Test Kitchen bonus: Charred Corn Tacos With Radish Zucchini Slaw
By Heather McPherson, Food Editor
8:38 PM EDT, April 30, 2013
Charred Corn Tacos With Radish Zucchini Slaw combines the crunch of grilled corn with herbs and spring radishes. The dish is topped off with a squeeze of fresh lime juice and creamy cheese. Locally fresh sweet corn is available from Long & Scott Farms, 26216 County Road 448A, Mount Dora (near the Zellwood city limits). For details, call 352-383-6900
Charred Corn Tacos With Radish Zucchini Slaw
Yield: 10-12 servings
4 ears fresh sweet corn
Extra Virgin Olive Oil
Salt and freshly ground pepper
1/2 small red onion, thinly sliced
2 1/2 tablespoons fresh lime juice
1 teaspoon maple syrup
1 jalapeno, seeded and thinly sliced
3 tablespoons torn mint leaves
3 tablespoons torn parsley leaves
3 tablespoons torn cilantro leaves
1/2 cup crumbled feta cheese (or another salty, crumbly cheese such as ricotta salata or cotija)
1 cup red radishes trimmed and thinly sliced
1 small zucchini
10 to 12 small (6-inch) soft corn tortillas
Brush the corn with olive oil and season with salt and pepper. Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve.
In a small bowl, combine the onion and all but a teaspoon of lime juice and let stand for 10 minutes. Stir in the maple syrup, jalapeno and 2 tablespoons of oil and season with salt and a pepper. Set aside.
Cut radishes and zucchini into tiny matchsticks. Toss radishes and zucchini together. Pour the remaining lime juice over the radish and season with salt to taste. Add more lime juice if desired. Set aside.
Coat the bottom of a cast-iron skillet with olive oil and wipe it out so only the thinnest slick is left behind. Heat the skillet on high. Once hot, cook each tortilla for about 30 seconds to 1 minute on each side, until lightly blistered.
While you finish heating your tortillas, in a large bowl, add the fresh herbs to the corn kernels.
Fill each taco with a few small spoonfuls of the corn mixture, the maple syrup and lime onions and jalapenos, a bit of the radish-zucchini slaw, and top with crumbled cheese.