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Side view of three corn and black bean filled tacos topped with avocado slices, cilantro and wedges of lime set behind them on the plate.

Chimichurri Corn Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 tacos 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Argentinian and Uruguayan Inspired
  • Diet: Vegan


These Chimichurri Corn Tacos come together quick for an easy weeknight dinner. They are loaded with herby tangy flavor from the homemade chimichurri sauce and freshly sauteed corn. Budget friendly and perfect to meal prep for meals.


  • 1/2 cup parsley, stems removed
  • 1/2 cup cilantro, or more parsley, stems removed
  • 5 cloves garlic, crushed with a garlic press
  • 12 red chilies, minced or 1/4 tsp red pepper flakes
  • 1 1/2 tbsp red wine vinegar
  • Juice of one small lemon
  • 1/4 cup extra virgin olive oil plus more for sautéing
  • 1 tsp dry oregano
  • 1/2 tsp salt or more to taste
  • 1 small shallot, sliced
  • 1 poblano pepper, diced
  • 2 cobs of corn, kernels removed
  • 1, 15 oz can black beans, rinsed and drained

For Serving

  • 89 Corn Tortillas
  • Avocado


  1. Finely mince your parsley and cilantro leaves with a knife. To a large mixing bowl combine the minced herbs, chilies, 3 cloves of crushed garlic, oregano, vinegar, oil, lemon and salt. Mix well, taste and adjust seasonings and oil to preference then set aside.
  2. Heat a skillet over medium heat and warm up about 2 teaspoons of oil. Add the shallots with a pinch of salt and sauté until softened. Stir in the peppers and 2 cloves worth of crushed garlic and sauté until fragrant, about 1-2 minutes. Add in the corn kernels and continue to sauté until the corn starts browning. Add splashes of water as necessary to deglaze the pan and prevent anything from sticking.
  3. Add the rinsed and drained beans to the mixing bowl with the chimichurri sauce then top with the sautéed corn and mix everything until fully combined. Adjust salt to taste then spoon the corn mix into tortillas and serve with avocado.


Finely mince the herbs, don’t blend them. Something I see with a lot of chimichurri recipes is that they are blended. Traditional and really well flavored chimichurri shines when you finely mince it.

Use fresh, canned or frozen corn. This will help make the recipe good for any season. If using canned or frozen, just make sure to rinse and drain well before adding to the pan.

Add extra beans. I used 1 can for the recipe, but you can add an additional can if you want to distribute the oils more.

Use the corn and bean mix in other meals. I like to top over whole grain rice or quinoa and serve it similar to a nourish bowl.