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Charred Corn Tacos With Zucchini-radish Slaw

Smitten Kitchen
  • 20 minutes
  • Serves 2

INGREDIENTS

3 Tbsps

bay leaves

4 ozs

canned zucchini

1/4 tsp

chili powder

10 6-inches

corn tortillas

4

ears corn

2 cloves

garlic

2

limes

1 Tbsp

olive oil

1/2 lb

radishes

2 servings

salt

2 Tbsps

unsalted butter

1 medium

white onion