Corn in Taco Bowl
Mexican Street Corn In Taco Bowl
Preheat Oven to 325°
In a bowl, add the halved cherry tomatoes
Add 1/4 tsp salt
Add 1/2 tsp black pepper
Add 1 Tbsp Extra Virgin Olive Oil
Mix well and place in baking tray
Bake for 20 minutes or until slightly crispy
Remove and let them cool for 5 minutes
In a bowl, add 2 cups of sweet corn
Add 1 cup of red onions
Add 1 Tbsp of chipotle pepper, finely diced
Add the roasted tomaotes
Add 3/4 cup of chopped cilantro
Add 1 Jalapeno
Add 1 cup of crumbled cotija cheese
Add 2 Tbsp lime juice, 1/2 tsp of salt and 1 tsp of cayenne pepper
Mix well and then transfer to taco bowl.
Top with sour cream or my creamy avocado dressing
Mix well and serve