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    You are in: Home / Recipes / Charred Corn Tacos With Zucchini Slaw Recipe
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    Charred Corn Tacos With Zucchini Slaw

    Charred Corn Tacos With Zucchini Slaw. Photo by LifeIsGood

    1/1 Photo of Charred Corn Tacos With Zucchini Slaw

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    sofie-a-toast's Note:

    From, originally adapted from David Schuttenberg. This is just a basic vegetarian filling for tacos and I strongly encourage you to add on all of your favorite toppings (hot sauce, avocado, crema, salsa, etc)

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    Units: US | Metric


    1. 1
      Cut radishes and zucchini into tiny matchsticks with a mandoline. If you don’t have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Cut the radishes into a similar shape by hand. Toss radishes and zucchini together. Squeeze the juice of half a lime over the radish and season with salt to taste. Add more lime juice if desired. Set aside.
    2. 2
      Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. If you’re using the burner method, you’ll probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It’s a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. However, I found the charred corn flavor to be completely worth the scare and hope you do too.
    3. 3
      Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve.
    4. 4
      Heat a large sauté pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the beans and sauté until hot, about three to five minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Season the corn mixture with salt and chili powder. Stir in chopped herbs.
    5. 5
      Heat your tortillas by placing them one at a time directly on a gas stove burner, using tongs to flip them after a minute or starting to brown and blister.
    6. 6
      Fill each taco with a few small spoonfuls of the corn mixture and slaw. Top with a spoonful of crumbled cheese. Serve with an extra lime wedge on the side, and whatever fixings you like (sour cream, avocado wedges, etc. See above).

    Ratings & Reviews:

    • on August 11, 2012


      I thought this combination was fabulous!! It does take some prep time, but it is well worth the effort. The flavors were outstanding. I made half of the recipe and wish I had made more. Gracias! Made for ZWT8 Mexico/Tex-Mex/SW

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Charred Corn Tacos With Zucchini Slaw

    Serving Size: 1 (512 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 569.4
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 7.9 g
    Cholesterol 32.5 mg
    Sodium 286.0 mg
    Total Carbohydrate 89.8 g
    Dietary Fiber 19.2 g
    Sugars 10.3 g
    Protein 19.7 g

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