Charred Corn Tacos with Zucchini-Radish Slaw

The smoky grilled corn and fresh, crunchy vegetables in these charred corn tacos with zucchini-radish slaw go very well together. Every bite tastes great because of the lime juice and queso fresco cheese.

Ingredients:

• 4 ears of corn, husked
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• 8 small corn or flour tortillas
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• 1 cup thinly sliced zucchini
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• 1 cup thinly sliced radishes
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• 1/4 cup chopped fresh cilantro
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• 1/4 cup crumbled queso fresco cheese
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• 1 lime, cut into wedges
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• Hot sauce optional, for serving
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Instructions:

Preheat your grill to medium-high heat

Brush the ears of corn with olive oil and season with salt and pepper

Place the corn on the grill and cook, turning occasionally, until charred in spots and tender, about 10 minutes

While the corn is grilling, warm the tortillas on the grill for about 1 minute per side until they are heated through and have grill marks

Remove the corn from the grill and let it cool slightly

Then, cut the kernels off the cobs and transfer them to a large bowl

Add the sliced zucchini, sliced radishes, and chopped cilantro to the bowl with the corn kernels

Toss everything together

Divide the corn and vegetable mixture evenly among the warm tortillas

Sprinkle each taco with crumbled queso fresco cheese and squeeze fresh lime juice over the top

If desired, drizzle with hot sauce for some extra heat

Serve the charred corn tacos with zucchini-radish slaw immediately