Mexican Street Corn + Black Bean Tacos with Lime-Jalapeño Crema
Charred sweetcorn and smoky black beans are tucked into warm tortillas with a quick lime-jalapeño crema and crunchy cabbage for a bright, filling lunch.
- 2 pc corn on the cob
- 220 g black beans
- 4 pc tortilla wraps
- 60 g red onion
- 160 g cabbage
- 1 pc lime
- ½ pc jalapeño
- 120 g Greek yoghurt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli powder
- 1 tbsp rapeseed oil
- 10 g coriander
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Pat the sweetcorn dry, then heat a large frying pan or griddle over high heat. Brush with 1/2 tbsp rapeseed oil and char the corn on all sides, 6–8 minutes. Slice the kernels off the cob.
- Step 2
Add the red onion (finely chopped) to the pan with remaining oil. Cook until soft and lightly browned, 3–4 minutes. Stir in black beans, cumin, smoked paprika, chilli powder and 1/2 tsp salt. Cook, smashing a few beans against the pan, 4–5 minutes.
- Step 3
Make the lime-jalapeño crema: in a bowl stir Greek yoghurt with the juice of 1/2 lime, finely chopped jalapeño, a pinch of salt and 1 tbsp water to loosen. Taste and add more lime if needed.
- Step 4
Shred cabbage finely. Toss with a squeeze of the remaining lime juice and a pinch of salt. Roughly chop coriander.
- Step 5
Warm tortillas in the same pan for 20–30 seconds per side, or in a dry skillet.
- Step 6
Assemble tacos: pile black bean + charred corn into tortillas, top with cabbage and coriander, and finish with a generous spoon of lime-jalapeño crema.
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