I've just returned fromMexico City, and after a week of eatingtacos,tostadas, andelote, I just want to eat more tacos, tostadas, and elote.
Luckily, summer is the best time to do just that. Because this time of year, corn is so fresh, so full of flavor, you don't even need to cook it. Simplyhold the ear and use a sharp knife to cut the raw kernels off. Then marinate the corn kernels with lime juice and cilantro to turn them into a simple, vegetarian version of ceviche; just like thecitrus "cooks" the fish in a traditional ceviche, the acid will help break down the fibers of the corn, turning the crunchy kernels into a bright, fresh topping for tacos, tostadas, and chips.
我最近的素食晚餐,我把玉米salsa into spicy black bean and corn tacos for an easy weeknight meal. To add additional flavor to the corn salsa, I pulled more inspiration from my Mexico City trip. I had picked up the most delicious salsa in Mexico City; the jar is simply labeled "salsa picante" but it's more likesalsa macha, a traditional Mexican sauce that combines toasted nuts and seeds in a fiery chili oil. I've been putting it on literally everything since I returned. Inspired, I tossed some toasted pumpkin seeds, hazelnuts, and chopped jalapeño into the corn salsa (which also adds additional protein into the meal).
Along with the corn salsa, I made a quick refried black bean filling for the tacos by sautéing some red onion, then adding canned black beans to the pan and letting them simmer for a few minutes before lightly smashing them in the pan. To cool the black bean and corn tacos down, a simple, tangy lime–sour cream sauce tops these tacos and sliced avocado finishes them off. It's simple and easy and delicious. Pro tip: make double the corn salsa and use it on top of eggs or eat with chips.
