Summer Tacos with Corn, Green Beans and Tomatillo Salsa

By Martha Rose Shulman

Updated Dec. 14, 2022

Summer Tacos with Corn, Green Beans and Tomatillo Salsa
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(172)
Comments
Read comments

Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.

Featured in: Vegetarian Taco Night

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Ingredients

Yield:Serves 4
  • ½pound green beans, topped and tailed
  • 4ears corn
  • 2tablespoons extra-virgin olive oil
  • 1small red or white onion, finely chopped
  • Salt to taste
  • 1serrano chile, minced
  • ¼cup chopped cilantro
  • 1recipe fresh tomatillo salsa
  • 8warm corn tortillas
  • ¼ to ½cup crumbled feta, queso fresco or goat cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

321 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 10 grams protein; 613 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

  2. Step 2

    Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. 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. Stir in green beans and cilantro, and about ¼ cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

  3. Step 3

    Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip
  • Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

Ratings

5 out of 5
172 user ratings
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Comments

Ben M

Really good the next morning with scrambled eggs and cheese in a tortilla!

celiaM

Made per the recipe minus the Serrano and used inexpensive Herdez salsa verde for the tomatillo sauce. it was delicious! Who knew a green bean/corn combo could taste so good! And it was just as good the next day. Also made some shredded chicken for my carnivore husband. Definitely a keeper.

Julia

So, so good. I used 2 ears corn for 2 of us and added half a can of black beans when I added the diced pepper. Also cheated and bought a tomatillo salsa which made this really fast. Great use of the green beans in our garden and Anaheim pepper plant. This recipe will be added to our regular rotation in the summer. Thank you, Martha Rose Shulman and more please.

Meg

Added black beans for protein. Insanely good. I don’t know how green beans and feta cheese work so well on a taco but they do. Used jarred salsa and it worked fine! Adding this to our regular summer rotation.

dori

Made my own roasted tomatillo verde. Used less corn and added leftover roasted mushrooms and cauliflower I had lying around. Excellent!

Tomese

Made close to recipe as written. Added a little leftover bell pepper and chorizo with the corn, and a few cherry tomatoes just before taking skillet off the fire. A sprinkle of feta. Husband raved and wants it in regular rotation.

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