If you prefer cooked corn to raw, simply blanch the corn kernels in boiling water for 1 minute beofre making the recipe.
|4||corn (ears, fresh, kernels removed from cobs)|
|2⁄3 c||feta (mild, crumbled)|
|2 t||lime zest (finely grated)|
|2 1⁄2 T||lime juice|
|2 T||olive oil|
|1⁄4 t||cayenne pepper|
|1 bn||cilantro (fresh, rinsed, dried, coarsely chopped)|
|2||scallions (thinly sliced)|
|2||mango (ripe, peeled, halved, pits removed, sliced into long, thin pieces)|
|2||limes (cut into wedges, for serving)|
In a large mixing bowl, combine the corn, feta, lime zest, olive oil, cayenne, cilantro, and scallions. Sprinkle with salt.
Heat the tortillas in batches in a hot, dry skillet over high heat. Fill the tortillas with mango slices and corn salad, and serve with lime wedges.