Beef Tacos with Charred Corn

Deeply browned ground beef, cool fresh toppings, smoky sauce, and limey cotija corn make a weeknight taco dinner with strong contrast.

45 min

4 servings

Ingredients

1 lb 85% lean ground beef

1 small yellow onion, finely diced, divided

2 garlic cloves, minced

2 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

1 tsp oregano

1 tsp kosher salt

1/2 tsp black pepper

1/2 cup tomato sauce

1 tbsp chipotle in adobo

1 tbsp lime juice

1 tsp honey

3 ears corn

1 tbsp neutral oil

1/3 cup cilantro

1 lime

1/3 cup crumbled cotija

2 cups shredded lettuce

2 Roma tomatoes, diced

Large cast-iron or heavy skillet · Small blender or bowl · Wooden spoon · Clean kitchen towel · Serving bowls

Give beef room

Use a wide skillet and cook in batches if necessary. Crowding traps steam and prevents the crust that gives the filling its best flavor.

Set out a taco bar

Keep the sauce and fresh toppings in separate bowls so everyone can make a taco that folds cleanly.

01. Mix the dry spices and set aside 1 tsp for the corn so the flavors echo across the plate.

02. Blend the smoky taco sauce until smooth; its thin consistency lets it coat tacos without making the tortillas soggy.

03. Leave the corn untouched at first to build concentrated browned spots, then stir only once or twice.

04. Toss the warm corn off heat with lime, cilantro, cotija, and reserved spices so the cheese stays distinct.

05. Press the beef into one thin layer and wait for a crust before crumbling it; this creates savory browning rather than gray, watery meat.

06. Cook the onion, garlic, spices, and a little water only until the beef is glossy and coated, not soupy.

07. Toast tortillas briefly and hold them under a towel, which keeps them warm and flexible for folding.

08. Layer beef first, then lettuce, cheese, tomato, and sauce; serve immediately with the charred corn and lime wedges.