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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
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 the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.

Order your copy of The Food Lab: Better Home Cooking Through Science today!

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