Roasted corn provides a natural sweetness that pairs perfectly with the mild acidity of fresh cheese and the smoky depth of guajillo chili. This recipe is ideal for light yet comforting dinners, typical of Mexican street food adapted to your kitchen.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 ears of fresh sweet corn
- 8 medium flour tortillas
- 200 g fresh queso fresco, crumbled
- 3 dried guajillo chilies, seeded and stemmed
- 1 garlic clove
- 1/2 cup chicken broth or water
- 1 tablespoon olive or vegetable oil
- Salt and pepper to taste
- Optional: Mexican cream and fresh cilantro for serving
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 15 min
Hydrate the guajillo chilies in hot water for 15 minutes until soft. Drain them well and set aside for the sauce, as this removes bitterness and prepares their texture for blending.
- Step 2 Grill 8 min
Grill the corn ears directly in the skillet or on a grill until tender and slightly charred on the outside. Remove the kernels with a sharp knife to get juicy, sweet kernels.
- Step 3 Pot / simmer 5 min
Blend the hydrated chilies with garlic, salt, and 1/2 cup of broth until smooth and silky. Pour the oil into a saucepan and simmer the sauce over medium heat for 5 minutes until it darkens slightly and releases its aromas.
- Step 4 Mix
Mix the cut corn with the guajillo chili sauce, half of the crumbled fresh cheese, and pepper. Adjust the salt and reserve this mixture in a large bowl so the flavors integrate before assembling.
- Step 5 Pan 6 min 180 °C
Place a tortilla on a comal or skillet over medium-high heat (approx. 180 °C). Spread the corn mixture over half, sprinkle the remaining fresh cheese, and fold the tortilla. Cook for 2-3 minutes per side until crisp and golden.
- Step 6 Serve
Repeat with the remaining tortillas. Serve immediately with Mexican cream and chopped cilantro if desired, accompanied by a lime wedge to enhance the flavors and cut the chili intensity.