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Street Corn Tacos

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Potato Type: White
Cuisine: American
Prep Method: Fried


Main Dish



Taco Shell


Street Corn Salad

  • 3 ears of corn, shucked and kernels removed (about 3-4 cups depending on how large your corn is)
  • 2 tablespoons mayo
  • 2 ounces cotija cheese, freshly grated or crumbled
  • 1 teaspoon smoked paprika
  • 2 ounces green onion stalk, finely chopped
  • Handful of freshly of chopped cilantro
  • Salt and pepper, to taste

Garlic Aioli

  • 1/4 cup roasted garlic cloves
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil


Taco Shell

  1. Slice on Mandoline/place in taco fry holder and lower into the fryer to create crispy potato shell.

Street Corn Salad

  1. Combine all ingredients then reserve to build tacos.

Garlic Aioli

  1. Add roasted garlic to Vitamix + Mustard then blend on medium, turn up speed and stream oil until aioli is made.


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Recipe By: Chef Joshua Ingraham

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