Charred Corn Veggie Tacos Recipe with Radish Zucchini Slaw

If you’re looking for a summery and vegetarian alternative to the typical taco, look no further than these charred corn veggie tacos topped with a radish zucchini slaw.

They’re have you cheering that warmer weather is finally here.

Some days a girl just needs a taco… but not some greasy gut bomb.

Sure, when I was in my 20s, there was nothing better than hitting one of the local Mexican taco shops in Chicago.

 Didn’t matter if it was early Wednesday evening or 2am Friday night.

But those days are gone! Now when I head out for a taco, I often enjoy a more alternative option – and these charred corn veggie tacos fit just the bill.

You’re going to particularly love the charred flavor of the corn on the grill. Oh my goodness yum!

Charred Corn Tacos with Radish Zucchini Slaw

Ingredients:

• 4 ears Sunshine Sweet Corn
• Extra virgin olive oil, as needed
• Salt and freshly ground pepper, as needed
• 1/2 cup 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 radishes, cut into matchsticks
• 1 small zucchini, cut into matchsticks
• 1 jalapeno, seeded and thinly sliced
• 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
• 10 to 12 small (6-inch) soft corn tortillas

Directions:

Step 1: Brush corn with olive oil and season with salt and pepper.

Step 2: Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool.

Step 3: With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve for later.

Step 4: In small bowl, combine onion and lime juice; let stand 10 minutes.

Step 5: Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil.

Season with salt and pepper; set aside.

Step 6: Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250 degrees F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.

Step 7: To make tacos, fill each tortilla with 1/4 cup corn.

Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.

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Yield: 4

Charred Corn Veggie Tacos with Radish Zucchini Slaw

Print

A summery and vegetarian alternative to the typical taco.

Ingredients

• 4 ears Sunshine Sweet Corn
• Extra virgin olive oil, as needed
• Salt and freshly ground pepper, as needed
• 1/2 cup 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 radishes, cut into matchsticks
• 1 small zucchini, cut into matchsticks
• 1 jalapeno, seeded and thinly sliced
• 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
• 10 to 12 small (6-inch) soft corn tortillas

Instructions

1. Brush corn with olive oil and season with salt and pepper.
2. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool.
3. With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve for later.
4. In small bowl, combine onion and lime juice; let stand 10 minutes.
5. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
6. Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250 degrees F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.
7. To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.