Ingredients
Grilled Corn and Jicama Salad
- 4 ears corn, shucked
- 1 jicama, peeled and diced
- ½ cup chopped cilantro, plus more for serving
- ⅓ cup sliced green onions
- ¼ cup crumbled cotija cheese, plus more for topping
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon chili powder
- 1/8 teaspoon smoked paprika
- 1 lime, juiced and zest freshly grated
Garlic Drizzle
- ½ cup mayonnaise
- 2 garlic cloves, minced
- 1 lime, juiced
For Serving
- 8 corn tortillas (or your favorite tortillas), warmed
- lime wedges for spritzing
Instructions
- Preheat and prepare the grill: Preheat your grill to medium-high heat. Brush each ear of corn with olive oil and sprinkle evenly with salt and pepper to season.
- Grill the corn: Place the ears of corn directly on the grill grates. Cook for about 8 to 10 minutes, turning occasionally, until the corn is golden and charred to your preference. Once done, remove from the grill and let cool slightly.
- Slice the kernels: When the corn is cool enough to handle, carefully slice the kernels off the cobs and place them into a large mixing bowl.
- Mix the corn salad: Add the diced jicama, chopped cilantro, sliced green onions, crumbled cotija cheese, chili powder, smoked paprika, salt, and freshly cracked black pepper to the bowl. Stir everything gently to combine. Then, stir in the freshly grated lime zest and lime juice for a fresh citrus flavor.
- Prepare the garlic drizzle: In a small bowl, combine the mayonnaise, minced garlic, and lime juice. Mix well until smooth and evenly blended.
- Assemble the tacos: Warm the corn tortillas according to your preference. Drizzle the garlic mayo sauce on each tortilla, then spoon several tablespoons of the corn and jicama salad mixture on top.
- Garnish and serve: Add extra cotija cheese and chopped cilantro over each taco. Serve alongside lime wedges for spritzing and enjoy your vibrant street-style tacos.
Notes
- You can adjust the level of char on the corn to your liking for a milder or smokier flavor.
- Jicama adds a crisp texture and subtle sweetness; if unavailable, you can substitute with diced cucumber.
- Warm tortillas thoroughly to make them pliable and enhance flavor.
- For a spicier kick, add a sprinkle of cayenne pepper or chopped jalapeños to the salad.
- These tacos are best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
