4 ears Dandy ® Sweet Corn
Extra virgin olive oil, as needed
Salt and freshly ground pepper, as needed
1/2 cup torn cilantro, parsley, and mint leaves
1/2 small red onion, thinly sliced
2-1/2 Tablespoons fresh lime juice
1 teaspoon maple syrup
1 cup Dandy® Radish Ministicks®
1 small zucchini, cut into matchsticks
1 jalapeno, seeded and thinly sliced
1/2 cup crumbled feta cheese
10 to 12 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 from heat; cool.
With a large knife, shave off kernels into a bowl. Add cilantro, parsley, and mint and set aside.
In a small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
Heat tortillas in a warm oven until lightly blistered.
Fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.