So…I was back from some time away and without my CSA bin for yet another week. I still had a couple of produce items from the week prior in my fridge. Nothing that would have gone bad while I was out of town for the weekend…but…you know…just some things I hadn’t gotten to just yet. One of these items were 2 ears of corn. I had previously grilled up the other 2 ears of corn that were in the bin…and I really, really wanted to try something different this time around.
So, I went on a little bit of a hunt…and somehow discovered the amazing recipe for Charred Corn Tacos (as well as homemade (so it can be gluten-free) taco seasoning) from Joy the Baker. I was elated. Because I love tacos and because it was definitely a different and unique way to consume said corn…and do something different with your average tacos. The best part? This recipe was super easy and I just needed to swing by the grocery store for a couple of items that I didn’t have due to not getting my produce bin.
If you love tacos…I highly recommend these. If you are a carnivore…I swear, you won’t even miss the meat!
Recipe: Gluten-Free Charred Corn Tacos (with Homemade Taco Seasoning)
Servings: 2
Time: Prep 25 minutes; Cook 15 minutes
Ingredients for Taco Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
Directions for Taco Seasoning:
Toss together. Store in a jar. Apply liberally to most everything.
Ingredients for Gluten-Free Charred Corn Tacos:
- 2 ears of fresh corn, kernels cut from the cob
- a handful of chopped scallions
- a handful of sliced cherry tomatoes
- a seeded fresh Serrano pepper, chopped
- a liberal amount of homemade taco seasoning
- 4 corn tortillas
- 1 ripe sliced avocado
- 1 tablespoon olive oil
Directions for Gluten-Free Charred Corn Tacos:
Heat a few tablespoons of olive oil in a large skillet over medium-high heat.
Add the corn and allow to char for several minutes. Stir infrequently to allow the corn to really char.
Remove from the heat and stir in scallions, cherry tomatoes, jalapeno, and taco seasoning to taste.
Warm up the tortillas.
Spoon the charred corn into the tortillas. Top with avocado.
DEVOUR!
~*~*~
My roommate declared this one of her favorite taco dishes that I have ever prepared. And, a couple years back we did what we called a “Tour de Taco” where I did different flavors and versions of tacos throughout the entire week. To hear that sort of exclamation really made my day. The char on the corn really does make all the difference, so be sure you start to get that blackened color on the kernels. These aren’t too spicy…and the seasoning is perfect. Honestly, it just brought this wash of flavor to the entire dish. Top off however you like. I added kale to mine for a bit of a leafy green. It was awesome. My roomie had me whip up some vegan Sriracha sour cream and I topped mine with hot sauce. However you like it…it’s yours for the making.
The Celiathlete 