Method #1: Use pre-roasted canned corn—drain and allow to dry. Method #2: Use frozen corn—sauté in a preheated large cast-iron pan (cast-iron chars better and won't ruin your pan) 3–5 minutes, stirring once or twice, until kernels are lightly charred. Avoid stirring too often as this will keep the corn from getting a good roast. Method #3: Grill some fresh corn on the cob and cut it from the cob.

When the corn is fully cool, combine it with chopped cilantro, thinly sliced radishes, minced jalapeño, a generous pinch of salt and pepper (add to taste; I add about ¼ teaspoon each), 1 tablespoon olive oil, 1 teaspoon lime zest, and 2 tablespoons fresh lime juice. Stir, adjust seasoning to taste, and let stand to marinate while preparing the rest of the tacos.

In the same pan used for the corn, add the remaining 1 tablespoon olive oil and the chopped onion; sauté for 3 minutes over medium-high heat. Add in garlic and stir for another 30 seconds. Stir in the drained and rinsed black beans, salsa, chili powder, and cumin. Simmer the mixture for about 5–10 minutes, stirring occasionally. Slightly mash half the beans if desired—this will thicken the filling. Season to taste with salt and pepper.

Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is well-mixed, add olive oil and pulse a few times quickly until combined. (Overmixing olive oil can create a metallic taste.) Season to taste with salt and pepper. (I use about ½ teaspoon salt and ¼ teaspoon pepper.)

Char/grill/warm tortillas and add a generous amount of the black bean mixture, followed by the corn topping, some fresh avocado (or guacamole), and a spoonful of the pesto. If desired, add cheese, additional chopped cilantro, and fresh lime juice. Enjoy as soon as assembled.