Corn & Celery Tacos

Ingredients for servings

    for the corn salad

  • 4 ears corn, shucked

  • 1 celery, peeled and diced or jicama, should you have access to it

  • 0.5 cup(s) chopped cilantro, plus more for serving

  • 0.3333 cup(s) sliced green onions

  • 0.25 cup(s) crumbled cotija cheese, plus more for topping see note

  • 0.25 tsp salt

  • 0.25 tsp freshly cracked black pepper

  • 0.25 tsp chili powder

  • 0.25 tsp smoked paprika

  • 1 lime, juiced and zest freshly grated

  • for the garlic lime mayo

  • 0.5 cup(s) mayo

  • 2 garlic cloves, minced

  • 1 lime, juiced

  • for serving

  • 8 corn tortillas, warmed

  • lime wedges for spritzing


  • Preheat your grill to medium-high.

  • Brush the corn with olive oil and sprinkle with salt and pepper.

  • Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. It will take about 8 to 10 minutes. Remove the corn from the grill and let it cool slightly.

  • Once the corn is cool, slice the kernels off the cob. In a large bowl, stirl together the corn, jicama, cilantro, green onions, cotija, chili powder, paprika salt and pepper. Stir in the lime zest and juice.

  • Drizzle the garlic mayo on the tortilla. Add a few spoonfuls of the corn salad mixture on top. You can drizzle more of the mayo on if you wish!

  • Top with more cotija cheese and cilantro and serve.


A good substitute for fresh cotija cheese is feta. A good substitute for aged cotija cheese is Parmeggiano Regiano or Pecorino Romano.

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