Corn Tacos

Total Time Prep: 20 min. + standing Grill: 25 min.
Yield 8 servings
Test Kitchen Approved
These grilled corn tacos are a fresh, lightened-up take on taco night. Sweet corn is grilled, then tossed with juicy tomatoes, crumbled Cotija, red onion and lime juice for a fresh, meatless taco filling.

Ingredients

  • 6 medium ears sweet corn
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon chili powder
  • 1-1/2 cups cherry tomatoes, quartered
  • 3/4 cup Cotija cheese, crumbled
  • 1/4 cup finely chopped red onion
  • 3 tablespoons lime juice
  • 16 each corn tortillas (6 inches)
  • Optional: Pickled jalapeno peppers, minced fresh cilantro, media crema table cream, hot sauce

Directions

  1. Place corn in a stockpot; cover with cold water. Soak 20 minutes.
  2. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Brush with 2 tablespoons oil; sprinkle with salt, pepper and chili powder. Rewrap in husks and secure with kitchen string.
  3. Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and discard husks.
  4. Remove to a cutting board. Cool slightly. Cut cooled corn off the cob.
  5. In a large bowl, combine corn, tomatoes, Cotija, onions, lime juice and remaining 2 tablespoons oil; toss to coat. Serve corn mixture in corn tortillas with toppings as desired.

Nutrition Facts

2 tacos: 280 calories, 13g fat (3g saturated fat), 11mg cholesterol, 497mg sodium, 38g carbohydrate (6g sugars, 5g fiber), 8g protein.

This corn taco recipe couldn't be any more perfect for a summer taco Tuesday. Charred corn, cherry tomatoes, lime juice, red onion and Cotija cheese make a light, yet flavorful filling for tortillas. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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