Inspired by Mexican elote—grilled street corn slathered in mayo, cheese, and chili—these tacos offer a dairy-free twist packed with smoky, zesty flavor. Elote has roots in Mexican street food culture, known for bold flavor and festive flair. Here, sweet corn is sautéed with spices and tossed in a tangy cashew crema, all tucked inside warm tortillas. It’s a fiesta in every bite!
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 4
Ingredients:
- 2 cups corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- Salt to taste
- 8 small corn tortillas
For Cashew Crema:
- 1/2 cup raw cashews (soaked 2 hrs or boiled 10 mins)
- Juice of 1 lime
- 1/4 cup water
- 1 clove garlic
- 1/4 tsp salt
Instructions:
- Blend all crema ingredients until smooth. Adjust water for desired consistency.
- Heat olive oil in a skillet. Sauté corn with paprika, chili powder, and salt until golden and slightly charred.
- Warm tortillas. Fill each with sautéed corn and a generous drizzle of cashew crema.
- Garnish with cilantro, lime wedges, or diced jalapeño if desired.
Flavor & Texture:
Tangy, smoky, and creamy with a little crunch. The cashew crema mimics the richness of mayo without the heaviness.
Tips:
- Add black beans or avocado slices for a more filling meal.
- Use chipotle powder for a deeper smokiness.
Nutritional Info (Per Serving):
- Calories: 310
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Sodium: 270mg
