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In recent years, tacos have transcended their traditional roots, evolving into a beloved staple of modern cuisine. From street vendors to gourmet restaurants, tacos are now celebrated for their versatility, allowing for an endless array of fillings and flavor combinations. Whether loaded with succulent meats, vibrant vegetables, or rich salsas, tacos cater to a wide range of palates and dietary preferences. Among the myriad of options, Garlic Herb Roasted Sweet Corn Tacos stand out as a fresh, vibrant vegetarian choice that invites home cooks and food enthusiasts alike to explore the delightful flavors of seasonal ingredients.

Garlic Herb Roasted Sweet Corn Tacos

Discover the vibrant flavors of Garlic Herb Roasted Sweet Corn Tacos, a fresh vegetarian delight perfect for any occasion. This recipe highlights the natural sweetness of summer corn, enhanced by aromatic garlic and a mix of fresh herbs. Easy to prepare, these tacos are a wonderful way to embrace seasonal ingredients while supporting local agriculture. Enjoy a tasty meal that’s both nutritious and satisfying, bringing joy to your table and delight to your palate.
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Ingredients
  

4 large ears of fresh sweet corn, husked and cleaned

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper, to taste

2 tablespoons fresh cilantro, finely chopped

1 tablespoon fresh lime juice

8 small corn or flour tortillas

1 cup avocado, diced

1 cup crumbled feta cheese (optional)

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    Prepare the corn: Place the cleaned ears of corn on a baking sheet.

      Make the garlic herb mixture: In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, chili powder, salt, and pepper until well combined.

        Coat the corn: Brush the garlic herb mixture evenly all over each ear of corn, making sure to cover all sides.

          Roast the corn: Roast the corn in the preheated oven for about 25-30 minutes, rotating the ears halfway through, until they are tender and slightly charred.

            Cool and cut: Once roasted, remove the corn from the oven and let it cool for a few minutes. Carefully cut the kernels off the cob and place them in a mixing bowl.

              Add fresh herbs: To the bowl of corn kernels, add the chopped cilantro and lime juice. Toss to combine and adjust seasoning if needed.

                Warm the tortillas: While the corn cools, heat a skillet over medium heat. Lightly toast each tortilla for about 30 seconds on each side until warm.

                  Assemble the tacos: Spoon a generous portion of the garlic herb roasted corn mixture onto each tortilla. Top with diced avocado and feta cheese, if using.

                    Serve: Squeeze fresh lime juice over the top and serve with lime wedges on the side for an extra burst of flavor.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6 tacos