Charred Corn Tacos

Charred corn tacos – such an inventive dish! I have been thinking about doing this ever since Smitten Kitchen posted them and finally the stars aligned and it happened.

This was amazing. So delicious. Vegan, and protein free, but so filling and satisfying!

As always, with Mexican or Tex-Mex style food, the condiments are what make the dish, so don’t skimp on them. Slices of lime (not lemon) and minced onion and cilantro over charred corn, onion and jalapeno mixture in a crunch taco shell – pure heaven!

Truth be told, I added the slices of baby bell peppers for color, but their sweet crunchiness made them the perfect foil to the savory corn and piquant lime and onion mixture. I made the corn filling ahead of time and ate these for lunch and dinner on the same day. Yeah, they were that good!

Charred Corn Tacos (inspired by Smitten Kitchen)
(make 8-10 tacos)

3 cobs of corn (or 1 15oz bag frozen “roasted” corn as I saw at Trader Joes)
2 cloves garlic, minced
1 jalapeno, minced (don’t bother deseeding it, the heat dissipates with cooking)
1/2 onion, cut in half and cut in slivers
1/2 fennel bulb, cut in wafer thin slices
2 tablespoons olive oil
1 tablespoon onion, minced
1 tablespoon cilantro, minced
1/4 red bell pepper cut in thin slices (optional)
lime wedges
corn tacos (2-3 per diner)

Corn filling can be made ahead of time. If using fresh corn, cut corn off cob and set aside. In a skillet heat olive oil over high heat and add onion cut in slivers, garlic and jalapeno and cook until just soft, 4-5 minutes. Add fennel and cook until soft, another 5 minutes. Add corn and cook another 6-9 minutes until corn begins to char (blacken). Add salt and pepper and remove from heat. If planning to eat immediately, combine minced cilantro and onion and pop taco shells in toaster oven (or regular oven) for 2-3 minutes to allow shells to soften. (This keeps them from breaking so easily). Stuff shells with corn mixture and add cilantro onion mixture, squeeze lime over all and add red bell pepper if using. Serve immediately.


Recipes currently inspiring me:

Blackberry Basil Yogurt Popsicles at More Than Burnt Toast
Caramel Macadamia Cheesecake at Cinnamon Spice and Everything Nice
Noodles with Edamame and Cashew Lime Sauce at Very Culinary

This entry was posted in Entree, Mexican, Quick, Vegan, Vegetables, Vegetarian. Bookmark the permalink.

2 Responses to Charred Corn Tacos

  1. Joanne says:

    I totally need to make these before summer corn disappears. They look great!

  2. Reeni says:

    These sound so incredibly good Kirsten! I'm adding them to my list too! Thanks for linking up my cheesecake. xoxo

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