Elote Tacos

Stir together just half the lime zest, just half the lime juice, yogurt, mayo, and a pinch of salt in small bowl. Set aside.

Make small tear at top of brown rice bag and microwave bag for 1 minute. Transfer to medium bowl and stir in remaining lime zest, remaining lime juice, cilantro, and 1 tbsp olive oil. Season to taste with salt and pepper and cover to keep warm. (4-servings: use 2 tbsp olive oil) (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Heat 1 tbsp olive oil in medium nonstick skillet over high heat. Add corn and a pinch of salt and cook until charred in spots, 4 to 6 minutes. Remove from heat, add just 2 tbsp elote sauce, and stir to coat. Season to taste with salt and pepper. (4-servings: use 4 tsp olive oil)

Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Transfer tortillas to serving plates and smear with remaining elote sauce. Top with lime rice, elote corn, pickled jalapeño, and radish. Sprinkle tacos with parmesan. ¡Buen provecho! (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)