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Home » Vegetarian Main Dishes » Mexican Street Corn and Roasted Sweet Potato Tacos {vegetarian}

Mexican Street Corn and Roasted Sweet Potato Tacos {vegetarian}

Published: Jul 19, 2017 · Updated: Aug 21, 2020 · This post may contain affiliate links.

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Mexican Street Corn and Roasted Sweet Potato Tacos
Mexican Street Corn and Roasted Sweet Potato Tacos
Mexican Street Corn and Roasted Sweet Potato Tacos
Mexican Street Corn and Roasted Sweet Potato Tacos
Mexican Street Corn and Roasted Sweet Potato Tacos
mexican street corn and sweet potato tacos

Savory meets sweet in these delicious Mexican Street Corn and Roasted Sweet Potato Tacos. These easy tacos are loaded with flavor, and are completely vegetarian.

Mexican Street Corn and Roasted Sweet Potato Tacos

Let’s make Mexican Street Corn and Sweet Potato Tacos!

Mexico has one of the most robust street food cultures in the world. Mexican street foods are referred to as antojitos, which literally means “little cravings”. And that couldn’t be more accurate. One of the most common treats is Mexican street corn, which is traditionally served as corn on the cob, topped with a variety of spices and cotija cheese! For this recipe, I decided to create my own street corn to top some delicious sweet potato tacos.

The street corn recipe was adapted from one by Platings and Pairings. Her tacos looked so pretty and colorful, but of course I needed to have a meatless version.

I don’t care too much for mayonnaise, which is used in most street corn recipes, so I substituted olive oil instead. And I also adapted some of the seasonings and spice level to my liking.  I like my food to have a kick! So I use a good quality chili powder, and a lot of fresh jalapenos. If you prefer something milder, tone down the jalapenos and chili powder.

mexican street corn recipe

To make my vegetarian version, I used roasted sweet potatoes as my base taco filling. I am a huge fan of sweet potatoes! They are such a versatile ingredient. Roasted in the oven, with some olive oil, salt, and pepper – they have a great sweet and salty combo that can’t really be beat.

These tacos are more than enough for dinner. But if you want to put together a real Mexican spread, check out my Mexican Black Bean Salad. The cumin, lime, and smoked paprika dressing is amazing, and it’s completely vegan! Even Smoky Spanish Tomato Soup would make an excellent starter for this meal.

You can also mix up the toppings for these tacos to suit your taste. I bet they would be delicious with some black beans added, parsley could be used if your not a fan of cilantro, and you could even use butternut squash for the taco filling instead of the roasted sweet potatoes. I topped my tacos with some extra cotija cheese before chowing down, but feta would also work well. Or even a spoonful of sour cream.

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Mexican Street Corn and Roasted Sweet Potato Tacos

Mexican Street Corn with Roasted Sweet Potato Tacos

Sweet, savory, and easy to prepare. These sweet potato tacos are loaded with flavor and topped with Mexican street corn. And completely vegetarian! 
4.34 from 3 votes
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Course: Main Course
Cuisine: Mexican, vegetarian
Keyword: Mexican Street Corn with Roasted Sweet Potato Tacos, sweet potato tacos
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 522kcal
Author: Delicious Everyday
4 people

Ingredients

  • 8 corn tortillas
  • 3 ears fresh corn, kernels sliced from cob
  • 1 tsp chili powder
  • 2 tbsp lime juice
  • 1/2 onion, peeled and minced
  • 1 clove garlic, peeled and minced
  • 1/2 cup fresh cilantro, chopped
  • 1 1/2 cup cotija cheese, grated
  • 4 sweet potatoes, peeled and diced
  • 1 avocado, peeled and sliced
  • olive oil
  • sea salt
  • black pepper
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees.
  • Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper.  Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize. 
  • Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  • Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  • Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes. 
  • Add 1 tbsp olive oil, 1 cup cotija cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  • Warm tortillas on a baking sheet in the oven for 3-5 minutes. 
  • Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cotija cheese. Serve.

Nutrition

Calories: 522kcal | Carbohydrates: 71g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 749mg | Potassium: 1039mg | Fiber: 12g | Sugar: 13g | Vitamin A: 19215IU | Vitamin C: 16.7mg | Calcium: 368mg | Iron: 2.5mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

mexican street corn and sweet potato tacos

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Reader Interactions

Comments

  1. krishi says

    January 26, 2018 at 2:22 am

    Nice and Wonderful recipe. Thanks for sharing

    Reply
  2. Megan Anne says

    July 26, 2017 at 1:17 am

    5 stars
    As a Texan who is also vegetarian, I’m always looking for something to match what I used to eat before! This really sounds like it might hit the spot! Defiantly giving this a try soon!

    Reply
  3. Kami | Life with Kami says

    July 22, 2017 at 6:01 pm

    5 stars
    Oh my goodness, this looks so good. My kids will really enjoy this.

    Reply
  4. Giustina says

    July 20, 2017 at 8:32 pm

    YUM!! This looks & sounds delicious! I love corn in the summer! <3

    Reply
  5. Gabrielle says

    July 20, 2017 at 1:22 pm

    This looks so good!! Love your blog!

    Reply
  6. Jackie says

    July 20, 2017 at 12:07 pm

    Omg this looks so good ! I will be trying this !

    Reply
  7. Caroline says

    July 20, 2017 at 11:18 am

    Oh my, this looks incredible! I love the sound of the corn; leaving it cook for 5 mins before before it’s browned on the underside – yum!

    Reply
  8. Jordyn Galan says

    July 20, 2017 at 11:13 am

    This sounds delicious! I’m always looking for new vegetarian dishes to try! Thanks for sharing!

    Reply
  9. Kat Last says

    July 20, 2017 at 11:01 am

    5 stars
    Oh wow, these tacos look delicious!
    Mexican food is my favourite, so I’ll definitely be making these at some point in the future. I’m quite fussy with meat, so this veggie option is right up my street!

    Thanks for sharing!

    Kat
    xx

    katlast.com

    Reply
  10. Clarissa says

    July 20, 2017 at 11:00 am

    Yum! Always looking for Meatless Monday ideas! Thank you! Pinning 🙂

    -Clarissa @ The View From Here

    Reply

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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