Spicy Corn Tacos

Spicy Corn TacosThese Spicy Corn Tacos make a lovely addition to taco night for veggies and non-veggies alike. They are packing some heat though so leave out the seeds of the chilli if that’s an issue for you. Saying that, chilli heat is an issue for me, I left them in and could just about handle it. If chilli heat is your jam, you could probably take another chilli or two though I really wouldn’t recommend you do that if serving to a crowd. What I’ve learned about Mexican food is that most of the food isn’t supposed to be searingly hot as most of the chillies they use are dried and give more of a smokiness. But then they do pack the heat into their salsas and moles which everyone can add themselves.

Because I have a few vegetarian and “flexitarian” friends (don’t ask!) and because I myself was vegetarian for about a year when I was young and principled, I’m always on the lookout for for decent, stand-alone, vegetarian recipes where meat isn’t missed and these corn tacos definitely fit the bill. You could try to keep it vegan by leaving out the butter, sour cream and cheese but that might still leave you wanting. If you’re going down that road, I suggest serving each person with a giant wedge of chocolate cake on the side so they will still be satisfied.

I just compiled my Mexican category, to the right, if you fancied checking out other Mexican dishes that can accompany this one.

Spicy Corn Tacos


  • 4 corn on the cobs
  • 1 jalapeño
  • 1 red onion
  • 1 small knob of butter
  • 1 tbsp vegetable oil
  • 2 cloves of garlic, minced
  • a pinch of salt,
  • half a tsp of ground allspice
  • a good grinding of black pepper
  • juice of 1 lime
  • 1 small bunch of fresh coriander leaves
  • 200 g sour cream
  • 60 g grated parmesan
  • lettuce and tortillas to serve


  1. With a sharp knife, remove the corn from the cobs and place it in a bowl.
  2. Remove the seeds from the jalapeño if you would prefer it with less heat and finely chop it up before adding it to the corn.
  3. Peel and dice the onion and add it to the corn and jalapeño.
  4. Heat the butter and oil in a large frying pan over a medium heat and add the corn, jalapeño and onion.
  5. Stir fry for bout 5 minutes and add the garlic, salt, allspice and pepper, turn the heat up to high and stir fry for about 10 minutes.
  6. Add the lime juice and tear in the coriander.
  7. Stir everything together and serve portions topped with a tablespoon of sour cream and a grating of parmesan along with mixed leaves and toasted tortillas.
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