Corn and Green Bean Tacos

Corn and Bean Tacos

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.

Serves 4


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


  1. 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.
  2. 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.
  3. 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.
  4. 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

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