Corn Tacos

I’m not talking about corn tortillas, but rather tacos that feature fresh, sweet, in-season corn, along with a protein or other vegetables!

I first got this idea when I saw a Washington Post article on easy taco fillings, one of which was for corn and chorizo with soft corn tortillas. Of course I didn’t really follow the recipe. First of all, Hank and I prefer flour tortillas, and I also didn’t have any scallions. But what was really key to this delicious dinner was the spicy and the sweet together, with slices of avocado, a bit of sour cream, and a spritz of fresh lime.

I started to think about all the different ways this recipe could be adapted for different tastes and dietary restrictions. For one thing, sausage is not restricted to pork, nor even to meat. While it is important to use a fresh sausage – and that would be a fresh Mexican chorizo rather than the cured Spanish type – any type would work. When I was recipe-testing for The Berkshires Farm Table Cookbook, we tried to offer vegetarian and vegan adaptations when possible, and that is when I first used vegan sausages, specifically Field Roast brand. I didn’t have occasion to use the Mexican chipotle flavor, but I bet it would be great in these tacos. I also want to try making spicy black beans at some point to wrap in a tortilla with sweet corn.

But the most recent time I made this, we grilled salmon! I used a spice blend from Penzey’s called Arizona Dreaming to give the fish a bit of spice, and I separately sautéed the corn, also with a bit of the spice mix and scallions (which I had in the house this time). We warmed the flour tortillas on the grill, and I must say the finished dish turned out great! I offer two possibilities below.

Certainly if you like corn tortillas, you could use them instead of the flour tortillas here. Maybe it would even be a fun filling for crunchy, hard taco shells. Play around, and let me know what combinations you come up with! I think the key to this recipe is the spicy flavor of chorizo or fish or beans with the sweet fresh corn. And because I liked this so much, I have put some frozen raw corn into the freezer so we can remember a taste of summer when the first snows begin to fall!

Corn and Grilled Salmon Tacos

N.B. See below for a recipe with chorizo

Serves 2

• 12 ounces salmon fillet

• 3 teaspoons Penzey’s Arizona Dreaming or other similar spice mix, divided, or to taste

• 2 Tablespoons canola oil, plus more for oiling the grill grates

• 2 scallions, chopped (or half a small onion chopped)

• 2-3 cups of corn cut from the cob (about 2 to 3 ears)

• ½ teaspoon salt (omit if using a spice rub that contains salt)

• 4 flour tortillas, or corn if you prefer

For serving:

• 1 avocado, sliced

• Sour cream

• Salsa and/or hot sauce

• Lime wedges

Rub the flesh side of the salmon fillet with 2 teaspoons of the spice mixture.

Heat a gas grill to high (or start a charcoal fire) and wait until it is ready.

Meanwhile, heat the oil in a large sauté pan over medium-high heat until shimmering. Add the scallions and cook for 1-2 minutes until softened. Add the corn and sprinkle with salt and the remaining 1 teaspoon of the spice mixture. Spread the corn in an even layer and let the corn begin to cook undisturbed for 3-4 minutes. Stir occasionally and continue to cook for another 3-4 minutes until the corn brightens in color and starts to take on a bit of caramelization.

Prepare a double layer of heavy-duty aluminum foil that is big enough to hold the salmon fillet. Reduce the grill heat to medium. With tongs, use a thick wad of paper towel dipped in canola oil to oil the grill grates. Place the salmon flesh side down on the grill. Allow to cook for 3-5 minutes, until the flesh lifts easily from the grill. Lift the salmon, place the foil down on the grill, and turn the salmon skin side down onto the foil. Turn the heat back to high, close the grill and continue to cook for another 3-5 minutes, until done. (Total cooking time will depend on the thickness of the fillet. It should feel firm to the touch.)

Warm the tortillas either in the microwave (place the tortillas on a plate between moistened paper towels and microwave for 30 seconds), in a hot, dry sauté pan (place each tortilla one by one in the pan for 30-45 seconds, flip and heat for another 30-45 seconds), or on the grill (place the tortillas on the grill for 15-30 seconds, flip and heat for another 15-30 seconds). If using corn tortillas follow package instructions for warming them.

Bring the tortillas, corn, and salmon, and all the garnishes to the table. Diners should place some corn and salmon down the middle of their tortillas and add whatever garnishes they please!

For the version with chorizo:

You can follow the recipe linked here. Be sure to use fresh chorizo (which is Mexican, rather than cured chorizo which is Spanish), and probably you can use any spicy sausage, whether made of pork, poultry, or even vegan sausage. Feel free to substitute half a chopped onion as above for the scallions, and use flour tortillas if you prefer. Depending on how much fat is in the sausage you use, you may need to adjust the amount of oil. When you remove the cooked sausage from the pan, try to leave any oil/fat in the sauté pan in which you can then cook the corn.