Sweet Corn Tacos

These Sweet Corn Tacos are crispy, golden, and so much fun to make. The shells are made from corn and cheese — no tortillas needed — and they come out crunchy on the edges and tender in the middle. You can fill them with anything you love, making them the ultimate playful base for quick meals or snacks.

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 337kcal

Author Julia Maz

Ingredients

2 cups canned sweet corn, drained 330 g
1 cup shredded vegan cheese 100 g
½ cup vegan sour cream 120 g
1 garlic clove, grated 5 g
1 tbsp fresh dill, chopped 4 g
¼ tsp salt 1 g
1 large avocado, diced 200 g
2 medium tomatoes, chopped 300 g
6 leaves lettuce, torn 60 g

Instructions

Drain the canned corn well and spread it on a parchment-lined baking sheet. Place the bottom of a cup (or small plate) over the corn and move it in circular motions to shape even, compact circles.
2 cups canned sweet corn, drained
Sprinkle shredded vegan cheese over each corn circle. Bake at 400°F (200°C) for about 15 minutes, until the edges are golden and the cheese has melted.
1 cup shredded vegan cheese
Mix vegan sour cream with garlic, dill, and a pinch of salt until smooth.
½ cup vegan sour cream, 1 garlic clove, grated, 1 tbsp fresh dill, chopped, ¼ tsp salt
Fill each corn shell with lettuce, chopped tomatoes, and diced avocado. Drizzle with the garlic-dill sauce and serve right away. You can also swap in other toppings if you like.
1 large avocado, diced, 2 medium tomatoes, chopped, 6 leaves lettuce, torn

Video

Notes

🔀 Recipe Variations

There are so many ways to customize these Sweet Corn Tacos to your taste.

🥕 Add beans – For example, try black beans or chickpeas for extra protein. In addition, they make the tacos even more filling.
🌶️ Go spicy – Add jalapeños or chili flakes.
🥗 Keep it light – Try cucumbers, lettuce, and herbs.
🥔 Make it hearty – Add roasted potatoes or mushrooms.

🫙 Storage & Make-Ahead

🧊 Storage:

Sweet Corn Tacos are best enjoyed fresh. However, the sauce can be kept in the fridge for up to 3 days.

⏳ Make-ahead:

The shells are best baked right before serving.

Nutrition