----FOR THE STREET CORN----
3 ears of fresh corn (cut off the cobb)
1 tablespoon avocado oil (or sub olive oil)
1 tablespoon Siggi's plain yogurt (or sub plain Greek yogurt)
2 tablespoons queso fresco (Mexican cheese)
----FOR THE TACO MEAT---- (optional)
1⁄2 cup grated sweet potato
1 tablespoon Taco Seasoning
12 ounces tortilla chips of choice (we love the Siete Foods' lime ones!)
Mexican Street Corn (recipe above)
8 ounces shredded Mexican blend cheese (we love the Horizon organic one)
1⁄3 cup queso fresco (Mexican cheese)
10 ounces True Rebel Mix® tomatoes (halved)
1⁄4 cup diced jarred mild jalapenos
1⁄2 cup Siggi's plain yogurt (or sub Greek yogurt)
1⁄2 cup Guacamole (optional)