Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

Working in a large bowl, cut the corn kernels off of the cobs. Add the beans and toss.

Step 2    

Using the back of a knife, scrape all of the corn milk from the cobs into a medium bowl. Add the yogurt, olive oil, cheese, chopped cilantro and cumin, season with salt and pepper and mix the corn crema until smooth. Add all but 1/2 cup of the corn crema to the corn and beans, season with salt and pepper and toss to coat.

Step 3    

Spoon the corn and beans onto the tortillas and top with avocado, radishes and cilantro sprigs. Fold in half and serve with the remaining corn crema.

Make Ahead

The corn and corn crema can be refrigerated separately overnight.

Suggested Pairing

Medium-bodied Chardonnay.

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