I've been waiting all year long to share this recipe here. I discovered fresh corn tortilla's and tacos last summer and they were my staple food for a good month or two. But it was way past fresh corn season by the time I got around to putting the recipe together. This year I hope its right not time so you guys can enjoy it as much as I do. Summer in SD is not until July or August, we are going through what is called June 'gloom' right now. Overcast days with 60-65F temperature hardly feels like summer. One look at the farmers market stalls though and you'll know otherwise. Just like summer and mangoes will go hand in hand for me, its fresh summer corn that I look forward to here. The kernels are so tender and juicy that they hardly need any cooking. When separating the kernels form the corn, a good portion of it ends up being a snack. I nuke them in the microwave for 2-3 minutes while still in their husks sometimes. Once cool to handle, remove the husks, slide half a lime through the kernels, sprinkle salt, chili powder and call it dinner.
This taco recipe is filled with some of my favorite components. A stunning slaw has just three main ingredients - purple/red cabbage, carrots and jicama. I started using jicama only last year after watching a Mexican food show on TV. I had always seen them next to cauliflowers at the local store here but never really paid them notice. Eaten raw, jicama is super crunchy and has a mild sweet flavor. It's rich in fiber and adds a wonderful texture to salads. I dress the salad with a sharp lime dressing with lots of cilantro and a hint of cumin and chile powder to add zing. This simple slaw is clearly greater than the sum of its parts. Its perfect for picnics or do ahead scenarios as the veggies are sturdy enough to hold up against the acidic dressing for a few hours. And more importantly, it looks stunning on the plate!
If you make nothing else from this recipe, you should at least try the poblano dressing immediately. I use poblano's instead of green bell peppers in quesadilla's or stuff them with the sauteed corn and red peppers, a little cheese and bake them for a quick dinner. Once the poblano's are grilled/broiled it takes 5 mins to make the sauce. I use thick homemade yogurt, scallions, a lot of cilantro, some lime juice and roasted cumin powder. A few recipes call for garlic but I don't like its pungent flavor in raw form and avoid it here. Throw everything in a blender jar, give it a few pulses until the sauce to smooth and creamy. And its ready to be used as a salad dressing or a condiment for burgers and sandwiches.
For these taco's, I separated the kernels from the cob and charred them in a dry pan. Seasoned them lightly with salt and pepper. The star of the dish though are the vibrant slaw and poblano chile dressing that packs a punch. I make both every few weeks and store in the fridge for a few days. I made the slaw for a event at work a few weeks back it was enjoyed by all.
Corn Tacos with Mexican Cabbage slaw and Poblano dressing
Prep time: 45mins
Cook time: 15mins
Roasted/Charred corn (on an open flame or kernels sauteed in a dry pan)
Radish sprouts or any other kind of your choice
- 1/2 - small head of Red cabbage, thinly sliced, approx. 3 cups
- 1/2 - Jicama, julienned, approx. 1.5 cup
- 3 - Carrots, julienned or shredded, approx 1.5 cup
- 1/2 cup - Cilantro, roughly chopped
- 1 tsp - roasted, Cumin powder
- 2-3 - Limes, juiced
- 2 Tbsp - Olive oil