Mini Mexican Street Corn Salad Tacos

Last updated on June 29th, 2018 at 03:56 pm

These Mini Mexican Street Corn Salad Tacos are the perfect little tacos for parties or get togethers. Filled with my favorite summer salad, Mexican street corn, they are pretty easy to put together and a crowd favorite!

This post is brought to you in partnership with Flatout! Although I’ve been compensated for my time, all opinions are 100% my own.

I think I’m in a mini food phase because all I want to make are mini appetizers and mini desserts. Maybe because they’re so darn cute and who doesn’t love mini foods. Like these mini tacos. They’re filled with my favorite summer salad, Mexican street corn salad, which is so good, I could literally eat this salad every single day.

I made these mini tacos using Flatout flatbreads, The Original. Flatout has many different products, so feel free to use whichever one you like. This is such a cool hack to make mini tacos out of of these flatbreads. All you need are a 4 inch cookie cutter and a 12 cup muffin pan.

Basically you cut out rounds with the cookie cutter, flip over your muffin pan and place each shell in between the muffin cups. I did spray the muffin pan and the shells with some cooking spray so they turn out crispier. This is such a great idea, and so fun to make with kids.

I used my recipe for my Mexican street corn salad, which is just to die for, I did reduce the quantities a bit, but feel free to make the entire salad because here’s the great thing about this. Don’t throw away the leftover flatbreads. I placed them on a baking sheet and baked them in the oven until they crisped up, then broke them up into smaller pieces. You then just dip them in the leftover salad, and you’ve got chips and dip. And trust me, it’s real good!

The other option you have here, is to forgo the Monterey Jack cheese and just fill the tacos with the salad, then top them with some more cotija cheese and cilantro. You don’t even have to bake them again, just serve them like that. Again, really good!

Hope you give these mini tacos a try, they won’t disappoint!

Try some of my other recipes using Flatout flatbreads:

• Chimichurri Steak Quesadillas
• Cheesy Chicken Veggie Rollups
• Southwestern Wraps
• Tex Mex Breakfast Wraps

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with

5 from 1 vote

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Mini Mexican Street Corn Salad Tacos

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

These Mini Mexican Street Corn Salad Tacos are the perfect little tacos for parties or get togethers. Filled with my favorite summer salad, Mexican street corn, they are pretty easy to put together and a crowd favorite!

Course: Appetizer

Cuisine: Mexican

Servings: 28

Calories: 68 kcal

Author: Joanna Cismaru

Ingredients

For Tacos

• 1 package Flatout flatbreads (I used Original, 7 flatbreads in a package)
• 1 cup Monterey Jack cheese or Mozzarella, shredded
• 1 tbsp fresh cilantro chopped

For Salad

• 2 cups corn (about 3 ears), cut from the cob
• 1 tbsp olive oil
• 1/2 red bell pepper chopped
• 1/2 small red onion chopped
• 1/4 cup fresh cilantro chopped
• 3 green onions chopped
• 1/2 jalapeno chopped (about 1 tbsp)
• 1/2 avocado chopped
• 2 tbsp lime juice (from 1 lime)
• 1/4 tsp cumin ground
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper ground
• 1/4 tsp salt
• 1 tbsp sour cream (or yogurt)
• 1 tbsp mayonnaise
• 1/2 cup cotija cheese (or feta), crumbled

US Customary - Metric

Instructions

1. Preheat your oven to 375 F degrees. 

2. Cut 4 rounds out of each flatbread with a 4 inch cookie cutter. You will get 28 shells. You may be able to cut 5 rounds out each flatbread.

3. Flip a 12-cup muffin pan and spray it with cooking spray. Place each shell in between the muffin cups, see video. Bake for 5 to 6 minutes until they start to turn golden brown. Let cool. Repeat with remaining shells.

4. Cut the corn off the cob. I used 3 ears to get about 2 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
   

5. Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.

6. Transfer the corn to a large bowl and let it cool for a couple minutes. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

7. Arrange the mini tacos in a 9x13 inch baking dish. Fill each taco with a tbsp or two of the salad. Sprinkle the Monterey Jack cheese or mozzarella cheese over the tacos.

8. Place the baking dish in the oven and bake for another 5 minutes or until the cheese has melted. Garnish with chopped cilantro and serve warm.

Recipe Video

Recipe Notes

Do not throw out the leftover flatbread after cutting out the taco shells. Place them on a baking sheet and bake them for 5 minutes until they crisp up. Break them into pieces and dip into the leftover salad. The salad makes for a great dip.

 

I used Monterey Jack cheese to top the mini tacos because it's mild in flavor and melts nicely. However, you could top the tacos with cotija cheese or feta cheese, in this case no additional baking is required.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

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