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We’ve managed to grow our own corn this year! Wow. How we’ve been longing for fresher-than-freshest corn ever since we moved from America. You can definitely lay your hands on great corn here in Sweden too, but due to the fact that we live more than a stone’s throw away from the closest farmer’s market, we haven’t had any for two whole years. Corn season in New York is a wonderful time, and we have so many fond memories of eating ear after ear, dinner after dinner, during that precious late summer-early fall time.
You know how they say you should have the water boiling in the kitchen as you pick the ears of corn off the plant? Turns out there’s legit science to back it up, because once the corn is picked, the sugars simply start to convert into starch. In other words, they should be cooked and enjoyed as soon after harvesting as you possibly can. The quicker you dig in, the sweeter the treat.
This is really a no-fuss kind of taco recipe. All the components come together easily and rather quick, and make for a nutritious and filling meal. If you can’t find chipotle paste, adobo sauce will do just as fine. And if folding up a taco for lunch at work the next day seems a sticky and messy endeavor, a tip is to make a “salad” out of the filling (any leftover greens from the back of the fridge are welcome too) and bring some tortilla chips to snack on instead of the bread. Good luck!
Makes 8 medium tacos
1 medium head cauliflower (~1 kg)
1 tsp chipotle paste
5 dl cooked black beans (~375 g), rinsed
1 medium yellow onion (~150 g), finely chopped
1/2 tsp chili powder
5 ears of corn, kernels cut off the cob (or 450 g frozen)
Canola oil, salt and black pepper
Chipotle yogurt sauce
2 dl yogurt of your choice
1 tsp lemon juice
2 tsp chipotle paste
1 garlic clove, minced
1 tsp maple syrup
A pinch each of salt and black pepper
8 medium-sized tortilla breads
- Set the oven to 225ºC. Then make the sauce by stirring together all the ingredients in a small bowl and placing it in the fridge.
- Cut the cauliflower head into florets, slice up the stem and chop the leaves roughly. Place everything in a large bowl. Whisk together 2 tbsp canola oil, 1 tsp chipotle paste, 1/2 tsp salt and good grind of black pepper in a small bowl. Pour the mixture over the cauliflower, and toss to coat evenly. Place the cauliflower on an oven sheet, and bake in the middle of the oven for 10 min. Toss, and then place back in the oven for another 10 min. Remove from the oven, turn it off and set aside.
- In the meantime, sauté the onion in a splash of canola oil and 1/2 tsp salt over medium heat. Cook until softened, about 5 min, and then stir in black beans, chili powder and a little bit of black pepper. Stir every so often, and remove from the heat once the beans are warmed through (about 5 min). Set aside.
- Then sauté the corn in a splash of canola oil, 1/4 tsp salt and a little bit of black pepper over medium heat. Remove from the heat after a few minutes, or when the corn has just about softened and doesn’t taste “raw” anymore. Set aside.
- To serve: warm the breads slightly (optional), and place a scoop each of cauliflower, black beans and corn onto the bread. Drizzle with the sauce, fold up and enjoy!
More of our favorite taco recipes…
Loaded Veggie Tacos
Our most-liked plant-based tacos, with butternut squash cubes, black beans, cabbage-apple slaw, pickled red onions and a chipotle-mayo sauce.
Smoky Lentil Mushroom Tacos
Downright delicious recipe for vegan tacos with a rich, smoky lentil-mushroom filling, crispy red cabbage, pickled red onions and a garlicky sauce on top.