Cotija And Corn Tacos With Lime And Mango

Ingredients

2 3/4 cups fresh corn kernels (from 4 ears) 

3 ounces cotija or mild feta cheese, crumbled (2/3 cup) 

2 teaspoons finely grated lime zest (from 3 to 4 limes) 

2 1/2 tablespoons fresh lime juice (from 3 limes) 

2 tablespoons extra-virgin olive oil 

1/4 teaspoon cayenne pepper 

1/4 cup coarsely chopped cilantro leaves (from 1 bunch) 

1/4 cup thinly sliced scallions (from 2 scallions) 

Coarse salt 

12 corn tortillas 

2 ripe mangos, peeled, halved, pit removed, and sliced into long, thin pieces 

Lime wedges, for serving 

Preparation

Combine corn, cotija, lime zest, lime juice, oil, cayenne, cilantro, and scallions in a bowl. Season with salt.

Toast tortillas individually over a gas burner, or spread in a single layer on a baking sheet and broil, turning once to char both sides. Fill with mango slices and corn salad. Serve with lime wedges for squeezing.