Charred corn tacos with zucchini-radish slaw from Smitten Kitchen by Deb Perelman

  • corn
  • limes
  • Show all ingredients...

  • EYB Comments

    See recipe for variation. Can substitute ricotta salata or feta cheese for cotija cheese.

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Notes about this recipe

  • Eat Your Books

    See recipe for variation. Can substitute ricotta salata or feta cheese for cotija cheese.

  • clcorbi on July 25, 2017

    These are good but not great. The charred corn filling is awesome, and I'd totally make it again, even just as a side dish. I'm eating some of it over rice for lunch today, with the extra feta mixed in--yum. But we found the slaw to be pretty bland--I added easily twice the lime juice and salt to perk it up, and it still wasn't really great. There was also way too much of it--more than twice what was needed. Considering how long it takes to matchstick all those veggies, I wanted more taste reward for the effort. I love the idea of a corn taco, but next time I'd definitely skip the slaw and just add some thinly sliced radishes, lime juice, hot sauce, and maybe arugula, and call it a day.

  • louie734 on May 02, 2014

    These tacos totally rock. I've made them indoors or out, blackening the ears in cast-iron or on the grill. (Could make less zucchini-radish slaw - we usually only use about half.)

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