Baked Crispy Corn Tacos
Golden and crunchy, these baked corn tacos have roasted corn, black beans, jalapeños, cabbage, and cheese, served with creamy avocado crema.
Servings: 6
Ingredients
For corn
- 3 ears corn, kernels sliced off (about 3 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For black beans
- 15 ounce can black beans, drained and rinsed
- 1/4 cup finely chopped red onions
- 1 jalapeno, minced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Pinch of oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For tacos
- 8 corn tortillas
- Olive oil for brushing tacos
- 1 cup shredded cabbage
- 1/2 cup crumbled feta or cotija cheese
For avocado crema
- 1/2 ripe avocado
- 1/4 cup Greek yogurt
- 1 lime, juice
- 3 tablespoons water
- 1/4 cup cilantro leaves
- Pinches of kosher salt and black pepper
For serving
- Chopped cilantro
Instructions
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- On one sheet pan, toss the corn with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, spreading the kernels in a single layer. Roast the corn until it is crisp on the edges and lightly browned, about 20-25 minutes.
- In a large bowl, stir the black beans, red onions and jalapeños with 1 tablespoon olive oil, cumin, garlic powder, paprika, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Once they are coated in the spiced oil mixture, lightly mash the beans with a fork.
- Stir the corn into the black beans.
- Warm the tortillas, wrap them in a damp paper towel. Microwave for 30 seconds. This steams the tortillas, so then you can fold them to assemble the tacos.
- On the other sheet pan, brush each tortilla with olive oil on both sides. Spoon the filling (about 1/3 cup not packed) onto one half of a tortilla. Then sprinkle the filling with cabbage and feta. Fold over the taco and gently press it down. Repeat for the remaining tortillas and filling.
- Bake the tacos 5 minutes. Then flip them over. Bake for another 10 minutes. Flip them again and bake for 5 minutes until they are golden brown and crisp on the outside.
- To make the avocado crema, combine the avocado, yogurt, lime juice, water, cilantro and pinches of salt and pepper in the bowl of a food processor. Puree until smooth. (You may need to add another tablespoon of water to thin it out.)
- Arrange the tacos on a serving plate. Top with chopped cilantro and serve with avocado crema on the side or drizzled over the tacos.
Notes
You can use canned corn or frozen corn instead of fresh sweet corn. Drain and rinse the canned corn in a colander, then pat it dry with a towel. Do not thaw frozen corn. It may need a few extra minutes roasting time.
For a shortcut, you can serve these tacos with store-bought guacamole.
If you have leftover tacos, you can save them up to 3 days in the refrigerator in an airtight container. Reheat them at 400 degrees F on a sheet pan, 5 minutes per side. They won’t be as crisp as when you first make them.
To freeze the tacos up to 1 month, place a piece of parchment paper or wax paper in between each one to prevent them from sticking together. Then freeze them in the same airtight container. Reheat frozen tacos in a 400-degree F oven for 14-16 minutes, flipping over halfway through baking.