Spicy Grilled Corn and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Zesty tacos filled with smoky grilled corn and black beans tossed in a spicy chili-lime sauce topped with fresh cilantro lime slaw. This Mexican-inspired summer cookout recipe (vegetarian), ready in about 30 minutes, pairs fresh corn on the cob, 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.

Ingredients

• 4 ears, husked fresh corn on the cob
• 1 can (15 oz), drained and rinsed black beans
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 3 tbsp, divided fresh lime juice
• 1/4 head, finely shredded small red cabbage
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, finely diced small red onion
• 1, seeded and minced small jalapeño
• 8 small corn tortillas
• 1/4 cup (optional) sour cream

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Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (around 400°F). Brush 4 ears of husked fresh corn with 1 tbsp olive oil and grill for 10 minutes, turning every 2 minutes until charred and tender. Remove and let cool.
2. Step 2: In a bowl, combine 1 can drained black beans, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, 1 tbsp fresh lime juice, and 1 tbsp olive oil. Toss gently to coat.
3. Step 3: Cut the grilled corn kernels off the cobs and add them to the black bean mixture, stirring to combine.
4. Step 4: In a separate bowl, mix 1/4 head finely shredded red cabbage, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1 minced seeded jalapeño, 1/2 tsp salt, and 2 tbsp fresh lime juice to create the cilantro lime slaw.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
6. Step 6: To assemble, spoon the spicy grilled corn and black bean mixture evenly onto each tortilla, top with a generous amount of cilantro lime slaw, and add a dollop of 1/4 cup sour cream if desired. Serve immediately.