Street Corn Ramen Tacos
The viral Tex-Mex-Japan fusion — ramen noodles fried crispy in a small skillet to create a "noodle taco shell", then filled with Mexican elote street corn (grilled corn with cotija cheese, chipotle mayo, chilli powder and lime), pickled jalapeños and avocado. The crispy noodle shell is the genius element.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Cook ramen noodles. Drain and let cool slightly.
About 5 min
Noodle shells: heat a small 8-inch pan with oil. Take a portion of noodles; press into the pan to form a flat layer. Fry until the bottom is golden and crispy (3 min). Flip; fry 2 more minutes. While still pliable, fold in half to form a taco shape; hold in shape until it sets crispy.
About 14 min
Elote street corn: char corn kernels in a hot dry pan until blackened in spots. Mix with chipotle mayo, cotija, chilli powder, lime and coriander.
About 14 min
Fill each crispy noodle taco shell with elote corn, avocado and pickled jalapeños.
About 14 min
Serve with lime wedges. The contrast of the crispy ramen shell and the creamy, smoky, tangy elote filling is why this went viral.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 12 g
- Carbs
- 56 g
- Fat
- 18 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 680 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.