Corn Tacos

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  I adapted this recipe from Martha Stewart.  I have used the corn salad in a number of different ways.  The recipe is a great vegetarian taco.  I would add a little avocado.  I add some grilled skirt steak for a meat version.  I rub a little olive oil, lime juice and salt and grill the skirt steak and cut it into strips.  It can also be used as a side dish or salsa.
  
  
  Corn Tacos
  Ingredients
  2 3/4 c fresh corn kernels  (about 4 ears)
  2/3 c cotija or mild feta cheese, crumbled
  2 tsp finely grated lime zest (about 3-4 limes)
  2 1/2 Tbs fresh lime juice (about 3 limes)
  2 Tbs extra virgin olive oil
  1/4 tsp cayenne pepper
  1/4 c coarsely chopped cilantro leaves
  Coarse salt
  12 small tortillas
  2 ripe mangos, peeled, halved and sliced into long thin strips
  lime wedges for serving
  2 avocados, peeled, and sliced into long thins strips.
  
  
  Directions
  1.   Combine corn, lime zest, lime juice, oil, cayenne, cilantro in a bowl.  Season with salt.
  2.  Toast tortillas over a gas burner, or spread on a single layer on a baking sheet and broil, turning once to char.
  3.  Fill with mango slices, avocado slices, corn salad, cheese.  Serve with lime wedges for squeezing.
  4.  Add grilled skirt steak if desired.  Makes 12 tacos.