Grilled corn tortillas topped with a zucchini and radish slaw

Delicious Charred Corn Tacos with Refreshing Zucchini and Radish Slaw

- 1/2 pound red radishes (approximately 2/3 of a bundle with leaves)

- 1 small zucchini (4 to 5 ounces, aim for long and narrow)

- 2 limes

- Salt to taste

- 4 ears corn, husked

- 2 tablespoons unsalted butter

- 1 tablespoon olive oil (more for blistering tacos in skillet)

- 1 medium white onion, finely diced

- 2 cloves garlic, minced

- 3 tablespoons chopped epazote, cilantro, or parsley (optional)

- 1/2 cup (2.5 ounces or 70 grams) crumbled cotija cheese (or another crumbly salty cheese)

- 1/4 teaspoon chili powder

- 10 to 12 small soft corn tortillas (6 inches)

Preparation Overview

In the world of tacos, the ingredients can turn a simple veggie side into a flavorful feast. Whether you prefer store-bought salsas, hot sauces, fresh cilantro, or indulgent toppings like sour cream, diced tomatoes, or creamy avocado, the choice is yours. Keep your favorites around to whip up an unforgettable taco dinner filled with delightful fillings.

Creating the Slaw

Begin by transforming the radishes and zucchini into delicate matchsticks. If you possess a mandoline slicer, use it for precision; otherwise, a vegetable peeler can create thick ribbons of zucchini that you can slice crosswise into slender sticks. Mix the radishes and zucchini in a bowl. Squeeze the juice from half a lime over the veggies, seasoning with salt to taste, and toss well. Feel free to add more lime juice if you desire a tangier flavor. Set this vibrant slaw aside.

Charring the Corn

It's time to bring some fire to our corn! Remove any little ones from the kitchen for safety. Grill two ears of corn directly over a hot flame until they develop a beautifully charred exterior but avoid burning them completely. If using a stovetop burner, be prepared for some sizzling and popping! Once charred, let the corn cool, then carefully slice off the kernels with a sharp knife. Reserve the kernels from the other two uncharred ears as well.

Sautéing the Filling

In a large sauté pan heated over medium, combine butter and olive oil. Once melted and hot, introduce the finely chopped onion and sauté for about five minutes until softened. Add the minced garlic and cook for an additional minute. Now, toss in the fresh corn kernels and cook for about three to five minutes. Increase the heat to high, add your charred corn, and mix to combine. Squeeze the juice of one lime over this delightful mixture to enhance the flavors and season with salt and chili powder. Stir in chopped herbs if you’re using any.

Heating the Tortillas

You have a choice when it comes to heating the tortillas. For a gentle warming, wrap a stack in aluminum foil and place them in a preheated oven at 250°F for 15 minutes. However, if you’re seeking that perfect blisters on your tortillas, a hot cast-iron skillet is your best friend. With a light coat of olive oil, heat the skillet on high and grill each tortilla for about 30 seconds to one minute on each side, until lightly blistered.

Assembling Your Tacos

Fill each warm tortilla generously with the corn mixture, adding a spoonful of crumbled cheese on top and a bit of the refreshing radish-zucchini slaw. Don’t forget to serve with an extra lime wedge for that zesty kick on the side, along with any other toppings you enjoy like sour cream or avocado. Indulge in a colorful, flavorful taco feast that’s sure to brighten your day!