The Tastiest (And Easiest) Charred Corn Taco Recipe

Written by

Huckle & Goose

12:45 pm
07/23/19

New cookbook obsession alert! The Huckle & Goose Cookbook, authored by mamas and sister-in-laws Anca Toderic and Christine Lucaciu (they’ve got 7 kiddos between them), is such a refreshing take on home cooking and has been on constant rotation in our home since it came out in late May. And it’s not just for the recipes.

The unique tome—featuring the most beautiful photography—is great for more seasoned cooks, but also has an entire front section that addresses the needs (and anxieties) of more novice beginners—folks who daydream about feeding themselves and their families tasty and beautiful home-cooked meals, hosting on-the-fly dinner parties, and the like, but don’t quite have the skills or confidence to make the jump (ahem, us).

“We know there’s some sort of secret sauce to being around the table together, eating good food we cooked with our own two hands—health, connection, wholeness. But how do we get there a lot more often, and push through all the things in our way?” the co-authors ask. “We wrote The Huckle & Goose Cookbook as a roadmap to get there. To make cooking a habit you actually like. A natural rhythm. One that finally feels like it’s actually adding to your life instead of being a chore that takes away from it.”

The following recipe is one of our very favorites from the cookbook. The authors describe it as “What we imagine walking through the colorful streets of any Mexican city during late summer would taste like. Authentic street corn in taco form.” Bonus points: It’s beyond easy to make. Trust us and try it out!

Charred Corn Tacos with Tomatoes, Cotija & Basil-Jalapeño Drizzle (SERVES 4)

Basil-Jalapeño Drizzle
1 cup fresh basil
1 jalapeño, roughly chopped
Juice of 1 lime
2 cloves garlic, chopped
1/3 cup mayonnaise

Tacos
2 cups fresh corn kernels, from 4 ears of corn
Extra-virgin olive oil
1 yellow onion, diced
1 red bell pepper, diced
8 corn tortillas
2 tomatoes, diced
1⁄2 cup cotija cheese
Salt
Pepper

1. In a blender, puree the drizzle ingredients with 1⁄4 teaspoon each salt and pepper, until completely smooth. If it’s too thick, add 1–2 tablespoons of water and blend again. Refrigerate until tacos are ready.

2. Set a dry sauté pan over high heat and toast the corn kernels until golden with some brown spots, 5–7 minutes, stirring occasionally. Sprinkle with 1⁄4 teaspoon salt. Transfer to a bowl and set aside.

3. In the same pan, lower heat slightly, and add a good drizzle of oil. Sauté onion and bell pepper for 5–7 minutes; season with 1⁄4 teaspoon each salt and pepper. When soft, add to the bowl of corn and set aside.

4. Char the tortillas over an open flame and set aside on a plate.

5. Serve family-style, letting everyone make their own tacos with the corn filling, cheese, tomatoes, and basil-jalapeño drizzle.

Kitchen note: The sauce is so dang good, we’ve used it on roasted chicken, fresh-mozzarella-and-tomato salad, morning eggs, and epic sandwiches. The possibilities are endless, so make a double batch.

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