Sweet Corn and Black Bean Tacos

Name: Sweet Corn and Black Bean Tacos with Lime
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 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 small-to-medium jalapeño pepper, seeds removed and minced (omit if sensitive to spice); 1 tablespoon olive oil; ¼ teaspoon sea salt; ½ to ⅔ cup crumbled feta, to taste (optional); 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; 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

These vegetarian tacos combine lime-marinated fresh corn kernels with seasoned black beans, topped with crisp radishes, jalapeño, crumbled feta, and avocado. They're a light, bright summer meal that comes together in under 30 minutes.

🌍Mexican 🥗Gluten-Free 🏷️Corn tacos 🏷️Summer

Total

35 min

Servings

10

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

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 small-to-medium jalapeño pepper, seeds removed and minced (omit if sensitive to spice)
1 tablespoon olive oil
¼ teaspoon sea salt
½ to ⅔ cup crumbled feta, to taste (optional)optional
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
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 sauceoptional

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Instructions

1
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 (if using), 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.
2
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.
3
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.
4
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.

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Tips & Notes

Pro tips

Let the corn kernels sit in the lime juice and salt for at least 15 minutes before serving—this softens them slightly and infuses flavor throughout.
Remove jalapeño seeds for milder heat, or leave them in for more spice. For heat-sensitive diners, slice a separate jalapeño pepper just as a garnish option.
Warm the black beans gently in a skillet with a pinch of cumin or garlic if desired—they taste better warm than room temperature and help warm the taco shell.
Slice radishes paper-thin just before serving to keep them crisp. If radishes sit for more than 10 minutes after slicing, they can become soft.

Substitutions

Black beans → pinto beans or chickpeas (same cooking method and quantity)
Feta → cotija cheese or queso fresco (same amount, slightly different salinity)
Jalapeño → serrano pepper (smaller, hotter; use half the amount) or omit entirely for mild tacos
Fresh corn → 2 cups thawed frozen corn kernels (slightly softer texture, but acceptable)

Storage & make-ahead

Store the lime-corn mixture and black beans in separate airtight containers for up to 3 days; assemble tacos fresh. Dressed tacos do not keep well.

Common Questions

Can I use canned or frozen corn instead of fresh?

Yes. Use 2 cups thawed frozen corn or drained canned corn. Fresh corn has the best texture and flavor for these tacos, but frozen works well in a pinch.

How do I make these tacos ahead of time?

Prepare the lime-corn mixture and black beans up to 4 hours ahead and refrigerate separately. Assemble tacos just before serving so toppings stay crisp.