The last several weeks of our farm share has given us lots and lots of farm fresh sweet corn. It’s been delicious. We normally like to keep things simple with corn and grill it or, in a pinch, boil it. But last week I had a hankering for soft tacos so I opted to change things up a bit. I did end up boiling the corn for this recipe but it could easily be grilled beforehand for an even more flavorful kernel. Corn and black bean tacos are easy, they’re filling, and everyone loves them. This recipe is similar to another one I’ve posted in the past (check out Charred Corn Tacos with Zucchini Radish Slaw), but they’re a simpler version and equally as yummy. Enjoy!
Corn and Black Bean Soft Tacos
- 2 ears of corn, husked and boiled (or grilled if you prefer)
- 1 can black beans, drained and rinsed
- 3 Tbsp olive oil
- 1/2 tsp fine grain sea salt
- 1/2 tsp freshly ground pepper
- 1/2 Tbsp chili powder
- 12 taco-size corn or flour tortillas
- shredded cheese, to taste
- plain Greek yogurt, to taste
- diced tomatoes, to taste
Preheat the oven to 350˚F. Cut kernels of corn from the cob and place in a large bowl. Add rinsed black beans and toss gently to combine. Add the oil and seasonings and mix well. Spread the mixture into a 9×13 baking dish. Bake for 10-15 minutes, stirring halfway through bake time.
Fill each soft taco with a generous serving of the corn and black bean mixture. Top with shredded cheese, a dollop of plain Greek yogurt, and diced tomatoes.
Hope y’all are having a wonderful weekend with friends and family. Enjoy that picnic food and get some good running in!
TALK TO ME!
What’s your favorite way to enjoy corn?
Favorite taco topping?