Sweet Corn and Black Bean Tacos

Sweet corn and black bean tacos - cookieandkate.com

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.

jalapeno and corn

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!

fresh corn, radish and lime salad

  • how to make sweet corn tacos


    Spicy and sweet corn and black bean tacos - cookieandkate.com

    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Mexican

    Prep time:

    Cook time:

    Total time:

    Serves: 10 tacos


    Source: Cookie and Kate