Street-Style Corn and Black Bean Tacos with Cilantro Lime Crema

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

Vibrant street tacos filled with smoky grilled corn, black beans, and a tangy cilantro lime crema for a fresh and satisfying vegetarian meal. This mexican-inspired tacos & burritos (vegetarian) ready in about 35 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: 20 min Serves 4 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Brush 4 ears of husked corn with 1 tbsp olive oil and grill for 10 minutes, turning occasionally, until kernels are charred and tender. Let cool, then cut kernels off the cob.
  2. Step 2: In a medium skillet, heat 1 tbsp olive oil over medium heat. Add 1/4 cup finely diced red onion and 1 minced jalapeño, sauté for 2 minutes until softened. Add 15 oz drained and rinsed black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt. Cook for 5 minutes, mashing some beans to thicken.
  3. Step 3: Stir in the grilled corn kernels into the black bean mixture and cook for another 2 minutes to combine flavors.
  4. Step 4: In a small bowl, whisk 1/2 cup sour cream with 2 tbsp lime juice and 1/4 cup chopped fresh cilantro to make the crema.
  5. Step 5: Warm 8 small corn tortillas on the grill or skillet for 30 seconds each side until pliable.
  6. Step 6: Assemble tacos by spooning the corn and black bean mixture evenly onto tortillas and drizzling with cilantro lime crema. Serve immediately with extra lime wedges.

Frequently asked questions

How long does Street-Style Corn and Black Bean Tacos with Cilantro Lime Crema take to make?

Total time is about 35 minutes (15 min prep + 20 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 Street-Style Corn and Black Bean Tacos with Cilantro Lime Crema?

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 Street-Style Corn and Black Bean Tacos with Cilantro Lime Crema?

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 Street-Style Corn and Black Bean Tacos with Cilantro Lime Crema 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 Street-Style Corn and Black Bean Tacos with Cilantro Lime Crema 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.

Related recipes