We’ve been on vacation–more new recipes to come! However, tonight, we took one of our faves and added to it. Back in June I posted about Roasted Chickpea Tacos–a fave in our house. I decided tonight to add fresh guacamole to our tacos and…..delicious fresh from the cob, roasted corn. What a difference these two additions made! The corn gave it a little more texture and the guacamole that creaminess found in sour cream.
For the corn, I shucked four ears of fresh corn, boiled them, let them cool and then cut the kernels off with a serrated knife. I drained the corn of excess water and put them in a skillet with a little canola oil, salt and pepper. I put it on medium heat for about 15 minutes–just enough to cook the corn up. Voila! Another tasty topping for our tacos. It was so tasty that I couldn’t help but repost this delicious recipe.