Spring has sprung, along with one of the sweetest
treats of the season - fresh sweet corn! Over the last few years, sweet
corn has become a spring vegetable that’s just as highly anticipated by
those in the know as the season’s first peas,
asparagus, and radishes. Available nationwide, fresh sweet corn is
harvested throughout the spring – good news for anyone who wants to get
their hands on some today!
Our recipe for Charred Corn Tacos with Radish Zucchini Slaw
combines the sweet irresistible crunch of grilled corn with refreshing
herbs and spring radishes all topped off with a squeeze of lime and
creamy cheese. It’s a dish that
tastes just as good as it looks and though it’s great for vegetarians and anyone eating gluten-free,
it will satisfy even the most devoted carnivore. It’s the perfect dish
to prepare if you’re eager to warm up the grill on a warm spring day and
can
be made just as easily indoors.
Charred
Corn Tacos with Radish Zucchini Slaw
Extra Virgin Olive Oil
Salt and freshly ground pepper
4 ears corn
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 (2 1/2 ounces or 70 grams) 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
Salt
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.
YIELD: 10-12 servings
About Florida Sweet Corn Exchange
Surprising to many, Florida is the largest producer
of sweet corn, and has been for over 50 years. Their long growing
season lasts throughout the winter and comes to a peak in April and May,
just in time for a place in your favorite spring
dishes. You can find helpful tips and tasty recipe ideas to please even
the pickiest eaters, big and small, at
www.sunshinesweetcorn.com.
Sunshine Sweet Corn is grown by family farmers in Florida from premium
and naturally bred corn varieties. Sunshine Sweet Corn stays sweeter
longer so it arrives at your local market
fresh and delicious. It is best to eat sweet corn the day you buy it
but can be stored in the refrigerator for up to three days.
Alexis
