Mexican Street Corn Walking Tacos are a fun twist on the traditional! All of the flavors of elotes in this portable meal.
Walking tacos are a popular choice for parties, games, camping, and picnics but this Mexican street corn version will wow them with new flavors and toppings!
Start by browning the ground chorizo pork sausage over medium-high heat. Drain the excess grease and set aside but keep warm.
Could the chorizo be substituted with another meat?
Yes, you could substitute another kind of meat for the chorizo in these Mexican street corn walking tacos. You could try taco meat, chipotle chicken, or shredded pork. Each one would bring a different flavor but would still be delicious!
Next comes the fresh, grilled, sweet corn which is the basis for this walking taco recipe. You can find my instructions for how to grill corn on cob here. Allow the corn to cool enough to be able to handle it and then cut it off of the cob.
Is there a way to use canned corn instead of fresh?
Yes, you can use canned corn, frozen corn, or leftover boiled corn instead of grilled corn on the cob. To get the “grilled” flavor without a grill, you can roast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until corn starts to brown.
Put the corn in a bowl and stir in mayonnaise, sour cream, and chipotle garlic seasoning.
To assemble the Mexican street corn walking taco, start by opening a small bag of Fritos corn chips. Crush them into smaller pieces. Then, fold down the sides of the bag to make it more sturdy.
Would other kinds of chips work?
We used Fritos to make these walking tacos but yes other kinds of chips would work as well. These little bags of lime tortilla chips would be delicious with the street corn and chorizo! Otherwise, you could try original tortilla chips or any flavor of Doritos that come in small bags.
Top the chips with the corn mixture, chorizo pork sausage, crumbled cotija cheese, and chopped cilantro.
Serve each Mexican street corn walking taco with a lime wedge that can be squeezed over the top before eating.
Tips for preparing ahead of time
The reason walking tacos are such a popular choice for camping, parties, and picnic is that everything can be prepared ahead of time and then assembled when ready to eat.
- Cook the chorizo pork sausage ahead of time and reheat it when needed.
- Combine the corn mixture and prep all of the toppings and store them in separate containers in the refrigerator until ready to use.
- Serve buffet style and use a crockpot to keep the meat warm.
- Put the bags of chips in a basket or large container.
- Gather all of the toppings containers onto a tray with spoons and mini tongs for serving.
- The beverages can go in a bucket with ice.
Want more walking taco recipes? Try these next:
A Hawaiian BBQ Pork Walking Taco is easy to make and full of flavor. This walking taco recipe is perfect for feeding a crowd at a backyard bash or party.
This Classic Walking Taco recipe for a convenient meal on the go without the need for a plate! Taco In A Bag is a popular choice for camping, parties, and picnics.
Mexican Street Corn Walking Tacos
Ingredients
- 1 lb ground chorizo pork sausage
- 4 cups grilled corn kernels
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- ½ teaspoon chipotle garlic seasoning
- 8 1 oz bags Fritos corn chips
Toppings
- ⅓ cup crumbled cotija cheese
- ½ teaspoon chipotle garlic seasoning
- ¼ cup chopped cilantro
- 8 lime wedges
Instructions
- Brown the ground chorizo pork sausage in a skillet over medium-high heat. Drain the excess grease. Set aside yet keep warm.
- Put the corn kernels, mayonnaise, sour cream, and chipotle garlic seasoning in a bowl and stir to combine.
- Open a bag of Fritos corn chips. Crush the chips into small pieces and fold down the top of the bag to make it more sturdy.
- Top with the corn mixture, chorizo pork sausage, cotija cheese, a dash of chipotle garlic seasoning, chopped cilantro, and a lime wedge.
Video
Notes
- If using canned corn, you can toast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until corn starts to brown to get the "grilled" flavor.
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