Charred Corn Tacos With Zucchini Slaw
From smittenkitchen.com, originally adapted from david schuttenberg. This is just a basic vegetarian filling for tacos and i strongly encourage you to add on all of your favorite toppings (hot sauce, avocado, crema, salsa, etc)
Steps
Cut radishes and zucchini into tiny matchsticks with a mandoline.
If you dont have a mandoline , you can use a peeler to peel thick ribbons down the long side of the zucchini.
Stack the ribbons and cut them crosswise into thin matchsticks.
Cut the radishes into a similar shape by hand.
Toss radishes and zucchini together.
Squeeze the juice of half a lime over the radish and season with salt to taste.
Add more lime juice if desired.
Set aside.
Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt.
If youre using the burner method , youll probably , quickly , notice that corn likes to pop and snap , occasionally spraying you with splats of corn.
Its a little scary , which is i why i suggest you remove anyone small and easily harmed before you begin.
However , i found the charred corn flavor to be completely worth the scare and hope you do too.
Remove cobs from heat , and when cool enough to handle , shave off kernels.
Ingredients
red radish, zucchini, limes, salt, corn, unsalted butter, olive oil, white onion, garlic cloves, black beans, epazote, cotija cheese, chili powder, corn tortillas