Cooking With: Taco Beast Mexican street corn recipe |

Cooking With: Taco Beast Mexican street corn recipe

Adam White, Steamboat Ski Area executive sous chef who developed the recipes of the Taco Beast.
Matt Stensland

STEAMBOAT TODAY — The beast is fired up. The Taco Beast that is.

This spring, the Taco Beast started cooking up a mix of Colorado-inspired street tacos and esquites, or Mexican street corn.

Andrea Campi, Italian Chef, and the brains behind the idea of “Snowlicious” itinerant cuisine at high altitude via Prinoth snowcat, helped bring the concept to Steamboat Springs.

“He came out here when we first fired up and walked us through what a day in his life was like,” said Adam White, Steamboat Ski Area executive sous chef, who developed the recipes of the Taco Beast.

When it comes to a food truck via snowcat the biggest hurdle, White said is time.

“When it comes to logistics of the Taco Beast, you’re fighting time,” White said. “Time it takes to set it up. Time it takes to get around the mountain.”

The finishing-kitchen style of the Taco Beast eliminates the prep work, which is done in a prep kitchen at a stagnant location. Making the tacos hot on the plate is done within minutes.

To get the inside scoop on the cuisine, White shared his esquites recipe.

“It’s one I think a lot of people don’t know about,” he said. “This has the same flavor profile, just in a cup and not on a stick. That way you won’t spill it on your gear while on the slopes.”

The Taco Beast is open 11 a.m. to 5 p.m. daily. In winter, Steamboat Ski Area will feature a Taco Beast website alerting guests to the snowcat’s location and operating dates and times.

Guests can find out more information about the Taco Beast including expected locations, dates and times of operations and how to track the Taco Beast online at



Taco Beast: Esquites

Serves 4 (or 2 to 3 corn lovers)


  • 1 cup sliced green onions (approximately 1 bunch)
  • 1 cup chopped cilantro leaves (approximately 1 bunch)
  • 1 each jalapeno seeded and minced (more if you like the heat!)
  • 2 tablespoon fresh lime juice
  • 1 cup Mexican crema (can substitute sour cream if necessary, add 2 tablespoons lime juice)
  • 1/4 cup mayonnaise
  • 2 tsp kosher salt
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon Tajin Seasoning (brand name of a chili, lime salt blend)
  • 1 quart corn (about 5 fresh ears cut off the cob or 1 1/2 pounds frozen corn kernels)
  • As needed queso fresco and more Tajin seasoning



In a large sauté pan, sauté minced garlic in oil until soft. Remove from heat and place garlic in a mixing bowl. Add all remaining ingredients except corn and queso fresco, and mix until smooth. Return sauté pan back to heat and sauté corn on high heat until it begins to brown.

Turn heat to low and add esquites sauce. Use all of it for super saucy deliciousness or less for those watching their calorie intake. Heat until mixture is hot but not boiling. Remove from heat and transfer to serving dish. Garnish with queso fresco and additional Tajin seasoning.


To reach Audrey Dwyer, call 970-871-4229, email or follow her on Twitter @Audrey_Dwyer1.

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