Street Corn Taco Board
A show-stopping taco board built around a creamy charred corn sauce with cotija and chili powder, surrounded by chipotle mayo, avocado crema, and salsa verde
Ingredients
- 2 cups corn grilled or roasted
- ⅓ cup mayo
- ¼ cup sour cream
- ½ cup cotija cheese crumbled
- 2 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup fresh cilantro chopped
- Warm tortillas grilled protein, and sauces for serving
Instructions
- Char corn in a dry cast iron pan over high heat until lightly blackened in spots.
- Whisk mayo, sour cream, lime juice, chili powder, and paprika until smooth.
- Fold in charred corn, cotija, and cilantro. Season with salt.
- Refrigerate 30–60 minutes before serving for best flavor.
- Arrange on a board with warm tortillas, protein, and complementary sauces.
Notes
- Canned fire-roasted corn works well when fresh corn isn't available.
- Make the sauce up to 2 days ahead — store covered in the fridge.
- Double cotija and a fresh lime squeeze right before serving for best presentation.