Food: Grilled Corn Tacos
Content-Type: Food Blog
These grilled corn tacos are really light and simple summer suppers.
The delicious filling is a crisp vegetable medley with lots of lime, cilantro, and tomatillo salsa in these grilled corn tacos. I made fresh salsa with the tomatillos because I was so pleasantly pleased to locate them in Chicago.
You may prepare these tacos with scoops of pico de gallo, guacamole, mango salsa, or pineapple salsa if you can’t find tomatillos, or you can use store-bought tomatillo salsa.
I roasted the corn and green beans before tossing them with a portion of the salsa, cilantro, cherry tomatoes, and lime juice. Then later put into tortillas to make tacos.
I added feta or Cotija cheese, serrano peppers, and dollops of the tomatillo salsa to the tacos as toppings. A straightforward summer supper!
Since these tacos tend to be messy, I advise using flour tortillas because they won’t crumble as easily as certain corn tortillas.
I used these La Tortilla Factory White Corn & Wheat Tortillas, which I discovered at Whole Foods. (Of course, corn tortillas will work just fine if you’re gluten-free.)
All of the ingredients for this recipe can be prepared in advance if you’d like. For a summer party, prepare it in advance and serve it!
VARIATIONS FOR GRILLED CORN TACOS
Not in the mood for dinner of corn tacos? Try one of these alternatives:
- Don’t use a grill when making this meal. After cooking the corn on the stove according to the instructions in this post, assemble the remaining ingredients according to the recipe’s instructions.
- Make tacos with Mexican street corn. Instead of the recipe below, stuff the tacos with this corn salad.
- Make tacos for breakfast. To make a delicious seasonal variation of these tomatillo breakfast tacos, scramble 4 eggs and add large amounts of corn salad to each egg. The scoop on the salsa, divide into 4 tacos, then top with cheese (if desired).
GRILLED CORN TACOS
Make these delicious corn tacos for a quick summer meal! If you don’t want to use tortillas, you can eat the filling as a salad. Or, make breakfast tacos by adding scrambled eggs!
Prep time:20 mins
Cook time:10 mins
Total time:30 mins
- A handful of whole green beans, about 1 cup
- Tomato salsa
- 3 ears of fresh corn
- 1/4 cup chopped grilled onion, chopped cilantro, and crumbled feta cheese
- 1/2 cup halved or quartered cherry tomatoes
- 1 teaspoon extra-virgin olive oil
- Juice of 1 lime
- Sea salt and freshly ground black pepper
- 8 to 10 flour tortillas*
- 1 serrano pepper, sliced, optional
- Green beans should be prepared by blanching them for 3 minutes in boiling water before transferring them to an ice bath. Transfer to a cloth to dry after it has cooled, then put away.
- Make the tomatillo salsa, then chill it until you’re ready to use it.
- Create the filler. Green beans that have been blanched and full ears of corn should be grilled over medium heat until they are browned on both sides.
- Toss the green beans, tomatoes, and onion in a big basin after chopping them into 1″ pieces. Corn kernels should also be cut off and added to the bowl. Add a few spoonfuls of the tomatillo salsa along with the olive oil, lime juice, cilantro, and pinches of salt, and mix to combine. To taste, add seasoning.
- The tortillas can be heated or grilled. Put the feta cheese, serrano pepper slices, and corn taco filling on the tacos to assemble them. Add salsa on top, and provide extra on the side.
*Be aware that these tacos are a little messy and that wheat tortilla is better for keeping everything together.
I used these La Tortilla Factory White Corn & Wheat tortillas, which I discovered at Whole Foods. Even better with handmade tortillas, this dish!