These vegetarian Spicy Corn and cheese tacos are packed with classic flavours - the heat of jalapeño chilli, the smokiness of paprika, and the freshness of coriander and lime.
And to top it off, a creamy cheese sauce that adds a rich and indulgent touch to every single delicious bite!
Which tortillas work well for the tacos?
You can go for my simple homemade flour tortilla recipe or opt for my homemade corn tortillas. If you're short on time, grabbing store-bought works too.
I went with my simple flour tortilla recipe, rolling them out to 4-inch / 10cm diameter.
In case you only have large tortillas on hand simply use a cookie cutter or a cup along, with a knife to trim them down to the desired size.
How to make Spicy Corn and cheese tacos
This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.
Filling
- Step 1: Heat a large pan over medium-high heat. Once hot, add in fresh or frozen corn kernels.
- Step 2: Cook for about 10 minutes, stirring occasionally. It is done when the kernels are soft and are spotted with deep shades of brown. Take the pot off the heat, and set aside.
- Step 3: Heat oil in a pan over medium heat. Add chopped onion, chopped jalapeño, and crushed garlic, cooking for 2-3 minutes.
- Step 4: Then, add diced red bell pepper and paprika. Crushed dried chilli is optional.
- Steps 5 and 6: Mix in the cooked corn and lime juice and cook for about 2 minutes. Season with salt and ground black pepper. Remove from the stove and set aside.
Cheese sauce
- Step 7: In a saucepan, melt butter over medium heat.
- Step 8: Add the flour and keep stirring for 1 minute until it transforms into a thick, paste-like consistency.
- Step 9: Add ½ of the milk and mix to dissolve the paste into the milk.
- Step 10: Then add remaining milk and mix until lump free (use whisk if required). Cook, stirring/whisking regularly, for about 2 minutes or until thickened to a cream consistency.
Step 11: Switch off the stove or take the pot off the heat, then add the cheese, a little at a time.
Step 12: Stir until it melts and the sauce achieves a thick, creamy consistency.
Assemble the tacos
- Step 13: Place tortillas on a pan over low heat, flipping once and warming them for about 30-40 seconds.
- Step 14: Assemble the tacos by putting approximately a tablespoon of cheese sauce in the center of each tortilla, followed by some filling.
- Step 15: Top with coriander, chopped scallion (green onion), chopped red or white onion, and jalapeño slices. Finish it off by drizzling or adding more cheese sauce on top.
Tips for the cheese sauce
Room Temperature Cheese: Allow the cheese to come to room temperature before adding it to the sauce. Cold cheese can be harder to melt smoothly.
Shred your own cheese: Freshly shredded cheese is the key to a smooth and creamy texture. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture.
Gradual Addition: Add the cheese slowly to the sauce, allowing it to melt gradually.
Low Heat: Remove the sauce from heat before adding the cheese to avoid high temperatures that can cause the cheese to become grainy or stringy.
Constant Stirring: Stir the cheese continuously with a spatula as it melts to ensure a smooth and consistent texture.
Salt in cheese: Certain cheddar can be quite salty, therefore, I recommend sampling the sauce after cooking and adjusting the salt to your liking.
Enjoy ♡
Recipe
Spicy Corn and cheese tacos
Filling
- 2 cups (330 g) fresh or frozen corn (sweetcorn, whether fresh or frozen, is also suitable)
- 2 Tablespoons (30 ml) canola or vegetable oil (olive or avocado oil can also be used)
- ½ cup (91 g) red or white onion, chopped
- 1 - 2 jalapeño, chopped
- 2 cloves garlic, crushed
- ½ cup (70 g) red bell pepper, chopped
- 1 teaspoon paprika (add more or less according to taste)
- 1 teaspoon crushed dried chili (optional)
- ½ teaspoon salt (or to taste)
- ½ Tablespoon (7 ml) freshly squeezed lime juice
Cheese Sauce
- 2 Tablespoons (30 g) butter (can use salted or unsalted)
- 2 Tablespoons 16 g all purpose flour (plain flour)
- 1 cup (240 ml) whole milk (divided)
- 1 cup (120 g) shredded cheddar cheese (at room temperature), (see notes below)
- Salt and pepper to taste see note 1
For serving
- 10 mini tortillas (about 4-inch / 10cm diameter)-see note 2
- coriander, chopped
- scallion, chopped (green onion)
- red or white onion, slices or diced
- jalapeño slices
- Lime wedges
Make the filling
- Heat a large pan over medium-high heat. Once hot, add in fresh or frozen corn kernels.2 cups (330 g) fresh or frozen corn
- Cook for about 10 minutes, stirring occasionally. It is done when the kernels are soft and are spotted with deep shades of brown. Take the pot off the heat, and set aside.
- Heat oil in a pan over medium heat. Add chopped onion, chopped jalapeño, and crushed garlic, cooking for 2-3 minutes.2 Tablespoons (30 ml) canola or vegetable oil, ½ cup (91 g) red or white onion, chopped, 1 - 2 jalapeño, chopped, 2 cloves garlic, crushed
- Then, add diced red bell pepper and paprika. Crushed dried chilli is optional.½ cup (70 g) red bell pepper, chopped, 1 teaspoon paprika, 1 teaspoon crushed dried chili
- Mix in the cooked corn and lime juice and cook for about 2 minutes. Season with salt and ground black pepper. Remove from the stove and set aside.½ Tablespoon (7 ml) freshly squeezed lime juice, ½ teaspoon salt
Make the cheese sauce (see tips below for a smooth cheese sauce)
- In a saucepan, melt butter over medium heat.2 Tablespoons (30 g) butter
- Add the flour and keep stirring for 1 minute until it transforms into a thick, paste-like consistency.2 Tablespoons 16 g all purpose flour
- Add ½ of the milk and mix to dissolve the paste into the milk.
- Then add remaining milk and mix until lump free (use whisk if required). Cook, stirring/whisking regularly, for about 2 minutes or until thickened to a cream consistency.
- Switch off the stove or take the pot off the heat, then add the cheese, a little at a time.1 cup (120 g) shredded cheddar cheese
- Stir until it melts and the sauce achieves a thick, creamy consistency.
Assemble the tacos
- Place tortillas on a pan over low heat, flipping once and warming them for about 30-40 seconds.10 mini tortillas
- Assemble the tacos by putting approximately a tablespoon of cheese sauce in the center of each tortilla, followed by some filling.
- Top with coriander, chopped scallion (green onion), chopped red or white onion, and jalapeño slices. Finish it off by drizzling or adding more cheese sauce on top.
- I went with my simple flour tortilla recipe, rolling them out to 4-inch / 10cm diameter
- In case you only have large tortillas on hand simply use a cookie cutter or a cup along, with a knife to trim them down to the desired size.
- Shred your own cheese: Freshly shredded cheese is the key to a smooth and creamy texture. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture.
- Low Heat: Remove the sauce from heat before adding the cheese to avoid high temperatures that can cause the cheese to become grainy or stringy.
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