Deep Fried Tacos and Mexican Street Corn Salad

Well. It’s official. I’ve gone off the “Despacito” deep end. I’ve listened to it so many times that I, someone who speaks zero Spanish except for counting to 10 and saying Hello, can flawlessly sing the chours. Go ahead. Clap for me. I’ll wait 😏

But in all seriousness… hearing Despacito on the radio every time I turn it on has had me straight up craving authentic Mexican food. (Is that weird?) Now, Manistee is pretty much lacking in the Mexican department so my dad decided to whip up one of our favorite Mexican (non-authentic but still freakin’ awesome) dishes…. Deep Fried Tacos and Mexican Street Corn Salad.

It was SO YUMMY that I changed my blog topic for today so I could share this with all of you immediately. Because trust me, you’re going to want to make these for dinner tomorrow night, alongside a massive margarita!

Shopping List for Street Corn Salad 

  • 6 ears of sweet corn (grilled and shucked)
  • 1 can (4 ounces) of diced green chilies
  • 2 garlic cloves, minced
  • 1/2 small red onion, finely chopped (I prefer sweet onion!)
  • 3/4 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro (If you’re not huge on cilantro, use a little bit less)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons mayo
  • 2 tablespoons sour cream
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt

Shopping List for Deep Fried Tacos

  • Egg Roll Wrappers
  • One Egg
  • Vegtable Oil
  • Taco Meat (Make up your meat before you begin cooking everything else!)
  • Refried Beans
  • Cheese
  • Lettuce (and any other veggies you like!)
  • Sour Cream
  • Salsa

Start your dinner by making up your Street Corn Salad first! Just so you know, we did not come up with this recipe on our own! There are tons of Mexican Street Corn Salad recipes out there, and they all pretty much call for the same thing 🙂

For the BEST tasting corn, grill it like you would corn on the cob. Once it cools, shuck it so that you’re left with just the kernels. (You can do this ahead of time and freeze it… that’s what we did!)

In a large bowl, stir together chilies, garlic, onion, 1/2 cup of cotija, lime juice, mayo, sour cream, chili powder, cayenne and salt. Mix well.

Now, slowly add in your corn while stirring. Add the rest of the cotija to the top, and put in the fridge to chill. (This can be served warm too… it’s up to you! I prefer it cold.)

While your Street Corn Salad chills, it’s time to start making up your tacos! First you need to make an egg wash. Don’t worry… it’s super simple! Just crack your egg and add a little bit of water, then whisk. You can use this as the “glue” to hold your taco wrap together.

Grab an egg roll wrap and fill with meat, beans and cheese. Roll them up like you would an egg roll. (Fold two diagonal corners in, then start rolling from the other bottom corner to the diagonal top corner.) Then dip your finger in the egg wash and “glue” together the seems.

Once you’ve got your tacos all wrapped up, it’s time to deep fry them! Heat your oil in a large pan (unless you have a deep fryer like I do!) to about 350 degrees. Fry a few rolls at a time until they are golden brown.

Serve on a bed of lettuce topped with cheese, veggies, salsa and sour cream!

And guys… that’s it! How simple is that?! And not to mention completely delicious!

I’m off to snuggle in and watch some TV with my Momma. It’s absolutely pouring outside and a little bit chilly. Dare I say… it’s starting to feel like fall?!

Have a wonderful weekend my loves! I’m back Sunday with a weekend round up! We’ve got a lot of fun things planned, so it should be a good one!




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