Vegetarian Grilled Corn Tacos
Corn on the cob grilled whole is the highlight of this ultra-fresh taco recipe. Transform it into a salad, balancing the flavours with the sweetness of red pepper, the spiciness of jalapeño chili and the freshness of lime juice. Avocado slices are added to the toppings while pieces of cotija, a firm and salty Mexican […]
Ingredients
- 6 ears corn, husks removed
- 1 red bell pepper, halved and seeded
- 1 jalapeño chili pepper
- 3 tbsp (45 ml) olive oil
- 12 soft wheat or corn tortillas, each about 5 inches (12.5 cm) in diameter
- 3/4 cup (90 g) cotija cheese (see note) or feta cheese, crumbled
- 2 green onions, thinly sliced
- 1/2 tsp ground cumin
- 2 limes
- 2 avocados, ripe but firm, cut into thin slices
- Cilantro leaves
- Hot sauce, to taste
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- On a baking sheet, coat the corn, bell pepper and jalapeño with the oil. Season with salt.
- Place the corn on the grill. Close the lid and grill for 15 minutes or until tender and nicely browned, turning them over a few times during cooking. At the same time, grill the bell pepper and jalapeño for 8 to 10 minutes or until tender and nicely browned. Let cool.
- Grill the tortillas a few seconds on each side and set aside on a plate. Cover with a clean dishcloth to keep from drying out.
- On a work surface, using a knife, cut the kernels off the corncobs and place in a bowl. Cut the jalapeño in half. Remove and compost the jalapeño stem and seeds. Dice the jalapeño and bell pepper and add to the bowl of corn kernels. Add ½ cup (60 g) of the cheese, the green onions and cumin. Finely grate the zest of 1 lime and squeeze the juice into the bowl. Mix well. Adjust the seasoning. Cut the second lime into wedges and set aside for serving.
- Top each tortilla with a few avocado slices. Top with the corn salad. Sprinkle with the remaining cheese and cilantro leaves. Serve with hot sauce and lime wedges.
Corn on the cob grilled whole is the highlight of this ultra-fresh taco recipe. Transform it into a salad, balancing the flavours with the sweetness of red pepper, the spiciness of jalapeño chili and the freshness of lime juice. Avocado slices are added to the toppings while pieces of cotija, a firm and salty Mexican cheese, give a boost to the salad. Combine everything into a tortilla and you’re ready to eat!