Cojita and Corn Tacos with Lime and Mango

E,

Okay, so these sound weird, I realize that. But somehow, it just works. I found this recipe in my monthly Martha Stewart magazine and I was instantly intrigued. I love mangoes and who doesn't love tacos? There is very little cooking involved and since it's served cooled, it's a perfect summer dish! (Serve with mango margaritas. You can thank me later.)

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

Directions:

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

2. 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.