Grilled Corn Tacos

Women‍‍`s Corner
December 29, 2020

These grilled corn tacos are a super fresh, easy summer dinner! Lots of lime, cilantro & tomatillo salsa accent a crisp veggie medley in the yummy filling. You can also skip the tortillas and enjoy the filling as a salad. Or, add scrambled eggs to make breakfast tacos!

Ingredients :

- Handful of whole green beans, about 1 cup

- Tomatillo Salsa

- 3 ears of fresh corn

- ¼ cup chopped grilled onion

- ½ cup halved or quartered cherry tomatoes

- 1 teaspoon extra-virgin olive oil

- Juice of 1 lime

- ½ cup chopped cilantro

- Sea salt and freshly ground black pepper

- 8 to 10 flour tortillas

- ½ cup crumbled feta cheese

- 1 serrano pepper, sliced, optional

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Method : Prep the green beans by blanching them in boiling water for 3 minutes, then transfer to a bowl of drinking water . Once cool, transfer to a towel to dry and put aside. Make the Tomatillo salsa and chill until able to use. Make the filling. Heat a grill to medium heat and grill the blanched green beans and therefore the whole ears of corn until charred on all sides.

Chop the green beans into 1” pieces and add them to an outsized bowl with the onion and tomatoes. Slice the kernels off the corn and add those to the bowl also . Add the vegetable oil , juice , cilantro, pinches of salt and pepper, and a couple of spoonfuls of the tomatillo salsa and toss. Season to taste. Grill or warm the tortillas. Assemble the tacos with the corn taco filling, feta cheese, and serrano slices, if desired. Top with salsa and serve the additional on the side.