Charred Corn Salsa Tacos

Smoky grilled corn stripped off the cob and mixed into a bright, chunky salsa -- piled into warm tortillas with black beans and crema. Summer in a shell.

Ingredients

• 4 ears fresh corn, shucked
• 8 small corn or flour tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 jalapeño, finely diced
• ½ red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ⅓ cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tsp cumin
• Salt to taste
• Mexican crema or sour cream to serve
• Crumbled cotija cheese to serve
• Hot sauce (optional)

Instructions

1. 1

   Char the corn: Place whole corn ears directly on a hot grill (or cast iron skillet over high heat). Cook 2-3 minutes per side until kernels are charred and popping. Let cool slightly, then cut kernels off the cob.

2. 2

   Make the salsa: Combine charred corn, jalapeño, red onion, cherry tomatoes, and cilantro. Dress with lime juice, cumin, and a generous pinch of salt. Toss and taste.

3. 3

   Warm beans: Heat black beans in a small pan with 2 tbsp water, a pinch of cumin, and salt. Mash slightly with a fork -- you want some whole beans and some creamy.

4. 4

   Warm tortillas: Char tortillas one at a time directly over a gas flame or in a dry cast iron for 30 seconds per side. Keep warm wrapped in a clean towel.

5. 5

   Assemble: Spread a spoonful of beans onto each tortilla. Top with corn salsa and diced avocado. Finish with crema, cotija, and hot sauce.