August is slipping through my fingers. Time is slipping through my fingers. I celebrated my favorite tiny person’s second birthday this weekend and I remember the day I visited her in the hospital like it was yesterday. Now she calls me “Ka-Ka” like my little brother did and glides through the house wearing my ballet flats, which are about ten sizes too big.
These sweet corn tacos seem to be a perfectly appropriate way to commemorate mid-August. I opted not to cook or grill the corn—it’s so creamy and sweet when it’s fresh—and instead marinate it in lime juice, with some lime zest to really set it off. (You could grill it, though, if you prefer!) Finely sliced radishes and jalapeño lend a bit of crunch and heat, while sliced avocado and feta finish it off.
Sometimes I find corn to be a little too sweet, so if you’re like me, you might want to add some pickled jalapeños on top. This recipe yields quite a lot of tacos (about 10 well-filled tacos), so you could probably halve it if need be. The individual components should keep well in the fridge if you want to assemble more tacos later. Oh summer, please don’t end!
- 2 ears of corn, shucked (about 2 cups fresh corn kernels)
- ¼ cup chopped cilantro*
- 3 medium red radishes, thinly sliced into small strips
- 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
- 1 medium jalapeño pepper, seeded and minced
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ½ to ⅔ cup crumbled feta, to taste (optional)
- 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
- 1 tablespoon olive oil
- 1 small yellow or white onion, chopped
- 1 tablespoon ground cumin
- ⅓ cup water
- Salt and black pepper, to taste
- 10 small round corn tortillas (gluten free for gluten-free tacos)
- 1 large avocado, sliced into thin strips
- Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce
- To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while your prepare the beans.
- To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.
- To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
- Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.