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.
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!
More Fresh Corn Recipes to Try
- The Best Grilled Corn on the Cob
- Elote (Mexican Street Corn)
- Fresh Corn Salsa
- Garden-Fresh Corn Salad
- Southwestern Corn Chowder
- Vegetarian Succotash
Sweet Corn and Black Bean Tacos
- Author:
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 10 tacos 1x
- Category: Entree
- Cuisine: Mexican
These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).
Ingredients
Corn and feta salad
- 2 ears of corn, shucked (about 2 cups fresh corn kernels)
- ¼ cup chopped cilantro
- 3 medium red radishes, thinly sliced into small strips
- 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
- 1 medium jalapeño pepper, seeded and minced
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ½ to ⅔ cup crumbled feta, to taste (optional)
Black beans
- 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
- 1 tablespoon olive oil
- 1 small yellow or white onion, chopped
- 1 tablespoon ground cumin
- ⅓ cup water
- Salt and black pepper, to taste
Everything else
- 10 small round corn tortillas (gluten free for gluten-free tacos)
- 1 large avocado, sliced into thin strips
- Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce
Instructions
- To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
- To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
- To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
- Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.
Notes
Corn salad adapted from Sprouted Kitchen’s sweet corn ceviche. Black beans adapted from my arugula and pickled radish tacos.
Make it vegan/dairy free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta’s salty punch.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Erin@WellPlated
I had a borderline panic attack when I looked at the date on my calendar last night. I must devour more summer freshness while I can (and I always need to eat more tacos)!
Katrina @ Warm Vanilla Sugar
Tacos like this are so fun. Love that corn salsa!!
Deborah @ The Harvest Kitchen
These tacos look so fresh and delicious! I could eat the corn and feta salad by the spoonfuls!
Samina @ The Cupcake Confession
These tacos are my new dinner! Yum! <3
Liz @ I Heart Vegetables
These look amazing! I’m always a fan of tacos because I love how everyone can customize it exactly the way they like! And you can’t go wrong with a fresh ear of corn :)
Melissa Belanger
Mmmmm. These look amazing! I have to have them right away!
Pepper
Hi Kate – love your website and recipes. This recipe sounds really yummy. BUT, I live in Europe where I can’t get corn tacos. I wonder if you have a recipe how to make the corn tacos themselves? Would LOVE to learn.
Many thanks,
Pepper
Kate
Hi Pepper! I think these would be good with flour tortillas, too. I haven’t tried making corn tortillas myself, but here is a recipe that might help!
Rebecca | DisplacedHousewife
These look so fresh and delicious!! xx
Eliza | Pen + Pan
I’m thinking of trying these, with some grilled tilapia and avocado crema thrown into the mix. Mmm mmmm good.
Kate
I like those ideas!
Asa
Awesome timing! Made these for a quick lunch. I had all the ingredients on hand (minus a jalapeno). Came out great – fresh and summer tasting.
★★★★★
Kate
Hooray! Thanks, Asa!
Kat
Can’t wait to make this for my family before I leave for college! Thanks for the amazing recipe, as always :)
Kate
Thank you, Kat! Hope you have a great school year!
Emma
What a great veggie treat!
★★★★★
Allyson
I always cook my corn, although now that I think of it I’m not sure why. I don’t think I grill it long enough to do much more than let the smoke flavor the corn. Marinated corn- now that’s a brilliant idea. And these tacos look fantastic.
rjean
An expensive neighborhood restaurant serves a variation of this in burrito form I have successfully replicated. Mix black beans and corn with sriracha mayo, add chopped tomato, avocado, radish sprouts, a squeeze of lime, sea salt, cilantro to taste. Spread some finely shredded dark greens across the bottom of a tortilla, add salad, roll, and eat. The quality of the tortilla makes a difference. I can’t wait to try your taco version!
Kate
Ohhhh, those burritos sound amazing! Thank you for sharing!
My Dish is Bomb
Mmmm, marinated corn, that sounds awesome! I have a big bag of limes from Costco that are starting to go bad and I need a good recipe to use them in! We get great corn here in Winnipeg, I’d love to try this.
Kate
Perfect! Hope you love these tacos.
Marissa McNeese
Made these for dinner tonight. Had sweet corn that I blanched and cut off the cob in my freezer, defrosted and used this. No radishes but had fresh local banana peppers so used these. Hubby does not like cilantro, but used my fresh lavender basil. Wanted to use up a sweet potato, so I peeled, cubed and sauteed with the onions. added the cumin, beans, and half cup of water and proceeded as directed. YUM!YUM! Thanks for the recipe
Kate
Thank you, Marissa! Your version sounds stellar!
Amy @ Thoroughly Nourished Life
It’s scary how quickly they grow up. I remember visiting my cousin when she was born and this year we celebrate her 18th birthday!
I just want to hold onto the days sometimes. When summer rolls around I’m going to take some time to sit on my deck with my favourite people, some Cookie + Kate tacos and just breathe in the moment.
I hope August takes its time for you!
Kate
Right?! Thank you, Amy. Hope you have a lovely August as well!
Joanne
I can’t even BELIEVE how late in August it is!! Say it ain’t so. My heart can’t take it. And neither can my taste buds. Have to hold onto every second and eat ALL OF THESE TACOS. They are such a summer celebration.
Stephanie @ Girl Versus Dough
Can you see me drooling over here (gosh, I hope not)? These tacos sound fantastic! Love the feta on top.
Michelle Fan | chasing bagels
These look so summery and delicious! I feel the same about the end of August nearing- am currently trying to make the sunniest recipes possible and going to the beach every free moment I have. I saw some brown leaves on the side of the street yesterday and nearly cried.
Kate
Brown leaves? Noooo!!! I just saw Halloween decorations on the back of a Pottery Barn catalog. Too soon, Pottery Barn! Too soon!
Emma {Emma's Little Kitchen}
I know, where did August go?! These tacos look spectacular and Summery :) I love the addition of radishes for heat- great idea!
Sarina
this looks so delicious! i found this website a couple of weeks ago looking for healthier (and meat-free) recipes and i am so glad! i have made three of your recipes in the past week or so and they have all been so delicious so thank you! : – )
Kate
Thank you for saying hello, Sarina! So glad you found my site! Delighted to hear that you’re enjoying the recipes you’ve tried so far.
Julie
Made this dish last night. It was the perfect meal after a long, hot day! Will definitely make it again soon!
Kate
Happy to hear it! Thank you for letting me know, Julie!!!
Sarah | Well and Full
These look fantastic, Kate! Such a great way to use the abundance of corn right now :)
Crafty Girl
I am drooling. Gonna have to wait until the end of this week to try this out myself. Thanks for the sharing.
Eileen
These tacos sound so good! I would absolutely be making a whole batch and eating tacos several days in a row. :) Yay!
Gaby Dalkin
I’m so in denial that summer will ever end but these tacos are totally celebrating every bit of it! Love the pickled jalapenos to balance out the sweetness of the corn!!
Lauren Gaskill | Making Life Sweet
I love the idea of adding pickled jalapenos to these super delicious tacos. What a perfect recipe for mid-August. Summer lives on! :)
Kathryn
Does anyone have a brand recommendation for a good-quality corn tortilla that doesn’t totally fall apart? My fiance and I always preferred flour tortillas (the corn torts always seemed to crumble on us!), but he’s now on a low sodium diet due to kidney stones, and almost all flour tortillas have an insane amount of sodium. So we’re back to corn, but feeling frustrated by the crumbling! We’d appreciate suggestions!
Kate
Hmmmm. My favorite corn tortillas are from Trader Joe’s (the thicker corn/wheat variety). Be sure to gently warm up corn tortillas on the stove before your try to bend them—otherwise, they’ll crack for sure. You could also double up on thin tortillas.
Caroline
I made this for dinner last night…wonderful, wonderful recipe! We LOVED the corn salad and the addition of feta is so spot on! The creamy bits of salty cheese with the crunch of sweet corn is perfect. Thanks for sharing!
★★★★★
Kate
Yes! Thanks, Caroline! :)
Amanda
Ahh! I’ve never thought to put radishes in my tacos before! I’ve only ever eaten them with dip or roasted. Totally putting them in my tacos next time for extra spice :) Great idea :D
Kate
I think you’ll love radishes in tacos!
Christina
I just made these tacos with my friends. We all fell in love at first bite. They were the perfect mixture of fresh and spicy, perfect for a summer night dinner. Thank you so much for the amazing recipe!
Kate
Yay! Thanks, Christina!
Carly
Do you cook the corn first?
Kate
No, it’s raw!
Dee
I made these for dinner tonight and my husband wanted seconds! I had to sub one can of cannelloni beans. We are eating cleaner and you have some great recipes that we will be trying.
Kate
Thank you, Dee! So glad you both enjoyed these.
Anne
Made this for dinner tonight and it was SOOO good! I really like your blog and I always get so inspired when I visit :)
Kate
Thank you so much, Anne! :)
Benjamin
Hi Kate! Hi Cookie!
I came across your blog looking for new recipes and was instantly drawn to so many of your dishes! This was my first one to try and it was unbelievable! I was hoping to have some leftovers for lunch, but that didn’t happen. This was even a hit with a notoriously picky eater! I am loving your blog, thank you so much!!
★★★★★
Kate
Hey Benjamin! Thank you for your note! I’m so glad you enjoyed these tacos. Hope you love the others, too!
Tim
Hi, Kate! I am so, so excited to have found your site and have been spreading the word amongst family, friends, and co-workers! I made these tacos for dinner a few nights ago and they were an instant hit! I even took the leftover corn salad to lunch the next day on a bed of spinach. Soooo good, and thanks for posting.
Kate
Hi Tim! Thanks for saying hello and sharing my blog! I really appreciate it. Glad you enjoyed these tacos! I could go for one right about now.
Quinn
Your taco recipes always impress!! I made these tonight for my husband and I and we both loved them! So light and fresh, my only regret was discovering them at the end of summer. :)
★★★★★
Kate
Thank you, Quinn! Glad you both enjoyed them.
Ginger
I made these tacos a couple of weeks ago and loved them! Instead of Feta in the corn salad, I used Queso Fresco Casero cheese. I also used the Trader Joe’s corn tortillas, which in my opinion are the best corn tortillas out there. The corn salad can also be served as a side dish — so yummy.
★★★★★
Kate
Thanks, Ginger! Your version sounds great. Love TJ’s tortillas!
Nancy
Thank you for this delicious recipe. I love it! Have already made it twice, now excited for summer to come around again so I can make it again.
★★★★★
Kate
Thanks, Nancy! So glad you’re enjoying it!
Kelly
These are amazing – but I made one substitution that takes them to the ultimate yum level. Use Mexican cotijja cheese instead of feta – same crumbly texture but salty and ah.may.zing. Even my 16 mo old was chowing down. Thanks for the great recipe!
Kate
Thanks, Kelly! I wish cotija cheese was easier to find. So good!
Laura
I made these last night and they were WONDERFUL! I loved the flavor; the lime adds a lot. I followed the recipe exactly and they are fabulous the next day for lunch!
Kate
Thank you, Laura! Delighted to hear it!
Anne
These were fantastic! My first recipe from your website! Excited to try more.
★★★★★
Kate
Hooray! Thanks for saying so, Anne. Hope you enjoy the others just as much!
sam-c
I made this for my family for dinner last night. Even with using frozen corn, leaving out jalapenos and radishes (to accommodate different palates in the family, aka picky eaters), and accidentally leaving out the avocados :( , everyone in the family thought it was fantastic!
★★★★★
Deborah
Wow! Today’s blog on what to cook in July is awesome! Can’t wait to try almost everything you have shared…especially the avocado recipes…and yes…the bounty of berry recipes!!! Thank you for creating wonderful and nutritious recipes!!!
★★★★★
Mary
The corn salad is genius! Perfect balance of sweet, spicy, salty and tart. And so pretty! The radish slivers really dress it up.
★★★★★
TERRI
another home run, Kate!
★★★★★
M. van Meijel
I really really love this recipe! Super tasty! Thank you.
Greetings from The Netherlands. :)
★★★★★
LaRebe
Simple and so delicious!
★★★★★
Kate
Made this tonight and it was SO delicious! I’m a physician assistant student (which means there’s no such thing as being done studying) and I have an 8 month old. Basically, I don’t have time to eat, let alone cook. This was healthy, easy, and incredible – definitely going into the regular rotation! Thanks!!
Kate
Hey Kate! You sound like quite a busy lady. So glad you loved these tacos!
Johnnie
Hi,
Looks great and planning to prepare this for dinner with friends tomorrow night. Can I prepare the Corn salad tonight and leave it with cling film cover in the fridge overnight without it going bad?
Thanks,
Johnnie
★★★★★
Kate
Yes, that should work well! Maybe add another squeeze of lime juice to the salad to freshen it up before serving.
Johnnie
Hi, one more question: i bought all of the ingredients last night. I have never bought radishes before and they look pretty hard. Do they need cooking before being sliced and added to the corn salad?
Thanks a lot!
Johnnie
Kate
Hey Johnnie! No, just slice them thin. I often add radishes for their crunch.
Lavanya
I made these tonight and my hubby and I loved them! Even without the radishes and avocado, they were so fresh and delicious. A definite hit! Thank you so much Kate!
★★★★★
Sam-c
Made it again tonight. Definitely a family favorite. I didn’t have to bribe anyone with sweets to finish their dinner
★★★★★
Kate
Thank you for letting me know! That’s great to hear.
Fran
Wow! Made these tonight and they were absolutely amazing. What a keeper- inexpensive, easy and delicious. I made them exactly as written plus I added homemade salsa Verde and homemade picked onions. Will definitely make again. Thanks for a great recipe!
★★★★★
Kate
Thank you, Fran! Happy to hear it!
Ashley
I loved it! It turned out very well. The only thing I didn’t add was the radish, but that’s only because the grocery didn’t have any available. I think it’s the perfect summer dish!!
Kate
Thank you, Ashley!
Janell
I made this recipe last night and we LOVED it! No fresh corn was available so I used one can of sweet corn. I also used cotija instead of feta. I put a dollop of sour cream on top as well. Can’t wait to make them again!
★★★★★
Kate
Yum! Sounds great, Janell.
Rebecca
Made this last night for dinner and…AMAZING! Everybody loved it, even the teenager who was like “ew radishes” and then took the corn salad leftovers for lunch today. Thanks, Kate!
★★★★★
Kate
I hope that turned into a “yum, radishes!” by the end of the meal. Thanks, Rebecca!
Lindsay
Made these for dinner for my boyfriend and I tonight and we LOVED them. We also added shrimp to them and they were delicious. Thank you for one of the best taco recipes I’ve ever tried!!
★★★★★
Kate
So great to hear this, Lindsay! Thanks so much.
RWG in YVR
Simple, fresh, tasty and healthy. This was a big hit with my family, both from my vegetarian daughter and the meat eaters alike. The grocery was out of radishes but it still tasted great.
Thank you!
★★★★★
Kate
Perfect! Thanks so much for commenting.
Halley
Another delicious recipe! These were so good, will definitely make again. Served with guac and shredded cheese as toppings (omitted feta).
Kate
Yum! That sounds great, Halley. Thanks for reading!
Brenda
Happy 4th of July Kate! I just made these tacos and we all loved them! I subbed celery for the radishes, topped with a little salsa and some asiago. Amazing!
★★★★★
Kate
Thanks, Brenda! I’m so glad you loved these.
Stephie
I guess I’m just one of those people who goes cooky for sweet corn :) So, even though corn wasn’t quite in season when I made this about a week and a half ago, this is yummyyyyy!! I’ll definitely be making it again and again because it’s so easy and it’s delicious! Thanks, Kate!!
I have been trying to comment on all of the dishes I try, Kate, and I’m behind! Beeeeezy beezy life right now, but just to say, Kate, your recipes are FANTASTICALLY DELICIOUS! I transitioned to being plant-based about a month ago, and it’s been your recipes that have helped myself and my husband welcome this lifestyle with open arms! <3
★★★★★
Kate
YES I’m such a fan of sweet corn, too! I don’t blame you for rushing it. :) I’m so glad you’ve been enjoying the recipes!
Viktoriya Vayner
Yum! I made these this week and they were delish and filling! I can’t believe that this is veg only.
★★★★★
Kate
Right? These are nice and hearty.
Hiba Jampolsky
Kate
I just wanted to tell you how much I love your blog and recipes. I have bought your book on pre-order and enjoy cooking from it. I have not had a recipe from you that disappointed me yet. I always tell my friends and co-workers who compliment me on my lunches about your book and blog. I am a pescaterian but mainly vegetarian. Keep up the delicious work.
Kate
Thank you so much, Hiba! I’m so glad you found the blog and enjoy the book so much. Thank you for sharing with your friends, too!
Leslie
I cheated and used a good can of refried black beans but the corn and feta salad is amazing and the whole thing coming together was very fresh and very easy to make! This is definitely a good recipe to throw in the weekly rotation during the warm summer months!
★★★★★
Kate
Thanks, Leslie! I love these during the summer, too.
Nes
These were SO good. I could eat bowls of that corn salsa.
Kate
Great! And me, too. Just give me a spoon.
Jessica
My 10 year old son is dying over this recipe! Being newly vegan has been a big change but your delicious recipes are making us excited for the change! Thank you so much and we can’t wait to try more!
★★★★★
Kate
Hooray! I’m so glad this is such a hit with everyone!
MacFadden
Made these tonight with my first attempt at homemade tortillas. My tortilla technique needs work, but the filling was tasty!
★★★★
Becca
I’ve been following your blog for a couple weeks now, and have been dying to try a few recipes. I made these last night and they were amazing! The sweet, crunchy corn and the lime together were my favorite part! Even the hubby (avid meat eater!) scarfed them down and went back for more!
Thank you for creating vegetarian recipes that aren’t full of crazy ingredients! This blog is the first place I’ll be going when I sit down to make my meal plans.
★★★★★
Kate
You’re welcome, Becca! I try to keep things accessible and affordable, so this comment is music to my ears. I’m glad you both enjoyed the tacos!
Michele
Oh my goodness! We just finished eating these tacos… There hasn’t been one recipe of yours that I have tried that isn’t phenomenal and this is absolutely one of them!
Rachel
I was looking in my bookmarked recipes for something to use the wonderful fresh farmers market corn and came across this one I bookmarked long ago. As always, Cookie & Kate recipes do not disappoint. I was a little cautious about using raw corn but if you usenice freshly picked corn, it will be fine. As I said in my Instagram post, no need for the fancy taco truck when you can make this at home. Definitely a keeper for late summer recipes.
lauren
Made this last night – delicious! The warm black beans and limey corn/radish topping are perfect together. I didn’t have feta and don’t really like cilantro so I omitted those and melted some shredded Mexican cheese on the corn tortillas. 1 Tbsp. seemed like a lot of cumin for me, so I started with 1.5 tsp. and found that (plus salt and pepper) to be just right. Will be making this again and again. Thanks so much!
★★★★★
Kate
Awesome! I’m glad you could adjust the recipe to your tastes, Lauren. Sounds like it came out great!
Amanda
Wow, this was such a delicious dinner. We added the smoky sweet corn hummus from love&lemons — worth a try if you haven’t had it yet. The corn salad was truly amazing, I am already looking forward to leftovers tomorrow!
★★★★★
Kate
That combination sounds absolutely heavenly, Amanda! I’ll have to try it.
Joey
Made this tonight, it was really delicious! Didn’t have a jalapeno but had 3 Anaheim chilli’s so I roasted those with the corn on the grill. Deseeded and skinned the chilli’s before adding to the corn salsa. So delicious!!!
★★★★★
Kate
Ooh, roasted chilis sound amazing with this, Joey! Yum.
Jonathan
What’s the deal with the cilantro? There was an asterisk but no corresponding footnote. I can’t make this recipe with that hanging over me
Christa
Made these tonight. LOVE!!!! Next time I will double the corn salad since I ate half of it straight out of the bowl. So simple and delicious.
Robyn
So easy to make and yummy!
★★★★★
Kate
Thank you, Robyn!
Ann High
I have noticed recently I can’t get the nutrition link to come up under a recipe. I really need this as I am suposed to be eating limited carbs. Is there a problem with the nutrition link or is it on my end. I have recommended your recipes and book to so many people everywhere and love your recipes. It would just really help me if I could see the nutrition again. Thanks again, Ann High.
Kate
Are you clicking the nutrition information header? It’s hidden unless clicked on. Also, make sure you are enabling cookies in your browser as the nutritional information is using a plug-in.
Ann High
I have always just clicked on the header before and it came down but it just won’t anymore. As far as I know my cookies are enenabled. I will try to check that out further but I could get the nutritaional information until about a week ago. I love all your recipes.
★★★★★
Mandy
Hi Kate
I live in England. My husband is from Wisconsin. I enjoy your blog and your recipes are great. Tonight I just made your Sweetcorn and Blackbean tacos. They were so delicious. I am also going the ‘almost vegan’ way with my husband. Being from the dairy state he can’t give up all cheese!.
Look forward to more recipes.
Mandy x
★★★★★
Kate
Wonderful! Thank you, Mandy.
Midori
This recipe is incredibly easy and is a highly addictive, delicious meal. I stuffed myself! I’ve printed it and added it to the back of your Love Real Food cookbook. My most used cookbook, by the way! I don’t know how you do it, but your recipes never disappoint.
★★★★★
Kate
Love hearing that, Midori! Thanks for the comment and support.
Stephanie Bowie
I made these for dinner last night, and they’re going into my regular rotation! The corn salsa was so good that I’m making a second batch this weekend to eat with chips!
★★★★★
Kate
Love hearting that, Stephanie! Thanks so much for your review and comment.
Janki patel
How many calories does 3 tacos have?
★★★★★
Kate
You can divide the nutrition information by two, if you like, to get the per taco basis since a serving is two taco. Hope this helps!
Sara
That corn. Holy. Yum.
The first time I made it, I only had corn, lime, and cilantro. That was delicious! (And also eye opening… I didn’t realize you could eat corn raw!)
Then a few days ago, I was at my non-vegan parents’ house and my mom was making tacos. She sent me to the store to pick up some ingredients, so I bought the stuff to make the corn “relish” (for lack of a better word) too. Wow! My whole family gobbled it right up! They put it on their tacos and ate it straight out of the bowl with chips! It’s so light and fresh!
I left out the oil (I’m doing the no oil thing WFPB thing) and the feta (obvs). Still completely fantastic!
★★★★★
Kate
Thanks for sharing, Sara!
melissa
cant wait to make these! is the corn cooked or raw?
Kate
This is raw corn. :)
Heather
I’ve made this recipes a four or five now over the past couple of months. It’s definitely a favorite in our house. When I don’t add the feta, I double the amount of lime to make up for the zing that the feta otherwise provides.
I also make my own corn tortillas (if you don’t do this, you should. You will NEVER buy those rubbery Mission ones ever again), which really add a flavor punch. Sometimes I add a little extra red onion to the slaw… to stretch the slaw further and to add some extra bulk.
This recipes makes 10 very, very, very stuffed tacos. My homemade tortillas are a bit bigger than the standard,and they barely fit everything. If you’re concerned this may not be enough for four people (or two people over two meals :) ), don’t be; you can definitely stretch this to more than 10.
★★★★★
Kate
Nice, no feta, double the zing with lime juice. I will have to try that! Thanks for your comment and review, Heather.
Sonali
These were a big hit with my family! Thank you!
★★★★★
Kate
Wonderful to hear! Thank you!
Marisa
We loved this recipe!!! And so easy to make!! I used queso fresco instead of the feta cheese. My 17-year old gladly eat the leftovers for lunch the next day. Yum!
★★★★★
Kate
Leftovers are truly delicious! Thanks for your review, Marisa.
Anni
We made this tonight and even my picky kids ate it, which I was surprised about. One of them just ate theirs with the beans, but that works for me. We might try the suggested pickled ingredients next time in place of feta for my husband who is dairy free. I am happy that we got a bonus veggie in there – the radishes.
Kate
Parent win! I love that. Thanks for sharing, Anni.
Nanette
Great recipe! I used frozen corn since corn on the Cobb is not in season. It was still delicious! I can only imagine how good it would be with fresh corn!
★★★★★
Kate
Great! That sounds like a good solution. Thanks for your review!
Monica
This has been my favorite taco recipe for a little bit now. I just prefer to use cotija cheese over feta. Incredibly delicious, thanks for the recipe!
Kate
Sounds like a great substitute! Thanks for sharing, Monica.
Liz Smith Currie
My picky eater husband LOVED these. My kids LOVED these. And I LOVED these. Pretty easy, super tasty. Very similar to our favorite local taco spot (I used cojita cheese instead of feta and added a little avocado to the corn salsa).
★★★★★
Kate
Great, Liz!
Monica
Perfect summer weeknight dinner! Super quick to make and very satisfying!
★★★★★
Kate
Thanks for your review, Monica!
Lynda
This was SO GOOD! My husband doesn’t like corn but he really liked this. He had his as tacos but I put the black beans and corn salsa over top of kale.
My corn had gone bad by the time I made this recipe, so I used a cup of frozen corn and rinsed it under running water for a minute until it was thawed. I had a ripe tomato from the garden and added this as well. You could make this as a dip and use tortilla chips to eat it with. To do that, you’d want to go with 1/2 cup of water to the beans so they weren’t too think.
This was so good that I am going to make it a 2nd time later in the week. :)
★★★★★
Kate
Thank you for sharing! I’m glad you loved it, Lynda. Thanks for sharing how you made this one work for you.
Lea
I made these tacos last night! BEST tacos I have ever had! I also made some pineapple salsa to put on top. I invited my parents over, and they rated them a 5 out of 5! These will be made again, very soon!
★★★★★
Kate
Great to hear, Lea!
Lindalee Davis
I didn’t have the radishes and missed them but this was still delish without them!
★★★★★
Kate
Thank you for your review, Lindalee!
Kirsten Mattson
Absolutely amazing. So delicious. Very easy. New favorite!
★★★★★
Kate
Thank you for your review, Kirsten!
VT
Can I use frozen corn?
Kate
I prefer fresh corn here, but I know others have tried it and liked it! Let me know what you think, VT.
Amy
Delicious! Next time I’ll double the corn — my family thought the corn to bean ratio should be higher. These were so yummy and made great use of our local corn!
Plus, I never knew corn was so delicious raw! You learn something new every day. :D
★★★★★
Kate
I’m sorry it wasn’t an immediate hit, but that sounds like a great way to adjust to your taste. Thank you for your feedback, Amy!
Mary
These are AMAZING! I’ve been trying to make more vegetarian dinners, and your blog is my go-to. I love every recipe!!
Thanks for sharing such delicious, easy to make dishes! :)
★★★★★
Kate
Wonderful, Mary! Thank you for sharing.