Go Back
When it comes to vibrant, fresh, and healthy meals, mini grilled corn and avocado tacos stand out as a delightful option that embodies the essence of summer. These tacos are not just a dish; they are an experience, offering a medley of flavors and textures that tantalize the taste buds. Imagine biting into a soft corn tortilla filled with sweet, charred corn, creamy avocado, and a hint of spice from jalapeño—each ingredient playing a crucial role in this harmonious creation.

Mini Grilled Corn and Avocado Tacos

Discover the vibrant flavors of summer with these mini grilled corn and avocado tacos. Featuring sweet, charred corn and creamy avocado, this delightful dish is perfect for gatherings or quick dinners. Each bite bursts with freshness, complemented by zesty lime, spicy jalapeños, and fragrant cilantro. Easy to prepare and visually appealing, these tacos celebrate seasonal ingredients and are sure to impress anyone at your table. Dive into this healthy, flavorful experience!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh corn kernels (about 2 ears of corn)

2 ripe avocados, diced

1 small red onion, finely chopped

1 jalapeño, seeded and minced (optional, for heat)

1/4 cup cilantro, chopped

1 lime, juiced

1 teaspoon ground cumin

Salt and pepper, to taste

8 small corn tortillas

Olive oil, for grilling

Crumbled queso fresco or feta, for garnish (optional)

Instructions
 

Prepare the Corn: If using fresh corn, grill the corn on the cob over medium heat for about 10-12 minutes, turning occasionally until evenly charred. Remove from grill, let cool, and then cut the kernels off the cob. Alternatively, you can use canned or frozen corn (just sauté until slightly charred, if desired).

    Mix the Avocado Filling: In a mixing bowl, combine the diced avocados, chopped red onion, minced jalapeño, cilantro, lime juice, ground cumin, salt, and pepper. Gently mix to combine, being careful not to mash the avocado too much. Set aside.

      Heat the Tortillas: In a dry skillet or on the grill, lightly warm the corn tortillas for about 30 seconds on each side until softened and pliable. You can brush them lightly with olive oil for added flavor if desired.

        Assemble the Tacos: Take two tortillas at a time and spoon some of the grilled corn mixture onto the center of each tortilla. Top with the avocado mixture, allowing some of the filling to spill out slightly for a rustic look.

          Serve: Optionally, sprinkle with crumbled queso fresco or feta for added creaminess. Serve the tacos immediately with lime wedges on the side, allowing guests to add extra lime juice to their taste.

            Enjoy your delicious Mini Grilled Corn and Avocado Tacos!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4