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20 mins

Just 20 minutes and Taco Tuesday is ready to go!
This particular recipe is so easy; simple ingredients yet lots of flavor! I’ve been experimenting with corn on the cob and just a drizzle of olive oil, salt and pepper goes a loooooong way. I ate almost half a cob before getting it to the mixing bowl!

This recipe also happens to be on the healthy and it's even vegetarian!. Super bonus right? You can just remove the queso and it’s vegan! So many options. Make sure to add that lime juice and squeeze a little extra on top just before you eat! Gives a little extra zing to these tacos, which have rapidly become one of my favorites. It’s just so easy, and quick! These tacos will definitely satisfy any mexican food craving heading your way.

Posted by Aberdeen G. from Seattle, Washington, United States • Published See Aberdeen G.'s 7 projects »
  • How to cook a taco. Grilled Yellow Corn And Black Bean Tacos - Step 1
    Step 1

    Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle each cob of corn with 1 tablespoon olive oil and liberally sprinkle salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened., about 10 minutes total. Drizzle with more olive oil if necessary. Remove from heat when done and let cool. Slice corn kernels off the cob.

  • How to cook a taco. Grilled Yellow Corn And Black Bean Tacos - Step 2
    Step 2

    In a medium mixing bowl, combine corn, black beans, roma tomatoes, lime juice and cumin in a mixing bowl. Add salt and pepper to taste.

  • How to cook a taco. Grilled Yellow Corn And Black Bean Tacos - Step 3
    Step 3

    Heat tortillas on the grill, over the stove or in a microwave. Assemble tacos with corn and bean mixture. Top with cilantro leaves, diced avocado, queso fresco cheese, sliced grape tomatoes and lime slices. Serve warm.

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