Charred Corn Tacos with Radish-Zucchini Slaw is a versatile dinner idea that easily caters to diet preferences for the whole household. Prepare the recipe as given for a vegetarian meal. Omit the feta cheese and you have a vegan option. Meat lovers can add grilled fish, chicken and beef.
Charred Corn Tacos with Radish-Zucchini Slaw
Yield: 5-6 servings
4 ears Florida sweet corn, husked
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper to taste
1/2 cup combination of torn cilantro, parsley, and mint leaves
1/2 small red onion, thinly sliced
2 1/2 tablespoons fresh lime juice
1 teaspoon maple syrup
1 cup Dandy brand radish ministicks
1 small zucchini, cut into matchsticks
1 jalapeno, seeded and thinly sliced
1/2 cup crumbled feta cheese
10 to 12 soft corn tortillas
Lime wedges for serving (optional)
1. Use 1 tablespoon of the olive oil to brush the corn. Season corn with salt and pepper to taste. Over a hot grill or an open gas stove flame, char the ears of corn until well-blackened but not completely burned. Remove from heat and let cool until easy to handle.
2. With a large knife, carefully shave off the corn kernels into a bowl. Add cilantro, parsley, and mint leaves and set aside.
3. In a small bowl, combine sliced onion and fresh lime juice; let stand 10 minutes. Stir in the maple syrup, radishes, zucchini, jalapeno and remaining 2 tablespoons of oil. Season with salt and pepper; set aside.
4. Heat tortillas in a warm oven until lightly blistered. Fill each tortilla with about 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.
SOURCE: sunshinesweetcorn.com and Duda Farm Fresh Foods