Mexican Street Corn Beef Tacos with Cotija and Lime Crema

Per serving  859 kcal · 36g protein · 82g carbs · 56g fat

Ingredients

• 250 g ground beef
• 15 ml butter
• 200 g fresh corn kernels
• 1 count garlic clove
• 2 ml chili powder
• 2 g salt
• 45 ml lime juice
• 5 ml cumin
• 120 ml sour cream
• 4 count tortillas
• 30 g cotija cheese
• 10 g fresh cilantro
• 1 count lime

Steps

1. Brown 250g ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until no pink remains, about 5 minutes. Drain excess fat and set aside.
2. In the same skillet, melt 15ml butter over medium heat. Add 200g fresh corn kernels and cook, stirring occasionally, for 3 minutes until lightly charred. Stir in 1 minced garlic clove, 2ml chili powder, and a pinch of salt. Cook 1 more minute, then transfer to a bowl.
3. Return the cooked beef to the skillet and stir in the corn mixture. Add 30ml lime juice and 5ml cumin. Taste and adjust salt if needed. Keep warm on low heat.
4. Make the lime crema: whisk together 120ml sour cream, 15ml lime juice, and a pinch of salt in a small bowl until smooth.
5. Warm 4 small tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
6. Fill each warm tortilla with the beef and corn mixture. Drizzle with lime crema and top with 30g crumbled cotija cheese and 10g fresh cilantro. Serve with lime wedges.