Tacos with corn, radish, and zucchini
Description
A delicious appetizer for any gathering. You can serve the tacos with salsa, hot sauce, cilantro, sour cream, diced tomatoes, red onion, pickled jalapeño peppers, shredded cabbage and green onion, avocado slices, and grated or crumbled salted cheese. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Cut the radish and zucchini into small pieces. Finely chop the onion. Mince the cilantro. Mix the radish and zucchini together. Squeeze the juice of half a lime over the radish and salt to taste. Add more lime juice if desired. Set aside.
- 2
Step 2
2. On a hot grill or over an open gas flame, char 2 ears of corn until black spots appear.
- 3
Step 3
3. When the corn has cooled, remove the kernels using a large knife and reserve. Remove the kernels from the two remaining raw corn cobs.
- 4
Step 4
4. Heat a large skillet over medium heat. Melt the butter and olive oil together, add the onion. Cook the onion for 5 minutes until softened. Add the garlic and cook for 1 more minute.
- 5
Step 5
5. Add raw corn kernels and fry for 3 to 5 minutes. Add the charred corn kernels to the mixture and stir. Squeeze the juice from one lime over the vegetable mixture. Mix with salt and chili powder. Mix in chopped herbs, if using.
- 6
Step 6
6. You can heat the flatbreads in one of two ways. You can wrap them in foil and place them in a warm oven (120 degrees) for 15 minutes. Or you can heat a skillet with olive oil over high heat and fry each flatbread for approximately 30 seconds to 1 minute on each side, until it puffs up slightly. Fill each flatbread with a few small spoonfuls of the corn mixture. Sprinkle with grated cheese and a mixture of radish and zucchini. Slice the remaining half of the lime and use it to garnish the flatbreads.