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Corn Salsa Tacos

When we can get our hands on fresh, late-summer corn from The Marketplace, we like to whip up these veggie tacos. They’re no-frills and easy to throw together when we’re strapped for time. The red onion and spicy jalapeño garnish provide a punchy contrast to the sweetness from the corn. If we have extra time, we’ll cook up a protein, like cumin-spiced chicken or tofu. Maybe even a pitcher of margaritas, if we’re really taking our time.

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Corn Salsa Tacos

  • Author: Misfits Market


  • 2 ears of corn, husks removed
  • 1 jalapeño, seeded and diced
  • 1/2 small red onion, diced
  • 2 tablespoons cilantro, chopped
  • Zest and juice of 2 limes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 small corn tortillas
  • 2 cups protein like shredded rotisserie chicken, chickpeas, tofu, pork, or beef
  • 1/4 cup queso blanco


  1. Using a secure cutting board, glide a knife down the sides of the corn to release the kernels. Transfer to a small bowl and compost the cobs.
  2. Add onion, jalapeño, cilantro, lime zest, and lime juice. Season with salt and pepper and toss until completely combined.
  3. Warm the tortillas in an oven or over a stove top flame.
  4. Divide your protein of choice among the tortillas, then add the corn salsa on top.
  5. Garnish with extra cilantro and crumble the cheese on top. Other toppings include diced tomato, chopped romaine lettuce, and extra lime wedges. Serve and enjoy!

Comments (2)

I would like to know how you use for shipping Lake has when I got my boxes wake it look like someone threw it all around my vegetables inside were busted in half the carrots were must did the zucchini was busted I was tired and disappointed

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