Soft Corn Tacos

Servings: 6 | Serving size: 1 taco

Cooking Time: 30 Minutes

This recipe can be multiplied by 2.

This recipe can easily be multiplied by 2 but use a larger skillet. The corn filling keeps fairly well - reheat gently.

Combine the diced tomato, juice of the first lime and cilantro in a small bowl. Toss well and chill.

In a medium skillet heat the olive oil over medium-high heat and add the garlic and onion. Cook for about two minutes stirring frequently. Add the corn kernels and cook over medium-high heat for about 10 to 15 minutes until the corn is softened and lightly browned.

Add the yellow pepper and red pepper to the pan. Reduce the heat to medium and cook for about 5 minutes until the peppers begin to soften.

Add the juice from the second lime and cook while stirring until most of the liquid is gone. Add the beer, chipotle pepper, salt, pepper, cayenne pepper and ground cumin. Cook until the liquid is gone.

Reduce the heat to low and add the yogurt cheese, stirring until well blended.

For assembly, place 1/6th of the corn mixture in the center of a tortilla. Top with 1/2 ounce jack cheese, some lettuce and cilantro leaves. Add in 1/6th of the tomato/lime mixture and serve.