Charred Corn Tacos with Zucchini-Radish Slaw

I was planning to write that this is really delicious, but involves a great amount of prepping, as I don't have a mandoline and therefore cut the vegetables by hand. Then I read that other reviewers shredded the vegetables for the slaw, and I slapped myself for not realising that I should have used the kitchen machine to shred them. OMG.

We used lemons as we didn't have any limes, and feta and cilantro, and served with avocados and sour cream, and it was really good. Charring the corn above the flame of my gas-stove went really quick (way quicker than charring peppers), though I didn't really notice that the corn was charred, flavourwise.

Fabulous corn flavor, complemented nicely by a cilantro-flavored slaw and feta. These tacos were pretty quick - the corn took about 10 minutes on an old gas grill.

We found that these needed a bit of extra lime juice, applied at the table. Other than that, awesome.

I should confess to a small cheat. Instead of making Deb's zucchini-radish slaw, I used yesterday's slaw, diluting it by 50% with shredded zucchini. It had the cilantro punch, but also a strong dose of cumin.

I think these would have been even better with the specified slaw. You should try them - a light dinner, uses that zucchini, and its healthy and delicious!

update Having made these several times now, I can attest that the specified slaw is also excellent. We love these tacos, and happily eat them every day.

I found these tacos to be relatively quick and surprisingly tasty. I was worried about the radish in the slaw since I am not a huge fan, but when balanced with the squash, lime, cilantro, and feta, the flavor was divine. The only thing that marred the experience was my corn tortillas which split down the middle, however that was my own personal lesson learned. I will either use flour tortillas next time or just be sure to warm the corn tortillas first in a skillet versus the microwave. A dollop of sour cream on top was the perfect touch.

Bottom line, a great vegetarian summer meal to make mid-week.

We've made this twice; once patiently charring the corn on a cast-iron skillet, and the second time grilling the ears outside. Grilling was quicker (my electric stove takes forever to heat up a heavy skillet), but we were tempted to eliminate the sauteed onion and garlic, and tossed the corn with melted butter, salt, and chile powder. I am sorry to report that this shortcut didn't deliver... the onion seems to hold onto a lot of nice moisture, and we thought the texture of the corn mixture suffered.

Both times we made the easy zucchini-radish slaw dressed with lime juice and salt. It is really a great contrast to the corn, and tastes great with salty cheese and hot sauce when stuffed into the tacos. The slaw, however, did not keep... it was floppy and 'off' after 2 days when we were hungry for leftovers.

So, make enough corn to save some in the fridge, and don't skip any steps for it. Only make enough slaw for this meal... it's so quick that you can shred up more veggies while you reheat the corn and the tortillas for the next meal.