Big things are happening in sports. What I mean by that is, isn't something big always happening in sports? World Series here. World cup there. Match point. Touch down.
I can honestly hardly keep track of it all. But specifically...college football decided to throw up all over the place. I barely knew who was part of the Big Ten LAST year (/the last million years). Big 12? What? And now they changed it all and ...shoot. I am lost.
I do know that my CO Buffs do not play my hometown Huskers anymore. This would have come in handy over the past five years of driving through Western Nebraska with my Buffs sweatshirt on.
Are these tacos a good "game snack"? Not really. But they have corn in them. Corn huskers! Football! Sports!
Ok, let's focus. I really like these tacos. And everyone needs a good vegetarian taco up their sleeve. I was drawn to this recipe because it doesn't do the typical replacement of meat with beans. Which I love. But it is nice to have something else. And let's be honest, we need to find more things to do with radishes. Very few people are like my dad and eat them straight up as part of a relish tray. I like radishes finely chopped or thinly sliced. My radishes were some weird variety that is yellow on the inside, in case you are trying to finding them in the photos.
Lastly, the sour cream is really nice with these tacos. Not that the addition of sour cream ever hurt a taco, but in this case, I think it really rounds it out nicely. But I also had these tacos without sour cream and I wasn't complaining. I made these for my ultimate team this past summer the night before one our tournaments. We made these and fish tacos and I was digging these more than the fish tacos, surprisingly. Super satisfying.
Charred Corn Tacos with Zucchini-Radish Slaw
adapted from smitten kitchen
1/2 pound red radishes
small (4 to 5 ounces) zucchini, long and narrow
4 ears corn, husks removed
2 tablespoons unsalted butter
1 tablespoon light oil, plus additional if blistering tacos in skillet
1 medium white onion, finely chopped
2 cloves garlic, minced
3 tablespoons chopped cilantro
salt and pepper
1/2 cup (2 1/2 ounces or 70 grams) crumbled queso fresco
1/4 teaspoon chili powder
10 to 12 small (6-inch) soft corn tortillas
Cut radishes and zucchini into tiny match stacks. 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 and some chopped cilantro, if desired. Set aside. Over a hot grill or an open gas-stove flame char the corn until well-blackened but not completely burnt. Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve.
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. 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, if using.
Heat your tortillas by places over an open gas flame. Or coat the bottom of a castiron skillet with olive oil and wipe it out so on the thinnest slick remains. Heat the skillet on high. Once hot, cook a tortilla for about 30 seconds to 1 minute on each side, until lightly blistered. Repeat with remaining tortillas but if your skillet is well-seasoned, no need to repeat the oiling process.
Fill each taco with a few small spoonfuls of the corn mixture. Top with a spoonful of crumbled cheese, the radish-zucchini slaw and a dollop of sour cream. Serve with an extra lime wedge on the side (you’ll have half a lime left to slice up).
(Servings: 4, Prep Time: 40 min., Cook time: 15 min., Difficulty: Easy)
Shanon (taste): 7/10
Scot (taste): 8/10
Dishwashing Effort: 2/5