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  • glennapritzlaff

Mexican Street Corn Taco Salad




We eat tacos every Tuesday in this house, the kids love them and they usually have a very busy Tuesday. They are growing like weeds and are so hungry at the end of the day so I'm very happy to please. Who doesn't love a taco?! I have a go-to seasoning blend that I will share below and alternate between beef, ground turkey, bison, and even elk (yes, my kids will eat any of the above).

Fresh summer corn is finally arriving in the grocery store and I just had to have it tonight. We all love Mexican Street Corn and I thought it would be fun to combine the two dishes into one simple meal. I love a good hard shell taco but I always overfill mine and Johnny and I usually end up crushing the shells and turning ours into a giant messy salad. Having a composed dish is fun from time to time and I had a good time with this one. I shared some abbreviated directions for tonight's salad below.


What you need:


For the taco meat:


1 lb ground beef, bison, or elk


Taco Seasoning Blend:

2 1/2 tsp. cumin

2 tsp chili powder

1/2 tsp. smoked paprika

1/4 tsp. dried crushed chipotle chili

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. dried oregano

1/4 tsp. black pepper

1 tbsp ketchup (yes, adds a touch of tomato sweetness and balances the smokey/spicey)


For the Mexican Street Corn Dressing:


1/2 cup sour cream

1/2 cup mayo

2 limes, 1 lemon juiced

1 tsp cumin

1 tsp chili powder

2 tsp dried cilantro

salt and pepper

3 tbsp grated cotija cheese


Stir until well combined, make at least 15 minutes in advance so flavors can develop.


Roast or Grill 3 corn cobs and slice the kernals off the cob after they have cooled.


Cook your meat in a sauté pan over medium heat and add the spices when about 1/2 of it is no longer pink. Stir occasionally and break up the meat until it's cooked through.


For the salad I combined about 2 heads of romaine finely chopped, 1 avocado pitted and chopped, all of the corn, about 1/3 of the dressing, and a bit more cotija and crushed taco shells for topping.


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