Charred Corn and Zucchini Tacos


  • 3 tablespoons vegetable oil
  • 4 ears of fresh corn, kernels removed (about 3 cups corn kernels)
  • 1 medium onion, finely diced (about 1 cup)
  • 1 jalapeño pepper, seeds and ribs removed, finely minced
  • 2 cloves garlic, grated on a microplane grater
  • 2 cups zucchini, cut into ½-inch cubes (about 2 medium)
  • ¼ cup chopped fresh cilantro leaves
  • + 4 more ingredients
    • 3 limes
    • Kosher salt and freshly ground black pepper
    • 24 corn tortillas, lightly charred in a skillet and kept warm (see note)
    • Crumbled Cotija, Feta, or Romano cheese, Salsa and Mexican cream for serving

1 Heat half of oil in a 12-inch stainless steel skillet over high heat until smoking. Add corn, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charr...

View full recipe at SpringPad


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