Pay It Forward Friday ~ Sweet Corn Exchange + Recipe

Spring has sprung, along with one of the sweetest treats of the season - fresh sweet corn! Over the last few years, sweet corn has become a spring vegetable that’s just as highly anticipated by those in the know as the season’s first peas, asparagus, and radishes. Available nationwide, fresh sweet corn is harvested throughout the spring – good news for anyone who wants to get their hands on some today!

Our recipe for Charred Corn Tacos with Radish Zucchini Slaw combines the sweet irresistible crunch of grilled corn with refreshing herbs and spring radishes all topped off with a squeeze of lime and creamy cheese. It’s a dish that tastes just as good as it looks and though it’s great for vegetarians and anyone eating gluten-free, it will satisfy even the most devoted carnivore. It’s the perfect dish to prepare if you’re eager to warm up the grill on a warm spring day and can be made just as easily indoors. 

 

Charred Corn Tacos with Radish Zucchini Slaw

 

Extra Virgin Olive Oil

Salt and freshly ground pepper

4 ears corn

1/2 small red onion, thinly sliced

2 1/2 tablespoons fresh lime juice

1 teaspoon maple syrup

1 jalapeno, seeded and thinly sliced

3 tablespoons torn mint leaves

3 tablespoons torn parsley leaves

3 tablespoons torn cilantro leaves

1/2 cup (2 1/2 ounces or 70 grams) crumbled feta cheese (or another salty, crumbly cheese such as ricotta  salata or cotija)

1 cup red radishes trimmed and thinly sliced
1 small zucchini
Salt
10 to 12 small (6-inch) soft corn tortillas

Brush the corn with olive oil and season with salt and pepper. Over a hot grill or an open gas-stove flame char the ears of 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. 

In a small bowl, combine the onion and all but a teaspoon of lime juice and let stand for 10 minutes. Stir in the maple syrup, jalapeno and 2 tablespoons of oil and season with salt and a pepper. Set aside. 

Cut radishes and zucchini into tiny matchsticks. Toss radishes and zucchini together. Pour the remaining lime juice over the radish and season with salt to taste. Add more lime juice if desired. Set aside. 

Coat the bottom of a cast-iron skillet with olive oil and wipe it out so only the thinnest slick is left behind. Heat the skillet on high. Once hot, cook each tortilla for about 30 seconds to 1 minute on each side, until lightly blistered.  

While you finish heating your tortillas, in a large bowl, add the fresh herbs to the corn kernels. Fill each taco with a few small spoonfuls of the corn mixture, the maple syrup and lime onions and jalapenos, a bit of the radish-zucchini slaw, and top with crumbled cheese. 

YIELD: 10-12 servings

About Florida Sweet Corn Exchange

Surprising to many, Florida is the largest producer of sweet corn, and has been for over 50 years. Their long growing season lasts throughout the winter and comes to a peak in April and May, just in time for a place in your favorite spring dishes. You can find helpful tips and tasty recipe ideas to please even the pickiest eaters, big and small, at www.sunshinesweetcorn.com.  Sunshine Sweet Corn is grown by family farmers in Florida from premium and naturally bred corn varieties. Sunshine Sweet Corn stays sweeter longer so it arrives at your local market fresh and delicious. It is best to eat sweet corn the day you buy it but can be stored in the refrigerator for up to three days.  


Alexis