So… long story short, we came to Chicago this past spring, and expected to be gone by now. Instead, we spent time with family and found a house here that we loved. Now we’re here for good – or at least a few years. I grew up here, but I honestly never expected to be back. Winter isn’t my thing, but I’m trying to get excited for it anyway.
There is something here you don’t have to twist my arm to get excited about: midwest corn! When I realized we weren’t going to be bolting town, I was excited for 2 things – we’d finally have a home of our own again and we’d be in town for sweet corn season 🙂
Pictured above are the things I gathered a few weeks ago at the market, except the lime was from the store. The combo of corn and tortillas meant taco time!
I was super surprised to find fresh tomatillos in Chicago, so made fresh salsa with them (although you could use store-bought tomatillo salsa for this recipe as well).
I grilled the green beans and the corn and tossed them all together with cilantro, cherry tomatoes, lime juice, and a scoop of the salsa. This salad could be eaten on its own, but here I made it into a taco filling.
These tacos are on the messy side so I would suggest using flour tortillas since they won’t fall apart like some corn tortillas do. I used these White Corn & Wheat tortillas from La Tortilla Factory, which I found at Whole Foods. Top the tacos with feta or cotija cheese, serrano peppers, and scoops of the tomatillo salsa. A super easy summer dinner! If you’d like, everything can be made in advance.
I should also mention that the filling that I had left over made for great breakfast tacos the following morning. Toss generous scoops of the corn salad into 4 eggs while you’re scrambling them. Divide into 4 tacos, top with cheese (if you like), and scoop on the salsa.
- 8 to 10 flour tortillas*
- ½ cup crumbled feta cheese
- 1 serrano pepper, sliced, optional
- 5 medium to large tomatillos, husks removed, rinsed
- ½ medium white onion, cut into chunks
- 1 serrano pepper
- 2 garlic cloves
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons lime juice
- ¼ cup cilantro
- Heaping ¼ teaspoon sea salt, more to taste
- 2 to 4 tablespoons water
- Handful of whole green beans, about 1 cup
- 3 ears of fresh corn
- ¼ cup chopped grilled onion, from the salsa recipe above
- 1 teaspoon extra-virgin olive oil
- Juice of 1 lime
- ½ cup chopped cilantro
- Sea salt and freshly ground black pepper
- Prep the green beans by blanching them in boiling water for 3 minutes, then transfer to a bowl of ice water. Once cool, transfer to a towel to dry and set aside.
- Make the Tomatillo salsa: Heat a grill pan to medium-high heat. Grill the whole tomatillos, onion chunks, whole serrano, and whole garlic cloves until charred on all sides, rotating as needed. Remove from the grill pan and let cool slightly. Chop ¼ cup of the charred onion, add it to a large bowl, and set it aside for the corn taco filling. Transfer the remaining grilled vegetables to a food processor and add the olive oil, lime juice, cilantro, salt, and 2 tablespoons of water. Pulse until combined, adding remaining water if the salsa is too thick. Let cool and then chill until ready to use.
- Make the Corn Taco Filling: Grill the blanched green beans and the whole ears of corn until charred on all sides. Chop the green beans into 1” pieces and add them to the large bowl with the onion. Slice the kernels off the corn and add those to the bowl as well. Add the olive oil, lime juice, cilantro, pinches of salt and pepper, and a few spoonfuls of the tomatillo salsa and toss. Season to taste.
- Grill or warm the tortillas. Assemble the tacos with the corn taco filling, feta cheese, and serrano slices, if desired. Top with a scoop of the Tomatillo salsa and serve the extra on the side.