Corn is in season now so take advantage of it while the flavors and juiciness are at their prime. This 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.
INGREDIENTS (makes about 10 corn tacos):
- 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 here )
- 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
DIRECTIONS:
- Shave the corn off the cobs along the stem.
- 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.
- 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.
- Serve with a cold Mexican beer.