Charred Corn Tacos With Zucchini-radish Slaw
Photo © Deb Perelman
- 1/2 pound red radishes (from about 2/3 of a bundle with stems and leaves), trimmed
- 1 small (4 to 5 ounces) zucchini, long and narrow if you can find it
- 2 limes
- Salt
- 4 ears corn, husks removed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus additional if blistering tacos in skillet
- 1 medium white onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons chopped epazote, cilantro or pasley (for the cilantro-averse) leaves (optional)
- 1/4 teaspoon chili powder
- 10 to 12 small (6-inch) soft corn tortillas
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- (4 to 5 ounces) zucchini, small (1)
- Corn (4 ears)
- Garlic (2 cloves)
- Limes (2)
- Radishes, red (1/2 pound)
- White onion, medium (1)
- Cooking & Baking
- Chili powder (1/4 teaspoon)
- Epazote (3 tablespoons)
- Olive oil (1 tablespoon)
- Salt (1)
- Bread & Baked Goods
- (6-inch) soft corn tortillas, small soft (10)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 21, 2011 (1 year ago).
340 people saved this recipe.
