Roasted Corn TacosPosted: January 1, 2011
Roasted Corn Tacos
These are very good and surprisingly satisfying. When the corn is roasted, it gets sweet and has a wonderful depth of flavor. The texture of the corn also changes and it gets chewy (for the lack of a better word).
The last time I made roasted corn tacos, I added thinly sliced zucchini to the mix and will definitely do that again. Yum!
Fresh ears of corn (frozen can be used in a pinch)
Grated cheese (Cheddar or Monterey Jack)
Fresh cilantro leaves
Additional diced onions
Depending on how many you are feeding, shuck and wash fresh ears of corn, making sure to remove all corn silk. (In general, allow two ears per person — but I always make more so I have leftovers.)
Stand up each ear of corn on end in a deep, large bowl or a deep cookie sheet, and with a small, sharp knife, slice down the cob in sections to remove the corn. Cut AWAY from you and watch those fingers! You want to remove as much of each corn kernel as possible, but don’t cut into the cob. Use the knife to scrape the cob to obtain as much of the corn juice as you can.
Grab an onion and peel it, then slice it very thinly. Do the same with a bell pepper. The key is to slice very thinly. Throw the corn kernels, sliced onion, and sliced bell pepper onto a large, deep cookie sheet, drizzle lightly with olive oil, sprinkle with salt and pepper, mix well, and put in very hot oven (425-450 degrees). Roast, removing from oven and stirring every 10-15 minutes, until the corn is hot and sizzly and the onion/bell peppers start to blacken. Total cooking time is generally in the 45-minute range, though actual cooking time depends on oven heat, how much corn you got, and how roasted you like your veggies. (I think this is much tastier when the onion and bell pepper start to blacken slightly and caramelize, as they get sweet.)
Remove from oven; you can consume immediately or put it in the fridge and gently heat it in microwave before serving. The roasted corn mixture also freezes well.
To serve: heat corn tortillas, fill with roasted corn mixture, throw on some cheese, sour cream, diced onions, cilantro leaves, and salsa, and eat. Repeat numerous times.