Charred Sweet Corn and Black Bean Tacos with Cilantro Lime Crema

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Smoky charred corn and hearty black beans nestled in warm corn tortillas topped with a tangy cilantro lime crema for a vibrant summer taco. This Mexican-inspired summer cookout recipe (vegetarian), ready in about 35 minutes, pairs fresh corn ears, black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, husked fresh corn ears
• 1 can (15 oz), drained and rinsed black beans
• 8 small corn tortillas
• 1 diced red bell pepper
• 1 seeded and minced jalapeño
• 2 tbsp, divided olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 1/4 cup chopped, divided cilantro

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Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush 4 husked corn ears with 1 tbsp olive oil and grill, turning occasionally, for 8-10 minutes until kernels are charred and tender. Let cool slightly, then cut kernels off the cob into a bowl.
2. Step 2: To the bowl, add 1 can drained black beans, 1 diced red bell pepper, 1 minced seeded jalapeño, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss with 1 tbsp olive oil until well combined.
3. Step 3: In a small bowl, mix 1/2 cup plain Greek yogurt, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1/2 tsp salt to create the cilantro lime crema.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by dividing the corn and black bean mixture among the tortillas, then drizzle each with the cilantro lime crema and garnish with extra cilantro leaves. Serve immediately for a colorful, flavorful summer street food experience.