Fargo Fusion Sweet Corn & Chili Tacos

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Midwestern-inspired tacos featuring sweet corn and spicy chili, topped with a zesty lime crema that celebrates the vibrant spirit of Fargo-Moorhead. This Mexican recipe, ready in about 23 minutes, pairs corn kernels, diced white onion, diced jalapeño for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

Prep: 15 min Cook: 8 min Serves 4 Mexican cuisine 510 cal/serving

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Ingredients

2 cups, fresh or frozen corn kernels
1/2 cup diced white onion
1/4 cup diced jalapeño
1 tsp ground cumin
1 cup diced tomatoes
1/2 cup lime crema
8 corn tortillas

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Instructions

Step 1: Sauté 2 cups corn kernels, 1/2 cup diced white onion, and 1/4 cup diced jalapeño in a skillet over medium heat for 6 minutes until corn is tender and onions are translucent, then stir in 1 tsp ground cumin and cook for 1 more minute until fragrant.
Step 2: Remove from heat and mix in 1 cup diced tomatoes, stirring until tomatoes are warmed through but still firm.
Step 3: Warm 8 corn tortillas in a dry skillet for 15 seconds per side until pliable and slightly charred.
Step 4: Assemble by placing 1/4 cup corn-chili mixture on each tortilla, drizzling with 1 tbsp lime crema, and folding into a taco shape; serve immediately while warm.