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Charred Corn Tacos in Crispy All-Cheese Taco Shells Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt
Published: Last Updated:
Charred Corn Tacos in Crispy All-Cheese Taco Shells Recipe

[Photographs: J. Kenji Lopez-Alt]

  • Yield:Makes 8 mini tacos, serving 2 to 3 as a light meal, or 8 as an hors d'oeuvres
  • Active time: 5 minutes (once taco shells and esquites are made)
  • Total time:5 minutes (once taco shells and esquites are made)

Ingredients

Directions

  1. 1.

    Fill taco shells with esquites and top with salsa verde. Serve.

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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