Omaha-Inspired Grilled Corn and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

These smoky grilled corn and black bean tacos bring a taste of Midwest summer fun with a fresh cilantro-lime crema and crunchy slaw. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs ears, husked corn on the cob, (15 oz), drained and rinsed black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 3 ears of husked corn with 1 tablespoon olive oil and grill for 10 minutes, turning occasionally, until charred and tender. Once cooled, cut kernels off the cobs.
  2. Step 2: In a medium bowl, toss 1 can drained black beans with 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1 tablespoon olive oil.
  3. Step 3: In another bowl, combine 1 cup shredded red cabbage, 1 grated medium carrot, 2 tablespoons lime juice, and 1/4 cup chopped cilantro. Toss to make a crunchy slaw.
  4. Step 4: For the crema, mix 1/3 cup sour cream, 1 teaspoon honey, 1 tablespoon lime juice, and 1 finely diced jalapeño (optional) until smooth.
  5. Step 5: Warm 8 small corn tortillas on the grill for 1 minute per side. Assemble tacos by layering grilled corn kernels, seasoned black beans, slaw, and a drizzle of cilantro-lime crema. Serve immediately.

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Frequently asked questions

How long does Omaha-Inspired Grilled Corn and Black Bean Tacos take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Omaha-Inspired Grilled Corn and Black Bean Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ears, husked corn on the cob from drying out.

Can I substitute ingredients in Omaha-Inspired Grilled Corn and Black Bean Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Omaha-Inspired Grilled Corn and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Omaha-Inspired Grilled Corn and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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