Grilled Corn Tacos Recipe

Corn: Fresh ears of corn are essential for that smoky, charred flavor.

Tortillas: Soft, pliable tortillas serve as the base for the tacos.

Red cabbage: Adds a crunchy texture and vibrant color.

Cilantro: Fresh cilantro brings a burst of herbal freshness.

Lime: Lime wedges provide a zesty, tangy finish.

Cotija cheese: This crumbly cheese adds a salty, tangy flavor.

Olive oil: Used to brush the corn before grilling to enhance flavor and prevent sticking.

When grilling corn, ensure you rotate the ears frequently to achieve an even char. This not only enhances the flavor but also ensures the kernels are cooked uniformly. For an added layer of taste, consider brushing the corn with a mixture of olive oil and a pinch of smoked paprika before grilling. This will give the corn a subtle smoky flavor that pairs beautifully with the cotija cheese and cilantro.

• corn - Substitute with zucchini: Grilled zucchini slices can provide a similar smoky flavor and texture to grilled corn.

• tortillas - Substitute with lettuce wraps: Lettuce wraps offer a low-carb alternative while still providing a vessel for the taco fillings.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar crunch and can be used interchangeably with red cabbage.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• lime - Substitute with lemon: Lemon wedges can provide a similar tangy acidity to lime wedges.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor to cotija cheese.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative to olive oil.

• Allow the grilled corn to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Place the grilled corn kernels in an airtight container. If you have extra tortillas, wrap them in aluminum foil or place them in a resealable plastic bag.
• Store the corn kernels and tortillas separately in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the grilled corn kernels. Spread them out on a baking sheet in a single layer and freeze until solid. Transfer the frozen kernels to a freezer-safe bag or container.
• To freeze tortillas, stack them with a piece of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag, removing as much air as possible before sealing.
• When ready to use, thaw the corn kernels and tortillas in the refrigerator overnight. Reheat the corn in a skillet over medium heat until warmed through. Warm the tortillas on a dry skillet or directly on the grill for a few seconds on each side.
• Store any leftover shredded red cabbage and chopped cilantro in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days.
• Keep the crumbled cotija cheese in its original packaging or transfer it to an airtight container. Store it in the refrigerator for up to 1 week.
• If you have extra lime wedges, store them in an airtight container or resealable plastic bag in the refrigerator. They will stay fresh for up to 3 days.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the assembled tacos in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the texture of the tortillas and the grilled corn.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the tacos in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until the tortillas are crispy and the corn is heated through. This method gives a nice crisp to the tortillas.

• Microwave Method: Place the tacos on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30-60 seconds, or until heated through. This is the quickest method, but be cautious as it may make the tortillas a bit soggy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tacos in the air fryer basket in a single layer. Heat for 3-5 minutes, or until the tortillas are crispy and the corn is warmed through. This method provides a nice crisp without drying out the tacos.

• Grill Method: Preheat your grill to medium heat. Wrap the tacos in aluminum foil and place them on the grill. Heat for about 5 minutes, turning occasionally, until warmed through. This method adds a slight smoky flavor to the tacos.

• Grill: Used to cook the corn until it is charred and tender, adding a smoky flavor to the tacos.

• Grill brush: Essential for cleaning the grill grates before and after cooking to ensure a clean cooking surface.

• Basting brush: Used to brush olive oil onto the corn before grilling.

• Tongs: Handy for turning the corn on the grill to ensure even cooking and charring.

• Cutting board: Provides a stable surface to cut the kernels off the cob after grilling.

• Chef's knife: Used to cut the kernels off the cob and chop the cilantro.

• Mixing bowl: Holds the grilled corn kernels after they are cut off the cob.

• Serving platter: Used to assemble and present the tacos.

• Measuring cup: Ensures accurate measurement of the shredded red cabbage and crumbled cotija cheese.

• Lime squeezer: Helps to extract juice from the lime wedges for serving with the tacos.

Pre-cook the corn: Boil the corn for a few minutes before grilling to reduce grill time.

Use pre-shredded cabbage: Save time by buying pre-shredded red cabbage from the store.

Prep ingredients ahead: Chop cilantro and crumble cotija cheese in advance.

Warm tortillas in bulk: Heat multiple tortillas at once on the grill to save time.

Use a sharp knife: A sharp knife makes cutting corn kernels off the cob quicker and easier.