Charred Corn Tacos With Zucchini-Radish Slaw

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smitten kitchen

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Ingredients

1/2 pound red radishes (from about 2/3 of a bundle with stems and leaves), trimmed

1 small (4 to 5 ounces) zucchini, long and narrow if you can find it

2 limes

Salt

4 ears corn, husks removed

2 tablespoons unsalted butter

1 tablespoon olive oil, plus additional if blistering tacos in skillet

1 medium white onion, finely chopped

2 cloves garlic, minced

3 tablespoons chopped epazote (if you can find it), cilantro or pasley (for the cilantro-averse) leaves (optional)

1/2 cup (2 1/2 ounces or 70 grams) crumbled cotija cheese (or another salty, crumbly cheese such as ricotta salata or feta)

1/4 teaspoon chili powder

10 to 12 small (6-inch) soft corn tortillas

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