Spicy Corn and cheese tacos

PREP TIME 35

COOK TIME 30

TOTAL TIME 1 5

10 servings

These vegetarian Spicy Corn and cheese tacos are packed with classic flavors

Ingredients

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

Instructions

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.

Recipe Notes

1.Salt in cheese sauce: Certain cheddar or cheese can be quite salty, so I suggest tasting the sauce after cooking and adjusting the salt to your liking.

2. 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.

Tips for a smooth cheese sauce

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.

Gradual Addition: Add the cheese slowly to the sauce, allowing it to melt gradually. Constant Stirring: Stir the cheese continuously with a spatula as it melts to ensure a smooth and consistent texture.

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.

Nutrition