Go Back
In the world of flavorful and vibrant dishes, Crispy Sweet Corn & Jalapeño Tacos stand out as a delightful option that combines the sweetness of corn with the spicy kick of jalapeños. This recipe is a celebration of contrasting flavors and textures, where the tender sweetness of corn meets the fiery zest of jalapeños, creating a harmonious balance that tantalizes the taste buds. These tacos not only deliver on flavor but also provide a satisfying and nutritious meal that can be enjoyed any time of the year.

Crispy Sweet Corn & Jalapeño Tacos

Discover the vibrant flavors of Crispy Sweet Corn & Jalapeño Tacos! This recipe combines the natural sweetness of corn with the spicy kick of jalapeños, creating a delicious balance of taste and texture. Perfect for weeknight dinners or casual gatherings, these tacos are easy to make and packed with nutrients. From selecting fresh ingredients to tips on assembling the perfect taco, elevate your meal with this delightful dish that’s sure to impress everyone!
Print Recipe Pin Recipe

Ingredients
  

For the Corn Filling:

2 cups fresh or frozen sweet corn kernels

2 tablespoons olive oil

1 small red onion, finely chopped

2 cloves garlic, minced

1-2 fresh jalapeños, seeded and finely chopped (adjust based on heat preference)

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and black pepper, to taste

½ cup fresh cilantro, chopped

Juice of 1 lime

For the Tacos:

8 small corn tortillas

1 cup shredded cabbage (green or purple)

½ cup crumbled queso fresco or feta cheese

1 avocado, sliced

¼ cup sour cream or Greek yogurt

Hot sauce (optional, for serving)

Instructions
 

Prepare the Corn Filling:

    - In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until it becomes translucent.

      - Stir in the minced garlic and jalapeños; cook for another 1-2 minutes until fragrant.

        - Add the sweet corn, smoked paprika, cumin, salt, and black pepper. Cook for about 5-7 minutes until the corn turns slightly golden and tender.

          - Remove from heat, stir in fresh cilantro and lime juice, and set aside.

            Crisp the Tortillas:

              - In a separate dry skillet, warm each corn tortilla for about 30 seconds on each side until pliable.

                - For extra crispiness, you can lightly fry the tortillas in a little oil until they are golden and crispy, about 1-2 minutes per side. Drain on paper towels.

                  Assemble the Tacos:

                    - On each tortilla, spread a layer of shredded cabbage, followed by a generous scoop of the corn mixture.

                      - Top with avocado slices, crumbled queso fresco, and a drizzle of sour cream or Greek yogurt.

                        - If desired, add a few dashes of hot sauce for an extra kick.

                          Serve:

                            - Serve the tacos warm with lime wedges on the side for an extra burst of flavor. Enjoy!

                              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings