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. 
Alyssa
These were AMAZING. A couple of notes: didn’t have feta, so subbed goat cheese (divine). Used frozen corn. These were absolutely delightful and will be in the regular rotation.
★★★★★
Kate
Thank you for sharing, Alyssa!
Denise Catlett
My vegitarian daughter who eats lots of black beans, and rarely comments on them good or bad, said these tacos were delicious! My husband agreed.
Kate
I love that! Thanks for sharing, Denise.
Sophia
My family has recently made the switch to a whole-foods, plant-based diet. We’ve been making the transition over the last few weeks and have finally reached the point of eliminating meat and dairy from our dinners, as this was the last and hardest meal for us to change. This dish was our first intentional WFPB vegan dinner, and my family was very happy with it. My husband and I both feel that, if I can continue to find recipes this tasty, removing the meat and dairy from our diets will be easier than we expected.
This recipe is wonderful, and we found that it was even better when each taco was topped with avocado, as recommended in the recipe. Salsa verde was the prefect choice for this taco, and I highly recommend it over a red salsa.
★★★★★
Kate
I’m glad this recipe was helpful in your transition, Sophia! Thanks for your review!
Mariane
Excellent recipe. Most of the ingredients I have in the house already. My family loved them!
★★★★★
Kate
I’m happy to hear that, Mariane! Thanks for sharing.
Emily Paige, RD
I’ve made these tacos a few times for myself & brought them to a potluck taco night, as the vegan/vegetarian option naturally falls on the shoulders of the RD lol! These tacos are delicious & work great as a prep-ahead option because you can keep all the ingredients separate until you’re ready to eat. The flavors sit & get more intense & delicious the longer they marinate together. The corn salsa (which I have never tried with feta), is great with other taco fillings & makes a yummy addition to burrito bowls. 10/10 would recommend them!
★★★★★
Kate
I’m glad they were a hit! Thanks for sharing, Emily.
Maddie
These are so good! I like to use Mexican cotija cheese instead of feta. Yummm.
★★★★★
Lila
What a revelation! And absolutely not just the recipe, but your entire aesthetic and your views on life, food and most importantly, Cookie. My husband and I have been working from home (precautionary self-isolating) and this recipe jazzed up our long work days immensely! The corn salad in particular is a zesty dream.
Separately – my best friend (Bichon) growing up was also named Cookie! Dogs > humans, in my opinion. When I was reading about how your beloved Cookie was injured, my heart broke. Thank goodness healing came swiftly – more time for runs, food and tail wagging :)
★★★★★
Kate
Thank you, Lila! I appreciate your kind words and review. Dogs are pretty great!
Josh
Planning to make this tonight, but have a question: Do you cook the corn first? Or does it go in raw?
Kate
Hey Josh! The corn goes in raw. I love raw corn. Defrosted frozen/canned/lightly cooked corn would all work well here, though.
Des
Corn salsa was great! I was out of black beans so I used great northern beans. It was an excellent substitute. I made it 2 days in a row. For extra flavor I also used broth instead of plain water and added garlic to beans
★★★★
Kathy
Delicious! We call these summer tacos because they are light and refreshing good,!
★★★★★
Kate
Yes, perfect for the summer! Thanks for sharing, Kathy.
Jennifer
So YUMMY! It’s so great to have tacos that are bright tasting, instead of the heavily salted typical red sauce, salsa, tomato-based kind. The corn is delicious like this, and I am SO thrilled to have discovered this method. I didn’t use cheese, and I didn’t miss it at all. I used hot sauce to kick up the heat, and I think next time I may add an additional jalapeño instead. These are amazing!
★★★★★
Michele Kane
The corn and feta salad (even without the feta) is AMAZING!! So delicious in season with fresh corn. Thanks for sharing this recipe. This one will be on repeat all summer.
Thanks!
-Michele
★★★★★
Julia
Mmmm these were so delicious!! Thanks, Kate!
★★★★★
Kate
You’re welcome, Julia!
Lindsey
If every meal was this simple, I’d cook dinner for myself every single night. This was delicious and so filling!
★★★★★
Fran
Really good! Followed recipe exactly. IMHO, no salsa is necessary!! Thanks again!
★★★★★
Tammy
I’ve got this recipe in the queue to try but have a question first: Neither my husband nor I like radishes. Is there a substitute you’d recommend? Thanks!
Kate
Hi Tammy! You could perhaps use some chopped green onion (though they won’t be as crunchy) or a small amount of chopped red onion (soaked in cold water for a bit to reduce the bite). Or you might love them without any of the above. Hope that helps.
Tammy
That did help, thanks! I made these for dinner with a little bit of red onion soaked as you suggested and the tacos were a big hit. My husband repeatedly said how much he loved them ;)
Claire
These are a real favorite with us – we’ve been making them for years! When we’re tired we just used canned black or refried beans as a short cut and let that corn salsa shine!
★★★★★
Eryn
Made these last night for some out-of-towners who were visiting. My husband and I are vegan, so we left out the feta. These were incredible. And topped with so, so many pickled onions. Thank you!
★★★★★
Blair
These were SO good! I only made the black beans per the recipe. I then added plain corn, salsa, lettuce, sour cream and cheese on top. We will definitely be making them again! Both my girls, age 6 and 11 loved them.
★★★★★
Blair
* I did add some minced garlic to the black beans.
Annie
The corn salad (I made it without feta) is Amazing! I added a jalapeno for extra spice and it was perfection. I can easily see us eating it with chips for a light dinner with beer.
As written the beans needed more flavor so I added lime juice, chili powder, and garlic powder. The texture was great and the cooking method was easy!
I didn’t use radishes because I didn’t have any. BUT I loveee your avocado salsa verde so I topped each taco with that. I did try it with just sliced avocados and that was good too. But the sauce was even better.
We loved it. Thanks!
★★★★
Penny
This is fantastic! I can’t wait to make it again with fresh corn available now. I’m wondering if anyone has frozen or canned the corn mix to enjoy later in Winter?
★★★★★
Kate
Hi Penny! You could try frozen, just thaw first. Thanks for your review!
Penny
Thank you but I think I phrased my question wrong; what I was asking is if it is possible to freeze the prepared corn salad, or even possibly can it? BTW, made just the corn salad as a dip with corn tortilla chips yesterday, with fresh corn from the market. YUM.
Kate
Hi Penny! This isn’t designed for canning, and I’m not a canning expert so I’m not sure. You could try to freeze it, but I can’t guarantee the results.
Marien
I’m slowly making my way through your vegetarian taco recipes and this one was another hit! So easy, so fresh, so delicious. Thanks for a great recipe!
★★★★★
Katie
These tacos are amazing! I can rarely find a vegetarian dish that my boyfriend loves, but he regularly begs me to make these. The corn is easy to prep ahead of time and all that’s left to do is cook the beans and warm the tortillas. These have been my go-to summer meal :)
★★★★★
Kate
Thank you, Katie for your review! This would be a great go-to in the summer.
Liz
These are tasty! Unique and easy. I used frozen corn and canned jalapeños.
★★★★
Morgen
Delicious!! I subbed red onion for the radishes in the corn salsa.
★★★★★
Cgw
My family LOVED these! We had them with halibut and made fish tacos. The radishes make the corn salad so colorful and pretty. Huge hit!
★★★★★
Kate
I love that! Thank you for your review, Cgw.
James
There is absolutely nothing that needs to be changed on this recipe! Never thought about not cooking the corn… Amah-zing! Just added my favorite hot sauce (El Yucateco) and I was golden! Thanks much for sharing!
★★★★★
Kate
Hooray! That’s great to hear, James.