Egg Salad with Stone Ground Mustard and Pickled Celery

This meal was so easy to
prepare, came together in a jiffy and was the perfect summer night meal. 
Everyone except Stella who's decided she no longer likes corn was happy with
this meal.  No groans and empty plates deemed these charred corn tacos a
dinner success!

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



Sliced avocado



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