charred corn tacos with zucchini-radish slaw

Ingredients in this Recipe

1 medium white onion, finely chopped
1 small (4 to 5 ounces) zucchini, long and narrow if you can find it
1 tablespoon olive oil, plus additional if blistering tacos in skillet
1/2 cup (2 1/2 ounces or 70 grams) crumbled cotija cheese (or another salty, crumbly cheese such as ricotta salata or feta)
1/2 pound red radishes (from about 2/3 of a bundle with stems and leaves), trimmed
1/4 teaspoon chili powder
10 to 12 small (6 inch) soft corn tortillas
2 cloves garlic, minced
2 limes
2 tablespoons unsalted butter
3 tablespoons chopped epazote (if you can find it), cilantro or pasley (for the cilantro averse) leaves (optional)
4 ears corn, husks removed
Salt

See Full Recipe at Smitten Kitchen