The lightness of the corn in these tacos makes it perfect for a warm spring or summer night. It makes a great healthy treat when you need it. Make it your own by adding your favorite toppings.
3 ears of corn, shucked
1 pound green beans, halved
½ yellow onion, diced
1 cup Greek yogurt
¼ cup sunflower seed oil, plus 2 Tbs, divided
2 oz feta cheese
3 Tbs finely chopped cilantro, plus extra for garnish
½ tsp ground cumin
salt and pepper to taste
Eight 6-inch corn tortillas
Avocado wedges for garnish
- Working in a large bowl, cut the corn kernels off of the cobs. Add the beans and toss. Using the back of a knife, scrape all of the corn milk from the cobs into a medium bowl.
- Heat 2 tablespoons of oil in a large pan over medium high heat. Sauté onion until just transparent. Add the corns and beans and cook for about 4 minutes or until everything is cooked through. Add back into large bowl.
- To the corn milk, add the yogurt, remaining ¼ cup oil, cheese, chopped cilantro and cumin. Mix the corn crema until smooth. Add all but 1/2 cup of the corn crema to the corn and beans, season with salt and pepper and toss to coat.
- Spoon the corn and beans onto the tortillas and top with avocado and cilantro. Fold in half and serve with the remaining corn crema.
Nutritional Facts: per serving (2 tacos)
477 cal; 27g total fat (5g sat fat); 50g carb; 177mg sod; 5g fiber; 16g protein; 11g sugars