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Mini Grilled Corn and Avocado Tacos are a celebration of fresh, vibrant flavors that capture the essence of summer in every bite. These delightful tacos merge the sweet crunch of grilled corn with the creamy richness of ripe avocados, creating a dish that is not only delicious but also visually stunning. The bright colors and textures make them an inviting addition to any table, perfect for gatherings, light meals, or as a healthy snack option that everyone will love.

Mini Grilled Corn and Avocado Tacos

Discover the vibrant taste of summer with Mini Grilled Corn and Avocado Tacos! This delightful recipe combines the sweet, smoky flavor of grilled corn with creamy avocado, creating a colorful dish that’s perfect for gatherings or a healthy snack. Packed with fresh ingredients, these tacos are easily customizable for any dietary preference. Enjoy them topped with zesty lime, fresh cilantro, and optional toppings for a delicious and versatile meal everyone will love.
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Ingredients
  

2 cups fresh corn kernels (approximately 2-3 ears of corn)

1 ripe avocado, diced

1 small red onion, finely chopped

1 jalapeño, deseeded and minced (adjust for spice preference)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

Pepper, to taste

8 small corn tortillas

1 tablespoon olive oil

Optional toppings: crumbled queso fresco, lime wedges, hot sauce

Instructions
 

Grill the Corn:

    - Begin by preheating your grill or grill pan to medium-high heat.

      - Brush the corn cobs lightly with olive oil and season generously with salt and pepper.

        - Place the corn on the grill and cook for about 8 to 10 minutes, turning occasionally to ensure even charring. The corn should be tender and have lovely char marks when done.

          - Remove the corn from the grill and set it aside to cool slightly. Once cool to the touch, carefully cut the kernels off the cob and set aside.

            Prepare the Avocado Mixture:

              - In a medium mixing bowl, combine the diced avocado, finely chopped red onion, minced jalapeño, grilled corn kernels, and chopped cilantro.

                - Squeeze the juice of one lime over the mixture. Gently toss everything together, taking care not to mash the avocado. Season with salt and pepper according to your taste.

                  Warm the Tortillas:

                    - In a separate skillet, add the corn tortillas and heat over medium heat. Toast each tortilla for about 30 seconds on one side, then flip and toast for another 30 seconds, or until soft and flexible.

                      - Once warmed, stack the tortillas and keep them wrapped in a clean kitchen towel to retain their warmth.

                        Assemble the Tacos:

                          - Take a warmed tortilla and spoon a generous portion of the corn and avocado mixture onto the center.

                            - Customize your tacos with optional toppings such as crumbled queso fresco, a drizzle of hot sauce, and a lime wedge on the side for an extra citrusy kick.

                              Serve:

                                - Serve the mini tacos immediately while they are warm to enjoy the delightful blend of flavors and textures!

                                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings