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4.30 from 10 votes

Mini Mexican Street Corn Salad Tacos

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: Mexican
Keyword: mexican street corn salad, mini tacos, tacos
Servings: 28
Calories: 68kcal


For Tacos

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

For Salad

  • 2 cups corn (about 3 ears), cut from the cob
  • 1 tablespoon 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 tablespoon lime juice (from 1 lime)
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon salt
  • 1 tablespoon sour cream (or yogurt)
  • 1 tablespoon mayonnaise
  • 1/2 cup cotija cheese (or feta), crumbled


  • Preheat your oven to 375 F degrees. 
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.



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.
Did you make this recipe? Don't forget to give it a star rating below!


Serving: 1mini taco | Calories: 68kcal | Carbohydrates: 8.74g | Protein: 3.1g | Fat: 2.59g | Saturated Fat: 0.756g | Polyunsaturated Fat: 0.405g | Monounsaturated Fat: 1.199g | Trans Fat: 0.001g | Cholesterol: 3mg | Sodium: 175mg | Potassium: 97mg | Fiber: 1.2g | Sugar: 1.27g | Vitamin A: 550IU | Vitamin C: 7.4mg | Calcium: 80mg | Iron: 0.5mg