Charred Corn & Pinto Bean Tacos
From: Ian Seddon's Cookbook
🥘 Ingredients
- medium shallots 3
- jalapeño peppers 2
- large limes 4
- extra virgin olive oil 3 tbsp
- ground cumin ¾ tsp
- Kosher
- fresh sweet corn 4
- high-heat 4-5 tsp
- cherry tomatoes 1
- can of pinto beans or black beans 2
- cilantro leaves and tender stems 1 cup
- medium ripe avocados 2
- taco-sized flour or corn tortillas 12-18
- For serving: Hot sauce of choice
Since sweet corn is best within a few days of purchasing, feel free to make these tacos at the beginning of the week. Not a fan of cilantro? Use a bit of flat-leaf parsley or omit. Grill pan instructions for corn: Heat a grill pan over high heat. Brush the husked corn cobs with ~½ teaspoon high-heat oil per cob. Once the pan is very hot, add the cobs in a single layer. Grill for 10 to 12 minutes, using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside on a plate to cool. Grill pan instructions for tomatoes: Combine the cherry tomatoes with 2 tsp of high-heat oil, and season with salt and pepper. Return the grill pan to medium-high heat. Add the tomatoes, turning occasionally, until charred in spots and slightly wrinkled, 3 to 5 minutes. Set aside on a plate to cool. Outdoor grill instructions: Preheat your grill over medium-high heat until very hot, about 10 minutes. Brush the husked corn cobs with ~½ teaspoon high-heat oil per cob. Grill corn cobs for 10 to 12 minutes, using tongs to turn them every few minutes. Keep the cherry tomatoes raw. Storage: Store the corn salad in the fridge for about 4 days. Reheat the corn salad if desired (or serve cold). Make the Avocado Mash fresh and heat your tortillas right before serving. Top the tortillas with the Avocado Mash, corn salad, and hot sauce, if desired. Nutrition boost: Add finely diced red pepper, jarred roasted peppers, or toasted pepitas to the corn salad, or top your tacos with fresh Pico de Gallo. Shortcut: Instead of charring the tomatoes, keep them raw; slice them in half and toss them into the corn salad in step 7. Shortcut: If you bought frozen corn, defrost 3-3 1/2 cup in the fridge overnight, then pat dry very well before cooking. Heat a cast iron skillet over medium-high heat with 1 tbsp of oil. Once hot, add the defrosted corn. Cook undisturbed for 3 minutes, then toss and cook until charred in spots, another 2 to 4 minutes. If the kernels pop a lot, lower the heat to medium.
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1For the aromatics for corn tacos (from vegetable prep): medium shallots , jalapeño peppers , large limes , extra virgin olive oil , ground cumin , Kosher salt or sea salt and freshly cracked black pepper, fresh sweet corn , high-heat , cherry tomatoes , can of pinto beans or black beans , cilantro leaves and tender stems , medium ripe avocados , taco-sized flour or corn tortillas , For serving: Hot sauce of choice .
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2In a large bowl, combine the Aromatics for Corn Tacos, 1/3 cup lime juice, olive oil, cumin, 1/4 tsp kosher salt, and several cracks of pepper. Macerate for 15-20 minutes , or until the shallots have softened.
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3Remove the corn husks as well as excess silks (see this post for tips). Brush or rub the cobs with 2-3 tsp of high-heat oil ( timer teaspoon per cob).
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4Cook the corn: Open the windows and turn on your oven vent. Heat a large cast iron skillet over high until very hot or a few drops of water dance on the surface. Add the cobs in a single layer. Cook for 10-12 minutes , turning every few minutes, until charred on all sides. If it gets too smoky, reduce the heat a bit. Once charred, use tongs to transfer the corn to a plate. If there’s any sticky corn residue in the pan, scrape it off or wipe it away with a towel. NOTE: For grilling instructions, see Notes 3-5.
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5Lower the heat to medium-high. Add 2 tsp of high-heat oil and the tomatoes. Stand back to avoid oil splatter. Add a pinch or two of salt and pepper. Cook until the tomatoes are charred in spots and slightly wrinkled, 3 to 4 minutes, tossing occasionally. Remove from the heat.
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6While the corn/tomatoes cook, drain and rinse the beans. Chop the cilantro.
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7Position the charred corn cobs upright over a sheet pan, then use a knife in a downward direction to shave the kernels off each cob (or use this bowl-in-bowl method).
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8Finish the corn salad: To the macerated shallot mixture, add the corn kernels, charred tomatoes, beans, and cilantro. Add a squeeze or two of lime juice and salt/pepper to taste. Let rest while you complete step 8.
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9Prepare your side salad (if you’re making one) and prep the final ingredients. Avocado Mash: In a bowl, mash the flesh of the avocados with 1 1/2 tbsp lime juice and a few pinches of salt. Taste, adding more lime or salt as desired. TIP: If saving leftovers, make just as much Avocado Mash as you will eat today. Heat the tortillas: Add tortillas to a skillet over medium-high heat for 20-40 seconds per side. Stack and wrap in a dish towel to keep warm.
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10Spread a bit of Avocado Mash onto each tortilla. Spoon the corn salad on top of each taco. Drizzle with hot sauce, if desired. Serve with your side salad, if you made one.