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Street Corn Tacos

Street Corn Tacos

 This recipe is also a great gluten free and dairy free option (use gluten free ingredients like gluten free tortillas and mayonnaise and exclude the feta cheese).


– 3 TBSP coconut oil

– 1 TBSP Tuscan Herb Collingwood Olive Oil

– 4 ears corn, shucked and kernels removed

– 2 cloves garlic, minced

– 2 TBSP mayo (home made if possible, avocado or olive oil mayo are ok too)

– 2-4 TBSP feta cheese (optional)

– 1/2 cup chopped cilantro

– 1 whole green chili pepper or jalapeno pepper, seeded and minced (use gloves!)

– 4 TBSP lime juice (2-4 limes)

– 1/2 TSP chili powder

– Salt to taste

– 2 lbs organic chicken breasts or thighs (can substitute with extra firm tofu), sliced

– 2 TBSP taco seasoning (home made if possible)

– 1/2 cup chopped shallots (optional)

– 1/ 2 cup chopped bell peppers

– Organic mixed salad greens and arugula

– Corn tortillas (or almond/cassava flour tortillas if Paleo/Whole30)


  1. Heat 2 TBSP coconut oil in large skillet until shimmering.
  2. Add in corn kernels and let them char. Then toss and stir until other side is also charred. Remove from skillet into a large bowl, and clean skillet.
  3. Add mayonnaise, garlic, chilli pepper or jalapeno, cheese, 2 TBSP lime juice, cilantro (saving some for garnish) and chilli powder to the corn. Mix and let sit.
  4. In the same skillet, add 1 TBSP coconut oil. Add in sliced chicken or tofu, taco seasoning, and stir and sautee until cooked.
  5. Use a separate skillet or microwave to warm tortillas.
  6. Add street corn to tortilla and top with chicken or tofu, cilantro, and chopped shallots.
  7. Serve immediately.
  8. For salad: add mixed greens and/or arugula to large bowl. Top with street corn, chicken or tofu, cilantro, chopped shallots and bell peppers.
  9. Mix 2 TBSP lime juice with 1 TBSP olive oil, salt, and pepper. Pour over salad mix and toss.