Corn is hard for me to resist in the summer. I can’t help snagging an ear or two every time I’m at the store and they tend to make their way into most of our summertime meals. These tacos are a favorite of mine. The fresh corn and jalapeno make this a fresh and delicious summer meal. This recipe is also easy to scale up if if you’re feeding more than two.

Corn Avocado and Black Bean Tacos

Serves 2

2 ears corn, kernels cut off cob

1 jalapeno, diced

1 large or 2 small avocados, diced

½ bunch cilantro, roughly chopped

3 Tb lime juice

1 ½ tsp salt

For the beans:

1 can black beans, rinsed

2 cloves garlic, minced

1 Tb olive oil

1 tsp salt

½ tsp cumin

½ tsp coriander 

Feta cheese

Corn tortillas

In a large bowl, combine the corn, jalapeno, avocado, cilantro, and lime juice. Season with salt. Taste and make adjustments to the lime and salt. If it tastes flat, add more lime. If it tastes underwhelming, add more salt. Continue making adjustments until it tastes right.

In a skillet, saute the garlic in the olive oil until fragrant, about 4 minutes. Add the beans and cook over medium heat until warmed through. Reduce the heat to low and add the cumin, coriander, and salt. Taste and make any adjustments (a little bit of cayenne is good here too). Keep the beans warm on low until your tortillas are ready.

If you have a griddle, this is a great time to dust it off. If you don’t, no worries. All you really need is a hot pan (or surface) for your tortillas. I usually start my pan around medium-high and adjust down if they start getting a little too much char. Make sure you’re toasting both sides.

Assemble and enjoy! Don’t forget to top with feta!