Summer Tacos with Corn, Green Beans and Tomatillo Salsa – a delicious recipe with green beans, corn, extra-virgin olive oil, red, Salt, serrano chile. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Bring a large saucepan full of water to a boil and salt generously.
2
Add green beans and cook for 5 minutes.
3
Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
4
Cut the kernels off corncobs.
5
Heat olive oil over medium heat in a large, heavy skillet and add onion.
6
Cook, stirring often, until tender, about 5 minutes.
7
Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender.
8
Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste).
9
Remove from heat.
10
Taste and adjust seasonings.
11
Top warm tortillas with corn and bean mix.
12
Sprinkle cheese over the corn and add more salsa if desired.
368
kcal
Calories
13
g
Fat
61
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 pound green beans, topped and tailed, 4 ears corn, 2 tablespoons extra-virgin olive oil, 1 small red or white onion, finely chopped, and more.
Yes, Summer Tacos with Corn, Green Beans and Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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