Corn is in season now so take advantage of it while the flavors and juiciness are at their prime. The recipe was inspired by my husband’s love for all foods that can be wrapped up to eat. This dish is vegetarian, and for a twist you can also add black beans or avocado.
Fresh corn tacos
2014-03-18 02:37:00
Yields 10
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Nutrition Facts
Serving Size
110g
Yields
10
Amount Per Serving
Calories 214
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 181mg
8%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
11%
Sugars 3g
Protein 9g
Vitamin A
8%
Vitamin C
9%
Calcium
21%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- • 5 cobs of sweet corn
- • 1-2 tablespoon of sunflower oil or butter
- • 2 ½ tablespoons of homemade taco seasoning for a spicy touch (see recipe in another post )
- • 1 large shallot, sautéed
- • A handful of pitted kalamata olives, cut in half lengthwise
- • Chopped cilantro
- • Lime wedges
- • 2 cups of shredded cheese
- • 10 corn tortillas
Instructions
- 1. Shave the corn off the cobs along the stem.
- 2. In a pan over medium heat oil or butter, then sauté shallots for a few minutes until lightly browned. Add the cut corn and taco seasoning for a few minutes more to release the flavors from the spices. The longer the spices get cooked, the spicier the corn filling will be.
- 3. Serve the tortillas stuffed with the corn filling, shredded cheese, lettuce, a few kalamata olives, cilantro and a wedge of lime to squeeze over your corn.
- 4. Serve with a cold Mexican beer.
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