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Corn and Feta Tacos with Lime and Mango

Yield
Tacos
Prep time
15 mins
Course
Entrée
Cuisine
Tex-Mex
Special Diets
Vegetarian | Lacto-vegetarian
Food Allergies
Gluten-free | Wheat-free
Source

Adapted from www.gardentherapy.ca

Description

If you prefer cooked corn to raw, simply blanch the corn kernels in boiling water for 1 minute beofre making the recipe.

Ingredients

4 corn (ears, fresh, kernels removed from cobs)
2⁄3 cfeta (mild, crumbled)
2 tlime zest (finely grated)
2 1⁄2 Tlime juice
2 Tolive oil
1⁄4 tcayenne pepper
1 bncilantro (fresh, rinsed, dried, coarsely chopped)
2 scallions (thinly sliced)
  salt
12 corn tortillas
2 mango (ripe, peeled, halved, pits removed, sliced into long, thin pieces)
2 limes (cut into wedges, for serving)

Instructions

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.