Charred Corn Tacos
6 ears of fresh corn, kernel cut from the cob
1/2 cup chopped scallions
1/2 cup sliced cherry tomatoes
A seeded fresh jalapeno, chopped
A good amount of homemade taco seasoning
Corn tortillas, grilled
Queso fresco, crumbled
Heat a few tablespoon of olive in a large skillet over medium-high heat. Add the corn to the pan and allow to char for several minutes. Stir infrequently to allow the corn to char. Remove from heat and stir in scallions, cherry tomatoes, jalapenos, and taco seasoning to taste.
Spoon corn into grilled tortilla. Top with avocado and crumbled queso fresco.
Recipe barely changed from Joy the Baker