Charred Corn Tacos with Zucchini Radish Slaw

The main dish of our Mexican feast were these corn tacos, based on a recipe from Smitten Kitchen.  You start by making a slaw with zucchini, radish, and lime.  (A total of six limes were used in the preparation of this meal, and none of those were in an alcoholic beverage!) 


2 ears of corn are grilled, to produce nicely charred kernels.  The kernels of the remaining ears are sauteed with chopped onion.  This mixture of corn was so good, you could have just eaten it right out of the bowl.


I warmed the tortillas by placing them between damp paper towels and cooking for 20 seconds in the microwave.  So if you don’t eat all the corn first and actually assemble a taco, here’s what you get.  It was very messy to eat – you had to either hold the taco and keep eating until it was gone, or drop it in your plate and attack it with a fork. 

But regardless of how you ate them, the tacos were delicious.

Do you feel like something is missing?  Oh yes, in the hustle and bustle of dinnertime, I completely forgot to take out the queso fresco.  I can only assume that crumbled cheese would make these tacos that much better.  Next time…..

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