Happy belated Father’s Day to all the awesome dads out there! Hope you had a fantastic weekend with family and friends. My husband is such a goof. His one request for Father’s Day was that I do bath time and what does he do? He comes in halfway and takes over. I tried to hold up my end of the bargain!
As you know (or maybe don’t), I joined a CSA this summer. We recently received corn and wanted to try something new besides the standard grilled corn-on-the-cob (which we love, by the way, just wanted to see what else one could do with corn). So, by simple suggestion of the email we received with our share last week, we tried out the recipe for Charred Corn Tacos from Smitten Kitchen. We adapted it just a smidgen to fit our tastes, but stuck to the original recipe for the most part. YUM.
Charred Corn Tacos with Zucchini-Radish Slaw
adapted from Smitten Kitchen
- 6 red radishes, sliced
- 1 small (4 to 5 ounces) zucchini
- 2 limes
- 4 ears corn, husks removed
- 1 Tbsp butter
- 1/2 Tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 Tbsp chopped cilantro
- 1/2 C crumbled cotija cheese (or feta)
- 1/4 tsp chili powder
- 10 to 12 small (6-inch) soft corn tortillas
Preheat the oven to 250˚F. Warm tortillas in the oven for 15 minutes while you prepare the slaw and filling.
Cut radishes and zucchini into tiny matchsticks with a mandoline (or by hand if you don’t have one). Toss radishes and zucchini together. Squeeze the juice of half a lime over the mixture and season with salt to taste. Add more lime juice if desired. Set aside.
Over a hot grill, char two of the ears of corn until blackened but not burnt. When cool enough to handle, remove kernels using a large knife. Remove kernels from remaining two ears of corn.
Heat a large pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook onion until softened, about 5 minutes. Add garlic and cook another minute. Add raw corn kernels and sauté until corn is just cooked through, 3-5 minutes. Turn heat to high, add the charred corn, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Remove from heat. Season the corn mixture with salt and chili powder. Stir in cilantro, and set aside.
Fill each taco with a few small spoonfuls of the corn mixture. Top with a spoonful of crumbled cheese and a bit of the radish-zucchini slaw.
Hope you love this recipe as much as my family and I did. It’s delicious and filling. Cue mouth watering…