Name: Charred Corn & Avocado Tacos with DIY Salsa Trio and Cilantro-Lime Rice (Vegetarian Remix for Kids)
Prep time: 35 min
Total time: 35 min
Yield: 9 servings
Ingredients: 6 ears fresh corn, husked; 2 tbsp olive oil; 1 1/2 cups long-grain white rice; 3 cups water; 1/2 cup chopped fresh cilantro; 2 limes, juiced and zested; 18 fresh corn tortillas; 1/2 cup red onion, finely diced; 1/2 cup cherry tomatoes, diced; 2 avocados, sliced; 1 can black beans, drained and rinsed (optional for protein); 1 jalapeño chile, sliced (adults only, optional); 1/2 tsp chipotle powder (adults only, optional); 1/2 tsp chili flakes (adults only, optional)

Charred Corn & Avocado Tacos with DIY Salsa Trio and Cilantro-Lime Rice (Vegetarian Remix for Kids)

miradu

A playful, hands-on vegetarian taco feast that celebrates Washington’s peak-season corn. Kids and adults build their own tacos with sweet, smoky corn, creamy avocado, and zingy salsa, while black beans add a punch of plant-based protein. The interactive spread pairs beautifully with cilantro-lime rice, making it a hit with both picky eaters and adventurous adults. Everyone gets to customize their spice, so dinner is both lively and stress-free.

Ingredients

Instructions

Preheat grill or grill pan to medium-high. Brush corn cobs with olive oil. Grill, turning occasionally, until lightly charred, 8-10 minutes. Cut kernels off cobs.
While grilling, in a small pot, bring rice and water to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff rice and stir in cilantro, lime zest, lime juice, and a pinch of salt.
For the salsa: Mix red onion, cherry tomatoes, and salt. Divide into two bowls. For adults, add jalapeño, chipotle powder, and chili flakes. For kids, leave mild.
Warm tortillas on grill or in a dry skillet until pliable. Set out toppings: charred corn, avocado, (optional black beans), salsas.
Let everyone assemble their own tacos. Serve with cilantro-lime rice and extra corn on the side.