MEXICAN CORN SALAD TACOS

my friend kathryn has made this corn salad for us a couple of times and it’s always a hit. i was super excited to see corn at the farmer’s market a couple of weeks ago because that means it is officially summer! if you have a bbq you can grill the corn, if not, you can use your broiler like we did. the recipe is fairly flexible, i like a lot of cilantro so i add almost an entire cup but you could cut down on that. we turned the salad into a meal by serving them on taco shells with avocado under but it’s almost better as a side dish, with grilled meat or fish.you could also doctor it up by adding red onion, black beans, jalapeño, etc and serve it on it’s own. enjoy! – joanie

what you’ll need:

• 6 ears of corn
• juice of 2 limes plus more wedges for serving
• 1 big bunch of cilantro about 3/4 cups chopped. to prep, remove the tough ends of the stem and then finely chop the rest, you don’t need to de-stem it.
• 1/4 – 1/3 cup mayo
• 1 large avocado
• 1 teaspoon chili powder
• sprinkle of chili flakes for serving
• 1/2 cup cotija cheese crumbled (or feta if not available)
• small corn or flour tortillas (we toasted ours in avocado oil before serving to make them crispy)
• salt + pepper to taste

• remove husks and hairs on the corn and lay all six onto a baking sheet, brush with olive oil. set your oven to broil and roast the corn, the time will depend on you broiler strength, this look about 3-4 minutes on each side. it doesn’t all need to be brown, just some areas toasted.

• slice off the kernels from each corn into a bowl. add the cilantro, lime juice, cotija cheese, chili flakes, chili powder and mayo. mix well. season with salt and pepper, taste and adjust. i like a lot of lime juice so you may want to add more!

• heat your tortillas in a hot skillet, you can also add a little bit of olive oil/avocado oil if you would like them to be crispier. mash up a bit of avocado onto each tortilla and layer with the corn salad. enjoy!

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