Street food Recipes - 3 Delicious Ideas

Street Corn Pasta Salad.

1. To make the dressing. Combine all ingredients in a large salad bowl. Season with salt and pepper.
2. Bring a pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Immediately toss with the dressing. Add the lettuce, corn, cheddar, basil, cilantro, and avocado. Toss to combine.
3. In a skillet, melt the butter until golden. Mix in the chili powder, paprika, cayenne, and a pinch of salt. Cook another minute, then remove from the heat.
4. Mix the mayo or yogurt with lime juice with a pinch of salt.
5. Serve the pasta warm or cold, topped with lime mayo and chili butter. The salad will develop more flavor as it sits.

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Heat over medium heat while stirring until sugar has dissolved, about 5 minutes. Stir sauce and let cool.
Prepare the batter by adding a few drops of red and yellow food coloring to the water to get a deep orange color. Combine flour with salt and pepper in a bowl; pour in orange water and stir until there are no lumps.
Heat oil in a wok to 375 degrees F (190 degrees C).
Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

1 cup cottage cheese, blended until smooth
2 heaping tablespoons mayo
2 heaping cups frozen fire-roasted corn, thawed and patted dry
half of a large jalapeño, minced (ribs and seeds removed)
1/4 cup chopped cilantro
1/4 cup crumbled Cotija cheese
juice and zest from half of a lime
1 avocado, cut into chunks (optional)
1/2 teaspoon Tajín (optional and/or can just be a garnish)
2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 1/2 teaspoons salt
1 tablespoon olive oil
1 pound ground beef
2-3 tablespoons taco seasoning (I use Siete mild taco seasoning, about half the package)
Chips for serving
Pickled red onions for serving

Mix all elements together, saving the blended cottage cheese for last so you can control how much you want to add. Taste and adjust to your liking. (This doubles as a snack while you’re cooking. Win-win.)
Toss the sweet potato cubes with olive oil and salt. Air fry at 375 degrees for 13 minutes, until tender and lightly golden. (Or roast on a sheet pan at 400 degrees for 25 minutes.)
Heat the olive oil over medium high heat; add ground beef in chunks and cook, undisturbed, until you get some browning. Crumble into small bits, and add the taco seasoning and 2-3 tablespoons of water to make it a bit saucy.
Plate sweet potatoes and ground beef in a bowl. Top with the corn dip. I always have this with pickled red onions, but that’s up to you! And dipping into this with chips is delicious.