From the working kitchen
Charred corn street tacos
An everything-is-a-topping dinner: blistered corn, creamy lime, a crunchy radish edge, and warm tortillas. Make a double batch of the corn and call tomorrow handled.
Tested
+
repeatable
+
repeatable
The method
Make it feel easy.
01
Char corn in a hot cast-iron skillet until deeply browned in spots. Slice kernels into a bowl.
02
Stir crema with lime juice and a pinch of salt. Warm tortillas directly over a flame or in a dry pan.
03
Fill tortillas with corn, crema, cheese, radishes, cilantro, and chile flakes. Serve with extra lime.
The useful note
Good food likes a little flexibility.
Use the recipe as a map, not a test. Taste as you go, and let the market or the hour make a few decisions.