Mexican Street Corn Burrito
Grilled or charred corn wrapped in a flour tortilla with a savory filling and creamy sauce. Assembled warm with fresh toppings and a choice of protein or bean base.
Ingredients
Method
Heat a grill or cast-iron skillet over medium-high heat. Toss corn kernels with 1 tbsp olive oil, salt, and pepper.
Char the corn, stirring occasionally, for 8–10 minutes until kernels are blistered and golden. Transfer to a bowl.
In a small bowl, whisk together sour cream, lime juice, minced garlic, and a pinch of salt; set aside.
Warm the beans (if using) in a small saucepan over low heat with 0.5 tbsp olive oil, salt, and pepper; keep warm.
Warm tortillas in a dry skillet or over an open flame for 20–30 seconds per side until pliable.
Lay a warm tortilla on a flat surface. Spread 2 tbsp crema down the center, leaving a 2-inch border on all sides.
Layer half the warm beans or cooked protein, half the charred corn, half the red onion, and half the cilantro over the crema.
Fold the sides of the tortilla inward, then roll tightly from the bottom toward the top, keeping the filling secure. Repeat with the second tortilla.
Transfer burritos to a serving plate. Top with cotija cheese, sliced jalapeño, and remaining cilantro. Serve warm with extra crema on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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