• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

The corn salad that fills these tacos makes a great side dish as well. If you are averse to raw corn, you can always blanch the kernels in boiling water for one minute before proceeding with the recipe.

• 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

Click Here For Step-By-Step Instructions