A fabulous summer recipe featuring corn, paired with a refreshing zucchini radish slaw.
½ pound red radishes, leaves and stems trimmed off
1 small zucchini, long and narrow
2 limes
Sea salt
4 ears of corn husks removed
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium white onion finely chopped
2 cloves garlic minced
¼ teaspoon chili powder
3 tablespoons fresh parsley or cilantro chopped
½ cup cotija or feta cheese
Sour cream (optional)
Avocado cut into wedges (optional)
Preheat oven to 250 degrees.
Wrap all the tortillas in foil and place them in a warm oven for 15 minutes.
Cut the radishes and zucchini into tiny matchsticks. Toss together and squeeze the juice of half a lime over the veggies. Season with salt to taste.
Over a hot grill or an open gas stove, flame char two of the ears of corn. When cool enough to handle cut the kernels off the cob. Set aside.
Remove the kernels from the other two ears.
Heat a large sauté pan. Add the butter and oil and once hot, add the onion. Sauté for about 5 minutes. Add the garlic and cook another minute. Add the raw corn kernels and sauté until the corn is just cooked through, about three to five minutes.
Turn the heat to high and add the charred kernels of corn. Toss to combine and heat through. Squeeze the juice of one lime over the corn mixture and use the juice to scrape up any stuck bits. Season with salt and the chili powder.
Remove from the heat and stir in the herbs.
Remove warmed tortillas from the oven. 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.
Serve with an extra lime wedge and possibly sour cream or avocado wedges.