It’s summer (or as we like to say here in Boston, “summah”), which means fresh corn on the cob is a regular staple in my house. So when Sara Haas, RDN sent me a copy of her new cookbook, Taco! Taco! Taco! Over 100 Recipes for Everybody, the first recipe I decided to make was her Mexican Grilled Corn Tacos.
The tacos start with a crazy delicious sauce-and-corn filling made with avocado, mayonnaise, lime juice, chili pepper, salt, and pepper plus the kernels from 4 ears of grilled sweet corn, feta cheese, red onion and cilantro.
Raise your hand if you’re a fan of cilantro? I’m lucky, because everyone in my family loves it!
Don’t let grilled corn intimidate you. It’s actually quite easy. Sara walks you through the technique in her cookbook. Basically, you preheat your grill to medium-high, brush the corn cobs with oil, and then pop them on the grill. Turn the corn often for about 10 minutes until they’re cooked and slightly charred. Easy!
The taco toppings in this recipe really wow me as well. Sara calls for toasted pumpkin seeds, thinly sliced and slightly peppery radishes, and chopped tomatoes.
Want to learn how to make this recipe? Read on for the instructions, and if you’d like to enter for a chance to win a copy of Taco! Taco! Taco!, then head on over to the Show Notes from my podcast this week.
Tune in to hear my interview with Sara on this week’s Liz’s Healthy Table podcast. Just click the PLAY button below.
- 4 ears sweet corn, husks and silks removed
- 2 teaspoons vegetable oil
- For the sauce and corn:
- 1 ripe avocado
- 2 tablespoons extra virgin olive oil mayonnaise or other mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon chili pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup crumbled feta or cojita cheese
- ½ small red onion, finely chopped
- 1 cup cilantro, roughly chopped
- For the tacos:
- ½ cup toasted pepitas (pumpkin seeds)
- ½ cup radishes, thinly sliced
- 1 cup chopped tomatoes
- 8 hard taco shells, warmed
- To cook the corn: Preheat the grill to medium-high heat or set a grill pan over medium-high heat. Brush the corn with oil and grill, turing corn often, to cook and char, about 10 minutes. Remove from the grill or grill pan and set on a plate to cool. Once cooled, cut the corn from the cob and place in a medium bowl.
- To make the sauce and corn: Mash ½ of the avocado in a small bowl and then add the mayo, lime juice, chili pepper, salt, and pepper. Add the sauce to the bowl with the corn, along with the cheese, red onion, and cilantro. Toss to combine.
- To make the tacos: Serve corn mixture in warmed taco shells and top with pepitas, radishes, and tomatoes. Slice the remaining avocado and use as garnish, along with any leftover cilantro.
- PREP TIP: Remove the corn from the cob by holding the cob upright inside a shallow bowl. The smaller end should be facing the ceiling and the larger end should be resting on the bottom of the bowl. Using a sharp knife, cut downwards on the cob to remove the kernels. Continue around the cob until all of the corn is off.
- ALTERNATE COOKING INFORMATION: Set a heavy non-stick pan, such as a cast iron skillet, over medium-high heat. Add the oil. Once hot, add 3 cups drained, canned corn (pat corn dry for best results) and cook, stirring occasionally, until corn is charred, about 10 minutes. Proceed with recipe as above.
- RECIPE NOTE: Looking for additional protein? You could easily add a can of garbanzo or pinto beans or even cooked shredded chicken to this dish.
- COOKING TIP: To toast the pepitas, place them in a skillet set over medium heat. Cook the pepitas, shaking the pan occasionally to prevent them from burning, about 3 to 4 minutes.
What’s your favorite taco recipe? Do tell!
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