These corn tacos are a quick, brilliantly satisfying way to put a lively dinner on the table. Baked corn under a stretchy cheese crust, fresh tomatoes, red onion, ham and crisp lettuce come together with a creamy, spicy sauce made with mayonnaise, sweet chili and sriracha. Simple to assemble, impossible to resist.
Ingredients
- Corn tortillas — 8 pcs.
- Sweet corn kernels, drained — 10.6 oz | 300 g
- Hard cheese, grated — 5.3 oz | 150 g
- Mayonnaise — 2.8 oz | 80 g
- Sweet chili sauce — 1.4 oz | 40 g
- Sriracha — 0.4 oz | 10 g (or to taste)
- Ham — 5.3 oz | 150 g
- Tomatoes — 5.3 oz | 150 g
- Red onion — 2.1 oz | 60 g
- Lettuce leaves — 2.8 oz | 80 g
- Vegetable oil — 1 tbsp | 1 tbsp
- Salt and black pepper — to taste
Step-by-step recipe
- Preheat the oven to 392°F | 200°C. Line a baking sheet with parchment and lightly brush it with vegetable oil.
- Spread the corn kernels in an even layer, seasoning with salt and pepper if desired. Scatter the grated cheese over the top.
- Bake for 20 minutes at 392°F | 200°C, until the corn is tender and the cheese is golden and melty.
- Mix the mayonnaise, sweet chili sauce and sriracha until smooth and well balanced; adjust the heat to taste.
- Dice the ham and tomatoes, slice the red onion into thin feathers, and wash and dry the lettuce leaves.
- Warm the corn tortillas in a dry skillet for 20–30 seconds per side, or heat them in the oven wrapped in foil.
- Assemble the tacos: spread a little sauce over each tortilla, add lettuce, the baked corn with cheese, ham, tomatoes and onion. Fold in half and serve warm.
Nutritional value per serving
| Calories | 540 kcal |
| Protein | 22 g |
| Fat | 33 g |
| Carbohydrates | 45 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 1200 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- No mayonnaise: swap in thick yogurt or a 1:1 mix of sour cream and yogurt for a lighter, fresher sauce.
- Choose your protein: turkey, grilled chicken, sautéed shrimp, or beans all work well instead of ham for a vegetarian-friendly version.
- Heat level: reduce the sriracha and increase the sweet chili sauce for a milder flavor, or add a pinch of chili flakes for extra fire.
- Tortillas or crunchy shells: you can use ready-made corn taco shells — just warm them in the oven for 3–4 minutes.
- Serving: add lime wedges, fresh cilantro and a spoonful of guacamole for a brighter finish.
- Storage: keep the fillings separate for up to 2 days in the refrigerator; reheat the tortillas and baked corn separately, then assemble just before serving.
FAQ
What can I use instead of ham in these tacos?
Great alternatives include baked chicken breast, turkey, sautéed shrimp or canned beans. Choose whichever suits your taste and diet.
Can I make the sauce without mayonnaise?
Yes. Use thick yogurt or sour cream, then add sweet chili sauce and a little sriracha. For balance, you can also add a pinch of sugar and a drop of lemon juice.
How do I reheat finished tacos without making them soggy?
It is best to keep the fillings separate. If the tacos are already assembled, reheat them for 5–6 minutes at 338°F | 170°C on a rack in the oven. This helps the tortillas dry out slightly while the filling warms through.