Corn Tacos

With a mix of sweet, smoky, savory and fresh flavors, these grilled corn tacos, developed by Margaret Knoebel in our Test Kitchen, are proof that meatless meals can bring plenty of excitement to the table.

The star of the show is fresh corn, which is soaked, grilled in its husk until tender and lightly charred, then sliced off the cob and tossed with juicy tomatoes, crumbled Cotija, red onion and a squeeze of lime. Pile the vibrant filling into warm tortillas and add your favorite toppings for a colorful vegetarian meal that feels like summer on a plate.

Ingredients for Corn Tacos

• Corn on the cob: This is the perfect place to showcase the sweetest, sunniest corn of the season. When grilling corn, choose ears still in their husks so the corn steams evenly and stays juicy.
• Chili powder: Season the corn with a sprinkle of chili powder before grilling for classic smoky Tex-Mex flavor. You can easily substitute a homemade or store-bought taco seasoning for the chili powder.
• Cherry tomatoes: Juicy and sweet-tart, these small firm-skinned tomatoes add freshness and a pop of color to the filling.
• Cotija cheese: This Mexican cheese—a signature ingredient in esquites (Mexican street corn)—is firm, salty and wonderfully crumbly. It helps balance the sweetness of the corn and tomatoes.
• Red onion: Finely chopped red onion adds sharpness and a little crunch to the corn mixture. For a milder taste, soak the cut onion in salt water and drain well or swap in sliced green onion.
• Lime juice: This ties all the flavors together and acts as a light dressing when mixed with olive oil. Use fresh lime juice for the brightest, most vibrant flavor.
• Corn tortillas: For the best texture, warm corn tortillas on the grill, on the stovetop or in the microwave before serving with the fresh corn filling. Bonus: Warming them brings out their sweet, toasty flavor.
• Optional toppings: Top tacos with pickled jalapenos, minced cilantro, crema or a drizzle of hot sauce for extra flavor and texture.

Directions

Step 1: Prepare the corn for grilling

Place the ears of corn, still wrapped in their husks, in a stockpot and cover with cold water. Soak for 20 minutes, then drain. Carefully peel back the husks on each ear to about 1 inch from the bottom and remove the silk.

Editor’s Tip: Soaking the corn keeps the husks from burning too quickly on the grill and helps the kernels steam gently, resulting in tender, juicy corn.

Then, brush the corn with olive oil and sprinkle with salt, pepper and chili powder. Rewrap the husks around the corn, securing them with kitchen string.

Step 2: Grill and cut the corn

Grill the corn, covered, over medium heat for 25 to 30 minutes, turning often, until tender.

Cut the string and discard the husks. Then, transfer the corn to a cutting board and let it cool slightly before slicing the kernels off the cob.

Editor’s Tip: Cut corn off the cob using a sharp knife and a clean kitchen towel to catch the kernels. It’s easier and less messy!

Step 3: Mix the filling and serve

In a large bowl, combine the cut corn, tomatoes, crumbled Cotija, chopped onions, lime juice and the remaining olive oil. Toss gently to coat, then spoon the corn mixture into corn tortillas with your favorite toppings.

Editor’s Tip: Warming your tortillas before serving helps make them soft and pliable. Heat them in a dry skillet over medium heat for about 30 seconds per side, or microwave briefly, covered with a damp paper towel, for about 20 seconds.

Recipe Variations

• Include protein: Add black beans, grilled shrimp, or cooked and shredded chicken to turn these tacos into a heartier meal.
• Add extra veggies: Toss diced bell peppers, zucchini or roasted potatoes with the corn for more color and texture in every bite.
• Turn up the flavor: Sprinkle in a little smoked paprika, cayenne or extra chili powder to give the tacos a kick of smoky heat, or fold in fresh minced cilantro or parsley for an herby lift.
• Swap the cheese: Try queso fresco or shredded Mexican blend cheese instead of Cotija for a different texture and milder flavor.
• Try another taco vessel: Switch up the base with flour tortillas, crispy taco shells or even lettuce wraps for a lighter option. You can even spoon the sweet-and-savory corn filling over fresh leafy greens with a cilantro-lime dressing for a flavorful, Tex-Mex-inspired salad.

How to Store Corn Tacos

Store any leftover grilled corn taco filling in an airtight container in the refrigerator for up to three days. Keep the tortillas separate and warm them just before serving to maintain their soft, pliable texture.

Can you make corn tacos ahead of time?

Yes! If you want to prep ahead, grill the corn and mix the filling a day in advance and keep it chilled in an airtight container until ready to serve. Gently reheat the corn mixture on the stovetop or in the microwave, and add fresh toppings like cilantro or avocado just before serving.

Corn Taco Tips

How else can you cook the corn?

You can easily cook sweet corn on the stovetop if you don’t have a grill or the weather isn’t cooperating. Husk the corn, then add the ears to a pot of salted boiling water and cook for about five minutes until tender. You can also cut the kernels off the cob and saute them in a skillet with a little oil until lightly charred and sweet. The microwave and air fryer are handy options too!

Can you add meat to corn tacos?

You can absolutely add meat to corn tacos! Strips of grilled lime chicken, steak, shrimp or even browned chorizo turn these into a heartier meal. Just fold the cooked meat into the corn mixture or layer the meat into the tortillas before piling on the sweet corn filling.

What can you serve with corn tacos?

Round out corn taco night with a side of black beans, cilantro-lime rice or a simple green salad. You can also use the corn filling as a fresh topping for other Mexican dishes, like enchilada casserole or traditional beef or chicken tacos. A bowl of tortilla chips and salsa and a classic margarita never hurt either!