Grilled Corn Tacos

These grilled corn tacos are a super fresh, easy summer dinner! Lots of lime, cilantro & tomatillo salsa accent a crisp veggie medley in the yummy filling.

Grilled Corn Tacos

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 🙂

Corn tacos ingredients

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 that it was time for corn tacos!

I was super surprised to find fresh tomatillos in Chicago, so I 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. Then, I loaded them into tortillas to make tacos!  I topped the tacos with feta or Cotija cheese, serrano peppers, and scoops of the tomatillo salsa. A super easy summer dinner!

Corn tacos filling Assembling corn tacos

Corn Tacos Tips

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. (Of course, if you’re gluten-free, corn tortillas will work just fine.)

If you’d like, all of the components to this recipe can be made in advance. Prep it ahead and serve it for a summer party!

Corn Tacos Variations

Not in the mood for corn tacos for dinner? Try either of these variations:

  • Make a corn salad. Skip the tortillas, and serve the filling of these corn tacos as a summer salad!
  • Make breakfast tacos. 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.

Corn tacos on a platter

If you love these corn tacos…

Try these veggie tacos, these jackfruit tacos, these sweet potato tacos, or these mushroom tacos next!

5.0 from 3 reviews
Grilled Corn Tacos
Prep time
Cook time
Total time
Make these yummy corn tacos for an easy summer dinner! You can also skip the tortillas and enjoy the filling as a salad. Or, add scrambled eggs to make breakfast tacos!
Recipe type: Main dish
Serves: 4
  • 8 to 10 flour tortillas*
  • ½ cup crumbled feta cheese
  • 1 serrano pepper, sliced, optional
Tomatillo salsa: (this makes extra)
  • 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
Corn Taco Filling:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
*Note: these tacos are a bit messy and work best with flour tortillas to hold everything together. I used these White Corn & Wheat tortillas from La Tortilla Factory, which I found at Whole Foods.



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Rate this recipe (after making it):  

  1. Gerry Speirs

    What awesome ingredients to add to tacos!!

  2. These are so full of wonderful late Summer produce, it makes me happy (umm…people need to chill out with the pumpkin right now). Beautiful, flavorful dinner! Nothing beats fresh corn this time of year!

  3. Erin from

    These sound incredible! And just in time for Taco Tuesday tomorrow… 😉

  4. Susan

    I love salsa verde and these tacos sound wonderful. I think they mean that i’ll have to make tortillas again to have them, because I put mesquite flour into my whole wheat tortillas I make my own mesquite flour from the pods from the two large mesquite trees in our front yard). Mesquite does wonderful things for anything it’s in, especially where there is corn involved. Definitely something I want to make.

    • Jeanine Donofrio

      Those sound like wonderful tortillas!

  5. Lexi @Lexi'scleankitchen

    You had me at corn taco filling!! Such a perfect meatless recipe! Can’t wait to give this a try!

  6. Zozora from

    Jeanine I love your food photography! Your food looks amazing and I’m sure it tastes good too =)

    Can’t wait to try out this recipe for the family.

    • Jeanine Donofrio

      thank you!

  7. Maria

    These tacos look crazy good!

  8. well now you have me thinking about breakfast! that filling is perfect for breakfast tacos too! well said!

  9. Veronika from

    Love the recipe! If only I could get tomatillos here in Germany!

  10. Amazing! Thanks for sharing the recipe.

  11. Katie

    I love your blog! I live right outside Chicago; I hope you would consider doing a Chicago meet-up. What part of the city are you moving to?

    • Jeanine Donofrio

      Hi Katie – I’m thinking about doing a meet-up sometime – thanks for letting me know that you’d be interested! We just moved to Roscoe Village.

  12. Rachel

    Looks fresh and delicious! If you don’t have a grill (or grill-pan) how would you suggest cooking the tomatillos, onion, serrano, green beans, etc? Roast them perhaps? Sautéing the beans and chile on high heat to get them slightly charred?

    Looking for any advice to keep a similar flavor profile. (Should probably just buy a grill-pan, eh?)

  13. Adriana

    We had these tacos today, they were good, so good. Thanks for sharing 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.