I ran across a recipe for a Spicy Grilled Corn Salad with Black Beans on the Fine Cooking website the other day and it sounded so good that I had to give it a try. I tweaked the recipe a bit, and turned it into a main course dish by using it as a filling for veggie tacos.
The recipe on the website called for Queso Fresco cheese, but said that you could use feta cheese in place of that. According their website, Queso Fresco has a feta-like texture and flavor. I can’t vouch for that myself because I have never tried it, but I am sure the Fine Cooking people know what they’re talking about. I happened to have some feta cheese crumbles in my fridge, so I just used that.
I used soft white corn tortillas from La Tortilla Factory. I love this brand of soft tacos. They are hand made style and hold together really well. I hate when the tacos fall apart on you while you are trying to eat them, don’t you?
If you have a lower heat tolerance, you may want to start with less of the chipotle peppers and adobo sauce. You can always check the heat level, then add more if you want.
We had these tacos for lunch yesterday, but I didn’t have enough tortillas to make them today with the leftovers. I decided to cook up some brown rice and top it with the black bean and corn salad. It was perfectly delish this way too!