Grilled Corn Tacos

I eat tacos year round, but they are a weekly meal during the summer. Perfect avocados, sweet tomatoes, and warm weather, hot everywhere else, makes tacos a popular, minimal kitchen heat and time recipe. These particular tacos recipe are great with this slaw and can be vegan or vegetarian, just substitute black beans for the chicken thigh meat. For other vegan and vegetarian taco recipes take a look at my black bean and kale tacos.

I grilled my corn on my gas stove burner since I don't have a grill. Just place the shucked corn ear on your stove burner over medium/medium low heat and rotate frequently so the entire ear is evenly roasted. A few kernels may pop, not into popped corn, and hiss a bit but if you use tongs or wear an oven mit to move the corn you should escape the process unscathed. You can roast both ears of corn in this recipe, but I find that the 1:1 ratio of roasted to un-roasted corn balances the corn's sweet and roasted flavors.

Slaw with Lime, Cliantro, and Mint

Don Pisto's, a Mexican street food restaurant, is a great place to grab a taco and a glass of sangria or two. When I was there last week I shared their pork chop with a dear friend of mine and it was accompanied by a tart, fresh slaw. The chop and the slaw were both fabulous but when I received a head of savoy cabbage in my csa farm box, I thought I'd attempt to remake the slaw. This recipe isn't an exact clone, but I took the general idea and ran with it, so to speak. Give it a shot with your favorite taco, grilled fish, or pork chop recipe. The mint is optional, but it adds a little additional freshness and spunk to the slaw.