Mushroom Tacos with Charred Corn Salsa

Ingredients

• 6 tablespoons vegetable oil
• 1 teaspoon grated lime zest and 2 tablespoons fresh juice
• 4 teaspoons chipotle-in-adobo sauce
• 1 pound portobello mushrooms (3 to 4), cut into ½-inch planks
• Kosher salt and freshly ground pepper
• 1 cup finely chopped white onion (½ large)
• ½ cup sour cream
• 2 ears corn, shucked
• 8 corn tortillas
• Cilantro sprigs, for serving

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