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Grilling fresh corn is essential for achieving the smoky, charred flavor that perfectly complements the creamy avocado in these mini tacos. To start, select fresh corn on the cob, ensuring that the husks are green and tightly wrapped. Here’s how to grill the corn to perfection:

Mini Grilled Corn and Avocado Tacos

Discover a fresh and vibrant twist on traditional tacos with Mini Grilled Corn and Avocado Tacos. Perfect for any occasion, these delicious bite-sized delights feature sweet grilled corn, creamy avocado, and a kick of jalapeño. Packed with flavor and colorful ingredients, they are easy to prepare and visually appealing. Ideal for weeknight dinners or gatherings, these tacos cater to various dietary preferences and highlight the joy of cooking with fresh ingredients. Enjoy this delightful recipe that promises to satisfy both taco lovers and health-conscious eaters!
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Ingredients
  

1 cup sweet corn kernels (fresh off the cob or frozen)

1 ripe avocado, diced into small cubes

1 small jalapeño, finely chopped (seeds removed for milder flavor)

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro leaves, roughly chopped

Juice of 1 lime (about 2 tablespoons)

1 teaspoon chili powder

Salt and pepper, to taste

8 small corn tortillas

Olive oil, for grilling

Crumbled Cotija cheese or feta (optional, for a savory topping)

Instructions
 

Grill the Corn: Start by preheating your grill or grill pan to medium-high heat. If using fresh corn, shuck the cobs and grill them directly for about 10-12 minutes. Turn the cobs frequently while cooking until they develop a nice char. For frozen corn, heat a splash of olive oil in a skillet over medium heat. Sauté the corn kernels for 5-7 minutes until they’re heated through and have a bit of charring. Once cooked, remove from heat and let cool briefly.

    Prepare the Corn Mixture: In a mixing bowl, combine the grilled corn kernels with the diced avocado, chopped jalapeño, red onion, cilantro, lime juice, and chili powder. Season with salt and pepper. Use a gentle folding motion to mix the ingredients, taking care not to mash the avocado. Taste and adjust seasoning as needed.

      Warm the Tortillas: As the corn mixture rests, it’s time to warm up your tortillas. You can do this either on the grill for about 30 seconds per side or in a dry skillet over medium heat for approximately 1 minute, just until the tortillas are warm and become pliable.

        Assemble the Tacos: Take each warm tortilla and place a generous scoop of the corn and avocado mixture in the center. If you’re using cheese, sprinkle a little crumbled Cotija or feta on top for added creaminess and flavor.

          Serve: Serve these delightful mini tacos warm, accompanied by extra lime wedges and your favorite hot sauce for those who enjoy a spicy kick!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (2 tacos each)

              Presentation Tips: Arrange the tacos on a colorful platter, garnished with sprigs of fresh cilantro and lime wedges for a vibrant, appetizing look!