Tacos
Summer Succotash Taco
Sweet corn, cherry tomatoes and jalapeño cook together in a buttery skillet filling. Fresh cilantro and warm corn tortillas turn those summer vegetables into a simple taco.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Makes
- 4 large or 8 small tacos
Estimated total time: 25 minutes.
Let’s make it.
Prepare the vegetables.
Cut the kernels from the corn cobs into a bowl; two large ears should give roughly 1½–2 cups. Chop the shallot, halve the cherry tomatoes and slice the jalapeño.
Cook the filling.
Melt the butter or heat the olive oil in a large skillet over medium heat. Add the shallot and jalapeño and cook for about 2 minutes. Add the corn and cook for 6–8 minutes, stirring occasionally, until tender and beginning to brown in spots. Add the cherry tomatoes and cook for another 2–3 minutes, until they soften without completely collapsing. Season with salt and pepper, then remove from the heat and stir in the cilantro.
Warm and fill the tortillas.
Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until hot and flexible. Divide the warm vegetable filling among four 6-inch tortillas or eight 4-inch tortillas and serve immediately.
From the kitchen
- Let the corn sit against the hot skillet briefly between stirs so it can develop browned spots.
- For a milder taco, remove the jalapeño’s seeds and inner ribs or use half the pepper.
- Original and Turmeric corn tortillas both work. The 4-inch Street Taco option makes smaller tacos with the same filling.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas