Description
Mexican street corn dazzles taste buds with zesty spices and creamy textures dancing across palates. Grilled corn kernels kissed with tangy cotija cheese and spicy chili powder promise a quick culinary escape that delights you with authentic Latin American street food magic.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) lean ground beef
- 4 to 6 medium russet potatoes
Taco Seasoning and Spices:
- 1 ounce (28 grams) taco seasoning packet
Toppings:
- Shredded lettuce
- 1 cup (240 milliliters) cheddar cheese
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) salsa
- 1/2 cup (120 milliliters) guacamole
- 2 green onions
Instructions
- Prepare the potatoes by thoroughly washing and patting them dry. Pierce several small holes across the surface with a fork to allow steam to escape during baking.
- Wrap each potato individually in aluminum foil, ensuring complete coverage. Place in a preheated oven at 400°F for approximately 60 minutes until tender and easily pierced with a knife.
- While potatoes roast, heat a large skillet over medium-high temperature. Crumble ground beef into the pan, breaking into small fragments during cooking.
- Drain accumulated fat from the beef, then incorporate taco seasoning and recommended water quantity. Stir thoroughly to distribute seasoning evenly.
- Reduce skillet heat and allow beef mixture to simmer for 10 minutes, developing rich flavor profiles and ensuring meat is completely seasoned.
- Remove potatoes from oven, letting them rest for several minutes. Carefully unwrap and create a lengthwise slit along the top of each potato.
- Gently split open the potatoes, creating a pocket for filling. Generously spoon seasoned beef into each potato.
- Enhance with classic taco garnishes: shredded lettuce, sharp cheddar cheese, tangy sour cream, zesty salsa, creamy guacamole, and chopped green onions.
- Serve immediately while ingredients remain warm and potato skin maintains crisp texture.
Notes
- Swap ground beef with turkey or plant-based crumbles for a leaner, vegetarian-friendly version that still delivers bold taco flavors.
- Poke multiple holes in potatoes to ensure even cooking and prevent potential potato explosions in the oven.
- Opt for low-sodium taco seasoning to control salt intake and customize the spice level by mixing your own blend of chili powder, cumin, and paprika.
- Make ahead and reheat individual components separately to maintain potato crispiness and prevent soggy toppings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg